Guatemala Lachua Ayin

The cacao is produced in North Guatemala, closeby National Park “Laguna Lachuá”. At finca Ana Maria, an indigenous Q’eqchi Maya family, single variety cacao grows in agroforestry, and is carefully fermented for unique flavour profiles with pleasant flavours of dried fruits, sweetness of jam, peanut, tobacco, herbs

Location

• Region: Lachuá region
• Organisation / Farm: singel farm, engaging neighbouring smallholder farmers

Quality

• Variety: Single variety cultivar L1
• Flavour: Intense & complex, Dried fruits, sweetness of jam, peanut, tobacco, herbs
• Fermentation: Centrally fermented 6 days in wooden boxes
• Drying: Sun-dried

Supply Chain

100% traceable supply chain from one single farm and controlled genetics

People

Erick and his family have been growing cacao over several generations.

Forest & Nature

Organic farming methods and regenerative soil practices protect the environment and the nearby national park Lachua. On 65% of the farm area, forest is conserved.

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