The country’s first exporter of high-quality, centrally fermented cacao to the U.S. Today, they work with 420 smallholder farming families in the Toledo and South Stann Creek districts. Most of these producers are Q’eqchi’ and Mopan Maya, for whom cacao production goes back generations. Maya Mountain Cacao’s 100% Belizean Maya team processes all cacao at a centralized facility where three unique stages of sun drying create optimal flavor. Maya Mountain Cacao is focused on building long-term, transparent partnerships with farmers and producing uniquely delicious cacao that supports the communities of southern Belize. Bean Origin: Maya Mountain Cocoa, Toledo District, BelizeHarvest Year: 2022Ingredients Used: 3 - Organic Cocoa Beans, Organic Cane Sugar, Organic Cocoa ButterOrganic: YesVegan: Yes Roast Profile: Medium roastConche Time: 1 day grind + 3 day conch (50lb batch in melangeur)Cocoa Content: 70%Cacao Variety: Amelonado-dominant hybrids and other Upper Amazon Forastero hybridsWeight: 2.5 ozAllergen Information: Produced in a facility that also processes dairy, nuts and wheatTasting Notes: Citrus, Tangy, Dark Cocoa Finish
