CAHABÓN

Cahabón, situated in the Verapaz region of central Guatemala, is known for its mountainous landscape at an elevation of approximately 640 meters. The region benefits from a stable climate, with most rainfall occurring from June to October, coinciding with the harvest season.

In 2014, Cacao Verapaz became Guatemala's first specialty exporter, training the local Q'eqchi Mayan community in optimal post harvest practices to ensure the consistent production of high-quality organic cacao. The partnership encompasses around 24 small farms, averaging 1.6 hectares each, and employs intercropping methods with plantain, palm, citrus, timber, cinnamon, and pepper.

The flavor profile features notes of hazelnut, banana, and Oreo cookies.

Fermentation lasts 8 days and beans are turned every 2 days. Drying occurs in two stages, utilizing both indirect and direct sunlight, while environmental practices emphasize water and forest conservation.