About a decade ago, my wife Agustina, and I (Alejandro) established our home in the Mashpi River valley, nestled in the Andean Chocó region, renowned as one of Earth's most biodiverse areas, where nature has always flourished in its full glory.
The farm we resided in conserved 80% of its area as forest, with the remaining 20% utilized as grassland. The pastures were overgrown with grass, and the cattle that used them had deeply compacted the soil. Concurrently, we observed that the expansion of monocultures, the use of agrochemicals, deforestation, and poor livestock practices were causing significant environmental deterioration.
Around that time, we discovered that the Chocó Andino area harbored endemic species of national cocoa, a biocultural heritage threatened mainly due to hybridization with varieties like CCN 51. Observing the native cocoa plants, we realized cocoa thrived in the forest shade and alongside other plants.
We decided to take action, aiming to prove to ourselves and the community around us that regenerative and sustainable livelihoods were possible. Thus, Mashpi Chocolate was born, with conservation as our driving force. We began planting heirloom National Cacao in the grasslands within diverse agroforestry systems. Another key aspect of our project emerged: defending food sovereignty. With contributions from various sources and a desire for diversity, our collection of useful plants grew, and today hundreds of species thrive in beautiful harmony.
When we sold our first cocoa harvests, we encountered the harsh reality of rural life: the middleman. Our hard work was undervalued, and our invaluable national organic cocoa was mixed with hybrid cocoa treated with poison.
Determined not to let this continue, we set out to create the first chocolate resulting from comprehensive restoration, both environmental and social. Through trial and error, we fine-tuned and calibrated machines and palates—an adventure of smells, flavors, and challenges.
Fortunately, thanks to the diverse plants planted alongside cocoa, we diversified the flavors of our chocolate bars and cocoa powder. The first cardamom flowers bloomed, attracting hummingbirds in celebration. Months later, we proudly introduced a chocolate bar infused with sea salt and cardamom!
Through our commitment to agrobiodiversity, our family has grown, and we continue innovating guided by the needs of the landscape and the benefits of agroforests. Nature remains our wisest teacher, inexhaustible and always kind.
Thank you for reading me,
-Alejandro
