The People Behind AgroNosotros

Born and raised in Dublin, Ireland, Darren moved offshore at 19 and has lived offshore in dozens of countries around the world, adapting to different cultures and languages.

Darren has been instrumental to the growth of AgroNosotros over the last 10 years through offering outside investors the opportunity to participate alongside the company as passive investors in turn-key managed specialty coffee and cacao farms in Panama and Belize. 

With $40M+ raised and over 800+ farm parcels/units sold to 500+ clients, Darren oversees all owner and investor relations, from maintaining healthy relationships with existing clients to raising capital and forging client relationships with new investors/owners. 

Darren is also actively involved in the day-to-day operations of developing the channels to market and distribute their specialty coffee and fine flavor chocolate wholesale and retail products to high-end customers nationally in Panama and Belize, as well as internationally in Europe, Asia, the US and CARICOM.

Andres Lopez has worked in the coffee industry for the last 28 years developing a wide range of experience in coffee farming and processing as well as planning and engineering sustainable, eco-friendly coffee farms. His experience also encompasses direct farm personnel management, increasing farm utilization and profitability, inventory and warehouse control, product quality control, milling and roasting processes.

He’s overseen the implementation of modern farming practices on our cacao farms in Belize, with a focus on quality, education of the local Mayan farmers, disease prevention and increased productivity.

As a qualified grader of specialty coffee, Andres is a well respected member of the local and international specialty coffee community.

Since 2016 Andres has also started to apply his years of coffee knowledge to the cacao industry. He’s overseen the implementation of modern farming practices on our cacao farms in Belize, with a focus on quality, education of the local Mayan farmers, disease prevention and increased productivity.

Einar comes from the Banking and Finance Business, bringing in more than 20 years of experience as a Panamanian bilingual professional in the Commercial and Corporate Banking divisions.

Born in Chiriqui and established in beautiful Boquete, where the best coffee grows, he has a special connection with the productive lands of the region and looks towards being part of the improvement process of sustainable activities related to coffee and cacao.

He is working on developing more efficient cost and expenses management procedures to support production and sales divisions in the next growth stage of the company.

Hailing from Belize, home to our cacao farms and chocolate company, Mahogany Chocolate, Hector joined the company initially to help lessen our carbon footprint by moving much of our processes into a digital or electronic form furthering our eco-friendliness and streamlining workflows. 

Fully automating all of the companies’ many websites, email campaigns, CRM and Social Media platforms to create a smooth interface with our clients from around the world. 

After relocating to Panama for over a year to support the Sales and Marketing team, Mr. Rodriguez now resides back in Belize where he continues to support our tech, sales and marketing teams in Panama City, Boquete and Belize.

Hector leads the team who are creating our e-commerce platforms that will be vital to to get our specialty coffee and chocolates out to the world.

A native and resident of David, Chiriquí, Edgar graduated as an Industrial Engineer from the Technological University of Panama in 2021.

Driven by a great enthusiasm for applying the knowledge acquired during his academic training and by a constant desire for learning, Edgar joined our team in September 2022.

His incorporation focused on the implementation of new processes and controls within our chocolate factory and cafeteria.

Edgar is characterized by his focus on resource optimization, always seeking cost reduction and the implementation of strategies that improve efficiency for both collaborators and the company as a whole.

His constant curiosity drives him to explore and learn more and more about this fascinating sector, always looking for new opportunities to innovate and contribute to the growth of our company.

Luis Armando Choco, widely and commonly known to us as Armando is our executive chocolate maker and manager for our Belize cacao and chocolate operation. That’s right, his last name is “Choco”. Aptly titled and energetically embraced as these days he breathes, eats, and sleeps chocolate.

Armando, a resident of San Pedro Columbia, a cacao producing and Ketchi speaking village in southern Belize joined our team in 2017. Since then he has built our factory with a full-scale chocolate production line.

Prior to joining our team, Armando has worked extensively (over 13 years) with cacao and cacao farmers, representing an international cacao buyer and chocolate company, in Belize. His work includes project management, proposal writing, and administration extended to grower associations, cooperatives, and private farmers.

With an accumulated year of experience in the cacao and chocolate industry, Armando is focused on improving the craft of the production process, developing new products together with his team, and focusing on product sales for the local and international market.

Yesika Chavarría is our Master Chocolatier and Head of Production at Mahogany Chocolate S.A. in Boquete, Panamá.

A native of Boquete, Yesika grew up surrounded by coffee as a child, though she never imagined she would one day connect with cacao. That story began in 2019, when she joined Mahogany Chocolate in Boquete. Her passion and dedication allowed her to grow steadily in the world of cacao, learning empirically and constantly better ways to work with it. Her love for what she does always drives her to seek improvement, and chocolate led her to connect with pastry. Today, her love and passion for coffee, chocolate, and pastry are at the heart of her work.

Her experience in chocolate and pastry has been built primarily through hands-on practice, continuous learning, and direct work with cacao and chocolate. Her work spans the different stages of chocolate making, from roasting and processing cacao to producing bean-to-bar chocolate, bars, bonbons, confectionery, and desserts. She also takes part in developing new products and improving production processes.

Her role demands special attention to the quality of the raw material. For Yesika, working with chocolate means combining hands-on experience, technique, precision, and creativity — always respecting the ingredient itself.

As Head of Production, she organizes and supervises the making of chocolates and desserts, ensuring consistency and quality at every stage of the process.

From Mahogany Chocolate, she continues to expand her knowledge through practice and experimentation, working to create chocolates and pastry products that showcase the character and potential of Panamanian cacao.