Cacao Oro Nicaragua
Infrastructure, world quality and experience.

More than 600 jobs created.


Cacao Oro Nicaragua


Welcome to Cacao Oro

To become the largest
sustainable cocoa producer
in the world.

Our vision

Cacao Oro of Nicaragua was founded in 2014 to develop large-scale certified cocoa plantations in Nicaragua. Since its beginning, the company’s goal has been to bring innovation to the cocoa sector and deliver consistently high-quality product to the market.

Since 2014, Cacao Oro has planted more than 2,000 hectares, in its first stage in Nicaragua. The first harvest was in 2017, with production in the next three years growing to approximately 5,000 metric tons per year.

Sustainability Company / Experience

Cacao hectares planted2000
Coffee hectares planted 110
2019 sustainable production( MT ) 6000

Latin America has been the main driver of the cocoa industry's efforts for a real shift towards sustainability. The region currently produces half of global sustainable production with only a fraction of the global production area.

Nicaragua is emerging as a promising country in the development of large-scale agricultural projects in the Americas. The quantity of degraded land in the country through unsustainable farm and cattle operations provides the opportunity to produce cocoa under a sustainable agroforestry model.

La Rosita farm

The La Rosita farm is the first operation of Cacao Oro in Nicaragua, located in the North Atlantic autonomous region with 3,000 hectares and approximately 2,000 hectares of cocoa planted. The property was formerly a sustainable logging operation.

Our Mission

Our mission is to produce and market high-quality sustainable cocoa on a large scale, with a total commitment to the pursuit of customer satisfaction.


Latin America represents 50% of global sustainable production with only 18% of the total global footprint. Regional Central American production is critical to achieve the industry goals for sustainability.


Cacao Oro de Nicaragua was founded by French and American investors, led by Clément Ponçon, an agronomist with more than 45 years of experience developing large-scale agricultural projects in Nicaragua and Latin America.

The Cacao Oro operation began in April 2014 with our 3,000 hectare farm located in the municipality of Rosita on the Atlantic coast. Since its inception in 2014, our target of 2,000 hectares has now been planted. The first harvest was made in 2017 and the total production in three years will of approximately 5,000 metric tons per year.

Cacao Industry

Globally the cocoa industry occupies approximately the fourth position in terms of negotiated value between tropical crops, paired with bananas and behind palm oil and rubber. Approximately 70% of world cocoa production resides in West Africa with approximately 67% of world production concentrated in the Ivory Coast and Ghana.

The lack of sustainable supply, combined with the continuing structural problems of production linked to West Africa and Indonesia, is causing a shift in the industry towards cocoa development in regions where there is the potential for more reliable commercial production as in Central America and the Andean region of South America.

Climate and agronomy

Cocoa is native to Latin America and the potential for expansion in the region is significant, particularly in Central America. The weather and climate characteristics in Central America are proving ideal for cocoa cultivation.


All of Cacao Oro’s operations are in the process of formal certification and are operated under internationally recognized independent standards of sustainability, including UTZ. The operations are also developed under an agroforestry model that includes an active reforestation program for degraded land using native species such as Cedro Macho, Mahogany, and Nanciton.

Global demand

The main end-user of cocoa production is the confectionery industry. The value of the global sales from the confectionery industry was approximately $198 billion in 2014, of which approximately $ 120 billion came from chocolate products. The USDA estimates that world chocolate sales will grow at 6.7% per year going forward.


The cocoa supply chain includes cultivation, fermentation, drying, trade and processing. The most important steps in the process are cultivation, fermentation and drying, these steps are the main components of higher added-value in the value chain.

Photo Gallery

The La Rosita farm operation photo gallery


Club Terraza 4 blocks west, Managua, Nicaragua.