Background : Juan, grandfather of the family, says there are 4 springs around his cacao trees, embedded in the delicious curves of this mountain jungle, at 400m 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.
Where is it grown ? Springs Cacao is located in the Suchitepequez Region of Guatemala. Its fat content surpasses most cacaos in the world due to the abundance of water in the village of Las Victorias where it grows, and because its genomic lineage was preserved from industrial hybridization. Springs Cacao magnifies a delicious deep bitterness with coffee and banana accents.
Background: The 15 women of this collective reestablished an old regional tradition of cultivating cacao in a beautiful way that provides their community with abundance & stability. The recent success of their delicious production allows them to develop their artisan workshop and propose an authentic quality of single-origin cacao.
Where is it grown: This cacao was 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.
Background: 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.
Where is it grown: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.