Meet César Aguirre & the Experience Behind Every Cacao Collection

Behind every cacao collection at Kampura is a team of people whose experience, observation, and care help ensure quality from the moment a pod is picked.

One of those people is César Aguirre, Kampura's Cacao Supervisor.

César has worked at Kampura since its early years, beginning as an apprentice before taking on greater responsibilities across the farm. Today, he helps oversee cacao harvesting, pruning, nursery work, and quality control, while also training newer team members in the practices that keep Kampura's standards consistent.

Building Opportunity Close to Home

Before joining Kampura, César worked in agriculture across different farms in the region, taking on seasonal jobs wherever work could be found.

When Kampura was established, it created new opportunities for local families.

According to César, one of the most important changes has been the availability of stable employment closer to home. Over the years, he has seen many workers find long-term opportunities on the farm, allowing them to support their families without having to travel elsewhere in search of work.

For César, the farm's success is closely connected to the wellbeing of the surrounding community.

A Supervisor's Role in the Field

As Cacao Supervisor, César's responsibilities change throughout the year.

Some days are dedicated to harvesting cacao. Others involve pruning trees, supporting nursery operations, transplanting cardamom, or coordinating field crews.

The work is varied, but harvest season remains his favorite.

Large cacao collection days bring a sense of accomplishment across the team. At the end of the shift, workers often compare results and reflect on the work completed together.

"When we have a big harvest, everyone is motivated," César explains. "We leave proud of what we accomplished."

Quality Begins Before the Harvest

Producing high-quality cacao starts long before pods are collected.

César describes a production system that focuses on plant health through careful management and organic inputs. Healthy trees are better able to produce strong yields and consistent quality.

Just as important is the attention given during harvest.

Pods showing signs of damage or early fermentation are separated from the highest-quality fruits. For example, birds occasionally puncture cacao pods, creating openings that expose the beans to air and begin unwanted fermentation.

These pods are identified and handled separately to prevent them from affecting premium lots.

The same careful sorting process continues throughout harvest and post-harvest handling, helping maintain quality standards from the field onward.

How Kampura Knows When a Pod Is Ready

One of the most interesting parts of César's work involves determining exactly when a cacao pod is ready to cut.

While color is an important indicator, it is not always enough.

Some cacao varieties, including one of Kampura's clones known as "95," can be difficult to evaluate based on appearance alone. Waiting too long risks overripeness, while collecting the fruit too early can affect quality.

To solve this challenge, César and his team rely on experience and observation.

In addition to studying color patterns on the pod, they use sound.

By gently tapping the pod, experienced cultivators can hear differences that indicate maturity.

A pod that produces a more hollow sound is often ready for harvest. A pod that sounds dense or solid may need more time on the tree.

This knowledge has been developed through years of field experience and is shared with every new member of the cacao team.

Passing Knowledge Forward

One of César's responsibilities is training new workers.

Experienced team members help newcomers learn how to identify mature pods, make proper pod cuts, and maintain quality standards throughout the process.

Over time, this shared knowledge becomes part of the agroforestry culture.

Many members of Kampura's cacao team have worked together for several years, creating a level of consistency that can only come through experience.

Growing Quality Through People

When people think about specialty cacao, they often focus on genetics, fermentation, or flavor.

César's story highlights another important factor: the people who care for the crop every day.

From monitoring pod maturity to training new harvesters, the quality of Kampura's cacao depends on observation, skill, and teamwork developed over many years.

Every harvest begins long before the pods reach the fermentation room. It starts in the field, where experienced growers like César make hundreds of decisions that shape the quality of the final cacao.

Watch the full interview with César Aguirre on Kampura's YouTube channel.