Regenerative Cacao
Extraordinary cacao from the Guatemalan rainforest
Originally a low-altitude coffee farm, the farm began reforestation in 2003. By 2014, a visionary cocoa cultivation project was launched to optimize land use, provide meaningful job opportunities to women, and introduce regenerative agroforestry practices, serving as a model for neighboring smallholders.
The Pacific Ocean, volcanic soil, lush forests, and ambitious local communities create an environment ideal for the highest quality cacao production in symphony with nature.
Regenerative Cacao
Despite its "forest-friendly" reputation, cacao farming is actually causing deforestation in some parts of the world. Fortunately, there's a way to reverse that trend. This is what we've been working on in Guatemala.
We’re using cacao trees to help restore forest on degraded agricultural land. It’s one element of a holistic regenerative agroforestry project that combines cacao trees with a diversity of tall native shade trees, fruit trees, and other food crops like vanilla and cardamom.
This approach gives a boost to farmer incomes and local food security, removes CO2 from the atmosphere, and improves the overall health of the ecosystem. It’s an example of how businesses, conservationists, and local farmers can join forces to help regenerate the forest rather than cut it down.
We call it Regenerative Cacao.
Curated Bean Selection
Our EU and USDA organic-certified beans come from the region's finest cocoa varieties, harvested from September to May. Fermented on-site in wooden boxes and solar-dried under a protective roof, the beans are stored in 60kg bags in our professional storage facility.
The beans are renowned for their rich cocoa flavor, roast degree, balanced astringency, and nuanced acidity. They feature pleasant bitterness and notes of nut, fresh fruit, earthy and green vegetal tones, and subtle hints of brown fruit. Delicate traces of dark wood, spice, and floral undertones make these beans perfect for crafting exceptional chocolate.
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Originating from Trinidad and Tobago, ICS 95 is a top-tier Trinitario variety. These beans are renowned for their high yield and strong resistance to diseases such as Witches' Broom and Black Pod. Perfect for crafting fine chocolate with a robust and complex flavor profile.
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From the esteemed Tropical Agricultural Research and Higher Education Center (CATIE) in Costa Rica, CATIE R1 beans are prized for their exceptional productivity and disease resistance. These Trinitario beans are ideal for creating high-quality chocolate with a balanced and nuanced taste.
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Another exceptional selection from CATIE, CATIE R4 offers high yield and strong disease resistance. These Trinitario beans are perfect for chocolate makers seeking reliable quality and a well-rounded flavor that enhances any product.
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Developed by the University of Florida, UF 654 beans are a robust Forastero variety. Known for their resilience and high yield, these beans are an excellent choice for chocolate makers looking to produce rich, full-bodied chocolate with consistent quality.
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From the Iquitos region of Peru, IMC 67 beans are a Forastero type celebrated for their exceptional resilience and productivity. These beans bring a strong, distinctive flavor, perfect for creating bold and flavorful chocolate products.