"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;

• (also goût de terroir |go͞o də|  )the characteristic taste and flavor imparted to cacao by the environment in which it is produced."   You will find that our cacao has slighty different taste at different times of year....  this is due to, well, baisically, what the weather was like when it was growing.  Subtle, but pretty awesome.

​

Criollo Cacao

Our cacao comes from small, family-owned farms in the State of Suchitepequez.  The farms are part of a national reforestation program (INAB) which focuses on biodiversity, and regeneration of the rainforest's natural ecosystems.  The cacao trees in that region are descendent from the first trees domesticated by the Mayas over 3000 years ago.  They are known as 'grandmother' trees, since they have been growing and reproducing in that area since before the time of the Spanish invasion when the area was inhabited by the Mayan Tzutuhil and Mayan Quiché.  Still today, the areas population is made up of 80% Mayan Quiche peoples.  This variety cacao is called "Criollo," meaning wild, or native.  The chocolate derived from this variety is of the highest quality, classified as one of the finest flavored chocolates.  Many cacao farmers across the globe grow trees that produce lower quality chocolate because they are more resilient to disease, produce higher yields, thus are more likely to guarantee a good harvest. Fine cacao (Criollo) accounts for only 5% of world cocoa production, and ONLY grows in Central America.  (seriously, only here!  Look it up!) Join the 5% with Cacao Junajpu!Wild harvested- Wild picked-Criollo Cacao.   Cacao Junajpu reflects the natural balance and magic of life.