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  • Product Info

    Amor

    This cacao harvested from the Suchitepéquez Mountains of the Guatemalan Pacific front: the largest area of cacao forests in Central America during Pre-Columbian times. For millennia, the art of agriculture and hybridization was mastered in these mountains.

     

    Through generations of alchemy, this cacao’s flavor has been crafted to be fruity, acidic, rich in fats, and offer caramel bittersweet aromas typical to fermented ceremonial grade cacao.

     

    The 15 women of this collective reestablished an old regional tradition of cultivating cacao in a beautiful way that provides their community with abundance and stability. The recent success of their delicious production allows them to develop their artisan workshop and propose an authentic quality of single-origin cacao.


    • Diversre criollo hybrids
    • Fermented for 7 days in banana leaves
    • Women's collective
    • Fruit forest village
    • Abundance of rivers
    • Altitude 550m
    • Suchitepequez region


    Ullulawl

    This ancestral cacao is the product of  ´´Tuqtuquilal´´, a regenerative center that uses reforestation to empower cacao. The collective is focusing on the exchange of information to develop sustainable living solutions for the benefit of the local Q’eqchi community and visitors alike. The center is a start-up “not for profit” that processes cacao, without the use of agrochemicals.

     

    This cacao is grown in the mountain region of Alta Verapaz, close to the famous waterfalls of Semuc Champey, and at the mouth of the Lanquin River.


    The collective's focus on breed selection allows them to distribute highly aromatic criollo hybrid beans that are carefully fermented, dried, selected, and processed without the use of electricity.


    • Selected local criollo Hybrids
    • Fermented for 9 days in large wooden cases
    • Permaculture impact center
    • Farmers cooperative involving 10 families
    • Mountian side cacao forests
    • Altitude 400-600m
    • Alta Verapaz region


    Springs

    Springs Cacao was named in a moment of astonishment. We were standing there, in a valley covered with a lush variety of trees: coffee, zapotillos, bananas, and so many others.  An agroforestry dream. By our side, Juan, grandfather in the family, told us there are 4 springs there, embedded in the delicious curves of this mountain jungle, at 400 m facing the Pacific coast. But there is more than one step to a true astonishment. Moments later-- we couldn't believe what we heard-- Juan was explaining that he remained organic because he never had enough money to buy the fertilizers that are suggested as a norm of success in that region. Synchronistic epiphany: 


    "Your cacao is the best we’ve tried in a while,” we told him, “we will help you share this treasure to the world”. His smile underlined our joy: magic happened. Springs cacao magnifies a deep bitterness with coffee and banana accents. Its fat content surpasses most cacaos in the world due to the abundance of water in the village of “Las Victorias” where it grows. Also because it’s genomic lineage was preserved from industrial hybridization.

     

    • Local strain
    • Fermented for 10 days in a small wooden box
    • Familly owned isolated land
    • Diverse agroforesty ecosystem
    • Proximity with coffee plantations
    • Proximity with multiple springs
    • Altitude 400m
    • Suchitepequez region