Terroir |terˈwär|: The sum total of the soil, the wind, the rain, the Sun, the location, the weather, all the factors present in the growth of the cacao;  the characteristic taste and flavor imparted to cacao by the environment in which it is produced."  

 

You will notice that our cacao has a slightly different taste at different times of the year, which is a testament the power of terroir. It's subtle, but pretty awesome.

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Criollo Cacao

Our cacao is sourced from a small, family-owned farms in the States of Suchitepequez, and Escuintla.  Both are part of a national reforestation program (INAB) that focuses on biodiversity and regeneration of the rainforests natural ecosystems.  The trees are descendants from the first cacao trees domesticated by the Mayas over 3000 years ago, known as 'grandmother' trees, since they have been growing and reproducing since before the time of the Spanish invasion.  The varieties are called "Criollo," meaning wild, or native, and Acriollado.  The chocolate derived from these varieties are of the highest quality; classified as one of the finest flavored chocolates in the world.  Many cacao farmers across the globe grow trees that produce lower quality fruit because they are more resilient to disease, and produce higher yields. Fine cacao accounts for only 5% of world cocoa production, and only comes from Central America.  Note that as the fine flavor cacao market is growing exponentially, so is its definition and classification.  (Further info on fine flavor cacao.)
Cacao Junajpu; Wild harvested- Wild picked-Criollo Cacao, reflecting the natural balance and magic of life.