Guatemala Lachua Finca Ana Maria

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 sparkling cider and citric tones, followed by fresh tropical fruit.

Location

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

Quality

• Variety: Acriollado & Trinitario
• Flavour: Intense & complex – medium + acidity, cider, citric, nutty, fresh tropical fruits
• 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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