Cacao has been traded across Mesoamerica for thousands of years.
Based in Lake Atitlan, we source from Guatemalan rainforests reaching isolated organic farmers.
Cacao’s flavor varies based on the region, climate, and soil in which it grows. Cacao Source offers you the opportunity to explore the jungle by choosing the origin of your medicine food. We only distribute criollo cacao hybrids cultivated in farmer-owned lands.
Each batch of cacao is carefully fermented, dried, and toasted. The artisan processing of the seeds allows an extraordinarily high-quality control. Hand peeling allows our women’s collectives to ensure that each bean is in the perfect state.
Small-scale locally own farms
This cacao 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.
Through generations of alchemy, this cacao’s flavor has been crafted to be fruity, acidic, rich in fats, and offer caramel bittersweet aromas typical to fermented ceremonial grade cacao.
The 15 women of this collective reestablished an old regional tradition of cultivating cacao in a beautiful way that provides their community with abundance and stability. The recent success of their delicious production allows them to develop their artisan workshop and propose an authentic quality of single-origin cacao.
- Diversre criollo hybrids
- Fermented for 7 days in banana leaves
- Women’s collective
- Fruit forest village
- Abundance of rivers
- Altitude 550m
- Suchitepequez region
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.
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.
The collective’s focus on breed selection allows them to distribute highly aromatic criollo hybrid beans that are carefully fermented, dried, selected, and processed without the use of electricity.
- Selected local criollo Hybrids
- Fermented for 9 days in large wooden cases
- Permaculture impact center
- Farmers cooperative involving 10 families
- Mountian side cacao forests
- Altitude 400-600m
- Alta Verapaz region
Springs Cacao was named in a moment of astonishment. We were standing there, in a valley covered with a lush variety of trees: coffee, zapotillos, bananas, and so many others. An agroforestry dream. By our side, Juan, grandfather in the family, told us there are 4 springs there, embedded in the delicious curves of this mountain jungle, at 400 m 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. Synchronistic epiphany:
“Your cacao is the best we’ve tried in a while,” we told him, “we will help you share this treasure to the world”. His smile underlined our joy: magic happened. Springs cacao magnifies a deep bitterness with coffee and banana accents. Its fat content surpasses most cacaos in the world due to the abundance of water in the village of “Las Victorias” where it grows. Also because it’s genomic lineage was preserved from industrial hybridization.
- Local strain
- Fermented for 10 days in a small wooden box
- Familly owned isolated land
- Diverse agroforesty ecosystem
- Proximity with coffee plantations
- Proximity with multiple springs
- Altitude 400m
- Suchitepequez region
Angel and Irma Yatz Xol live in the village of El Cedro, nestled in the mountains above Livingston on Guatemala’s Caribbean Coast. Of the Q’echi indigenous group, their grandparents arrived in the 60’s and 70’s to escape conflict in the highlands, where they have lived as subsistence farmers primarily from slash and burn corn.
Upon learning of the international value of cacao back in 2017, Irma took the initiative to fill nursery bags and buy seed for their first 800 cacao plants with the help of their five children, led by their eldest son Jayron. With the change in land use from slash-and-burn to cacao agroforestry, the Yatz Xol family notes an increase in their income, as well as a reforested landscape, as the cacao is intercropped with native timber species such as caoba (mahogany), laurel and El Cedro, for which his village is named
ngel and Irma found their market with Cacao Source through Sean Dixon-Sullivan, founder of Contour Lines, a nonprofit that plants agroforestry projects now with over 110 communities around Guatemala. Sean first went to El Cedro in 2019 to train Angel in pruning of his young cacao plantation, and shortly after began planting projects with more members of his villages, now totaling 19 families planting 7,500 legume trees and 1856 fruit trees.
Cacao with values
Information sharing is a key to reestablish the full nutrition, economic and environmental potential of cacao. Our Ecotours give you the opportunity to visit cacao farms to experience the origin of your cacao. You can also learn how to make healthy artisan chocolate from scratch joining one of our Workshops.
Delicious chocolate for social justice
We believe in the power of equity. Our production models provide job opportunities to more people. We also help communities to improve access to nutrition, provide tools for environmental restoration, and develop skills rooted in local tradition.