Dynamic agroforestry mimics natural forests, fostering biodiversity and boosting biomass production. By integrating cacao with shade trees, nitrogen-fixing plants, and ground covers, it creates a self-sustaining ecosystem, eliminates reliance on synthetic fertilizers and pesticides, allowing nature to do what it does best

Dynamic Agroforestry is more than a way of farming; it is a climate-resilient solution. By incorporating diverse vegetation layers, our system enhances water filtration, reduces soil erosion, and stabilizes the land. This is vital in the face of extreme weather events such as floods or droughts. The natural regeneration of the soil—through leaf litter, root networks, and organic matter—further strengthens the land’s ability to withstand climate shocks.

Starting with 30 hectares, we successfully demonstrated the potential of dynamic agroforestry. Today, we are implementing this on 200 hectares, with plans to scale up to 1,200 hectares of cacao cultivation while preserving 800 hectares as a conservation zone. Alongside cacao, we will be exploring complementary crops to diversify revenue streams, supporting both economic resilience and environmental health.

Our regenerative farming model empowers the Ransiki community while advancing the global movement toward sustainable food systems.

By exchanging the use of chemical inputs with an optimized use of ecosystem functions, we are developing an approach that delivers lasting benefits for people, the environment, and livelihoods. This system is an innovative demonstration of how farming and conservation work together for the prosperity of generations to come.

Through dynamic agroforestry, we produce certified organic cacao beans of unparalleled quality, crafted for discerning global markets.

Our regenerative practices ensure a superior product, grown without the use of artificial fertilizers or chemical pesticides, on naturally fertile land that has been farmed for generations. Avoiding these harmful inputs is safer for our people, our consumers, and the wildlife that cohabits on the farm.

Our cacao beans originate from a rich and diverse genetic heritage, formed over decades of selection and evaluation. Early plantings were dominated by “lava” types—a Trinitario with Criollo-dominant traits—and Amelonado clones introduced via Sulawesi and Papua New Guinea. Later, hybrid clones cultivated in Sabah, Malaysia (notably crosses between Upper Amazonian Forestero and Trinitario types), and other hybrids were incorporated. These selections were chosen for their resilience to diseases and their superior flavor potential. Today, the selection process continues as we retain the highest-performing clones and assess the performance of our locally grown trees.

Today, our cacao reflects this broad genetic base—Trinitario-dominant and enriched by Criollo, Upper Amazonian, and Amelonado traits. Our beans average 83 per 100 grams, a hallmark of consistent, high-quality yield suited for premium chocolate.

Recognized by the Cacao of Excellence 2023 panel (Entry 616 C), our cacao delivers a bright and harmonious profile: a robust cacao base elevated by tropical fruits, berries, and raisin-like notes. Balanced acidity, bitterness, and astringency create a clean, long-lasting fruitiness, with subtle hints of nuts, wood, and light spice rounding out a complex and satisfying experience.