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Maya mountain

Xunantunich Mayan site in western Belize. Image by Stephanie Klepacki
Raw cacao beans

Belize is located on the eastern coast of Central America, the Caribbean Sea, with the Maya Mountains extending into neighboring Guatemala. The Q'eqchi and Mopan Mayan communities have cultivated cacao here for centuries, but it was the establishment of Maya Mountain Cacao in 2010 that put Belize on the craft chocolate map. Prior to this, beans from the region were already featured in the UK through Green & Black's Maya Gold chocolate bar. In the Toledo and Stan Creek regions, 450 farms cover an average area of 1.2 hectares each.

In 2019, Maya Mountain Cacao received a Cocoa Excellence Award, ranking among the Top 20 cocoas worldwide.

Intercropping includes banana, plantain, coconut, avocado cashew, and coffee.

The flavour profile features notes of honey, pineapple, and raisin.

Cacao is fermented for 7 days with three turnings during that time and dried in indirect sunlight. Additionally, is a strong commitment to environmental practices, with no use of chemicals or slash-and-burn methods.

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