Guatemala Lachuá K’atb’alpom

The classic. The Lachuá cacao that many started a love affair with Guatemalan cacao.

Location

• Region: Lachuá region
• Source: K’atb’alpom association

Quality

• Genetics: Local hybrdis blended with newly introduced clones
• Flavour: : Yellow Fruits · Sweetness · Salty Pistachio · Lemon Curd
• Fermentation: 6 days Box fermentation
• Drying: Patio & Solar Drying

Supply Chain

100% traceable supply chain

People

Smallholder Q’eqchi’ Maya farmer’s Associations

Forest & Nature

Organic farming methods and regenerative soil practices protect the environment and the nearby national park Lachua. Farmers are actively involved in regenerative agriculture.

More Information? Contact us here!