Nicaragua Cosecha Partners Amaya Organic Cacao Beans Wholesale
- Flavour notes
- Medium body; chocolate base with notes of red wine, soursop, citrus and a woodsy, nutty finish.
- Flavour profile
Typical profile, scored 1 to 5
- Cocoa 4 of 5
- Acidity 3 of 5
- Bitterness 2.5 of 5
- Astringency 2 of 5
- Origin
- Jinotega and Matagalpa, Nicaragua
- Harvest
- October – December (main harvest) April – June (mid-crop)
- Certification
- Organic
- Best for
- Bean-to-bar chocolate making and roasting
Buy more, save more
Buy at discounted prices
| Minimum Qty | Discount |
|---|---|
| 5 + | 5% off |
| 10 + | 10% off |
| 15 + | 15% off |
| 20 + | 20% off |
| 25 + | 25% off |
Between harvests. Leave your email and we will tell you when it is back.
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Nicaragua Cosecha Partners Amaya Organic Cacao Beans
Buying 25kg or more? Ask for trade pricing

Product details
Region and country
Waslala, RAAN, La Dalia, Matagalpa, Nicaragua
The farm's story
Cosecha Partners works with smallholder farmers to promote perennial agroforestry systems in cacao, macadamia, and coffee. These systems integrate tropical tree species, including timber and fruit trees, with cacao, macadamia, coffee, and other understory crops. By protecting trees and diversifying their production, smallholder farmers can increase their household income over the short and medium-term. In addition, sustainable timber production allows farmers to build a long-term savings plan.
Through Cosecha Partners, farmers have access to credit, organic inputs and to genetic materials produced in community-led clonal gardens. They also receive training and technical assistance on sustainable and regenerative agricultural practices. Cosecha’s team of agronomists work alongside participating farmers throughout the year to ensure quality, productivity, and continuous improvement.
Amaya is one of the three premium fine flavour types specially selected by Cosecha Partners for its flavour characteristics.
Medium body; chocolate base with notes of red wine, soursop, citrus and a woodsy, nutty finish.
| Roast level | Medium |
|---|---|
| Temperature | 120–130°C |
| Time | 18–26 min |
Illustrative starting range only (roaster air/set temperature, not measured bean temperature). Adjust for bean size, moisture, load and roaster; assess aroma and taste; cool promptly. Not batch tested.
Harvest
October – December (main harvest) April – June (mid-crop)
Genetics
Local Trinitario varieties
The wet mass is placed in fermentation boxes on the same day as it is collected. After 5 or 6 days, with turns every 24 hours for 4 days. The beans are then dried in the sun each day for longer periods of time until they reach a maximum of 8% humidity.
| Product type | Whole Cacao Bean |
|---|---|
| Sold by | The kg, in any quantity. Larger orders get volume pricing. |
| Continent | Central America & The Caribbean |
| Country | Nicaragua |
| Region | Jinotega and Matagalpa |
| Centrally fermented | Yes |
| Cocoa type | Collected |
| Certification | Organic |
UK orders are sent within 48 hours on a fully tracked service. We use Royal Mail, EVRi, UPS, DHL and FedEx, depending on the order.
EU orders are sent within 48 hours on a fully tracked 5 to 7 day service.
Returns can be made within 14 days for a full refund.
Orders outside the UK
Customers ordering from outside the United Kingdom may be required to pay import duties, taxes, customs clearance fees or other charges set by their local authorities. These are not included in our product or shipping prices and are paid by the customer. Please check your local rules before ordering.
Origin notes and photos courtesy of Daarnhouwer & Co.