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 farm in the State of Suchitepequez, which is part of a national reforestation program (INAB) that focuses on biodiversity and regeneration of the rainforest's natural ecosystems.  The cacao trees in that region are descendants from the first 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.  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 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.  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.