Our cacao is fermented using methods passed down from old South American farms, achieving a consistent 80 to 85% fermentation that draws out the deep, complex flavor chocolate makers look for. The trees themselves are hybrid varieties, selected and adapted specifically to Guatemalan soil, chosen above all for resilience and flavour, allowing them to flourish intercropped among our plantain trees in a natural, shaded multi-crop system.
We believe great chocolate begins with responsibly grown cacao. We are committed to sustainability, ethical farming practices, and preserving the land for future generations through a zero-deforestation approach. From cultivation and harvest to fermentation and drying, we manage every step of the process to ensure consistency, quality, and a great flavor. By combining traditional values with modern agricultural practices, we produce premium Guatemalan cacao that builds lasting partnerships with chocolate makers around the world.
Honoring both the heritage and the future of our family farm, we strive to serve our clients with the very best our land has to offer.
We believe great chocolate begins with responsibly grown cacao. We are committed to sustainability, ethical farming practices, and preserving the land for future generations through a zero-deforestation approach. From cultivation and harvest to fermentation and drying, we manage every step of the process to ensure consistency, quality, and a great flavor. By combining traditional values with modern agricultural practices, we produce premium Guatemalan cacao that builds lasting partnerships with chocolate makers around the world.
Honoring both the heritage and the future of our family farm, we strive to serve our clients with the very best our land has to offer.
