At The Cocoa Circle, we believe cocoa is more than a treat — it’s a story. A story of resilience, climate, community, and care. In May 2024, we went deep into the cocoa heartland of Mexico to visit the farms that inspire everything we do. What we found? A community of cocoa farmers in Mexico with a passion for sustainable farming and a wealth of knowledge on how to grow cocoa passed down through generations.
Here’s what we saw — and why it matters.
🌴 Finca Cacayo – A Family Legacy & THRIVING FOREST
Tucked away in the heart of Tabasco, Finca Cacayo is more than a farm — it’s a family legacy, with the Bruno family leading the charge. Liliana Bruno, her father Dr Santiago Bruno Villalobos and little sister Frida, gave us a glimpse into their 13-hectare cocoa haven built on intergenerational knowledge and a deep commitment to sustainable agroforestry.
The name “Cacayo” was coined by Frida when she was little — mispronouncing “cacao.” The name stuck, and so did the purpose: grow cocoa the right way.
Their agroforestry system includes jackfruit, sapote, banana, and orange trees, all providing vital shade and soil nourishment for the 4,128 productive cocoa trees. But the challenges are real — from failed irrigation systems to post-harvest struggles caused by extreme weather.
Still, Cacayo thrives. With circular farming dreams, vermicomposting, and nursery development on the horizon, this family is moving slowly, intentionally — one tree, one solution at a time.
🍃 Finca Las Delias – Precision Grown, Passion Led
Run by Alma Hema — a young woman who swapped city life for the cocoa field — Finca Las Delias is a masterclass in attention to detail. Located in Comalcalco, this farm is a haven for Criollo Almendra Blanca — a rare, prized cocoa variety known for its fruity, nutty aromas.
From pod counting to meticulous fermentation logs, Alma’s farm functions like a Swiss watch with a Mexican heartbeat.
We joined their harvest, witnessed the breaking of pods at dawn, and followed the “stewing” (fermentation) process under banana and cinnamon leaves. Every single step is documented, protected, and optimised for flavour.
🐒 Hacienda RC – A HAVEN FOR NATIVE SPECIES
In the same region, we visited Hacienda RC, a 13-hectare plantation honouring the legacy of Rosain de la Cruz. Now run by his daughter Viridiana, this farm is a lush rainforest ecosystem — home not only to cacao, but to endangered howler monkeys and biodiversity that breathes life into the land.
Sadly climate change hit the farm hard in 2024. Droughts and wildfires destroyed 19% of the plantation. But Viridiana perseveres — transitioning from cacao lavado to fermented cocoa, despite the extra work and equipment needed.
Her commitment isn’t just to cocoa — it’s to a way of life.
🌼 Hacienda La Luz – FROM BEAN TO BAR
Hacienda La Luz is what the dream for cocoa farmers in Mexico is all about. Founded in the 1920s by Dr. Otto Wolter, the farm now thrives under the care of his granddaughter Ana and chocolate maker Alejandro who continue his legacy of transforming cocoa beans into chocolate onsite.
A tour through the farm is a real educational cocoa journey — from flowering pods and banana-leaf fermentation in action, to tasting the final chocolate bar.
With its chocolate factory, tasting room, and biodiversity workshops, La Luz is doing it all.
👩🏽🌾 La Campesina del Cacao – Where Women Lead the Way
In Tecolutilla, we were welcomed by the fierce and kind-hearted Doña Estelita, leader of La Campesina del Cacao — a female-led cooperative that bridges cocoa with agro-tourism and education.
Here, cocoa isn’t just grown. It’s cooked, taught, sung, and honoured. The visit started with a homemade breakfast, followed by a plantation tour, nursery walkthrough, and a traditional recipe demo with cocoa-based drinks like Charote and sweet Melcochas.
Estelita is the third generation in her family to farm cocoa. With sustainability certifications and a storytelling spirit, she’s turning her plantation into a cultural sanctuary.
🍫 Finca La Luz – Cocoa as Ecosystem, Classroom, and Culture
Our final stop circled us back to Finca La Luz, the sister farm to Hacienda La Luz. This 26-hectare plantation doubles as a live classroom. Here, chocolate isn’t just made — it’s understood. Students walk through fermentation processes, biodiversity lessons, and cocoa tastings that spark lifelong learning.
It’s more than bean-to-bar. It’s bean-to-better-future.
🍫 Cocoa Farmers in Mexico: THE SUSTAINABILITY GOLD STANDARD
At The Cocoa Circle, we’re on a journey to meet cocoa farmers from around the world, who we can learn from and support. We started with cocoa farmers in Mexico and, what we found? These farms really are the gold standard for farming sustainably. Each of the Mexican cocoa farmers we met are working for a better future that preserves rainforest and biodiversity.
Every step on this journey reminded us: cocoa is not just a commodity. It’s a culture. A legacy. A livelihood. And it deserves to be honoured — fairly, visibly, and deliciously.
So, we’ve set out to not only share what we’ve learnt from them with other cocoa farmers and consumers around the world, but also to support their efforts directly through a series of sustainability microprojects. Because at The Cocoa Circle, it’s our mission to inspire better cocoa choices and create a new way of working that gives back to the people at the start of the supply chain.
👉 Want to add to the story? Shop our cocoa now — and be part of the movement.
