“Springs cacao magnifies a deep bitterness with coffee and banana accents. Its fat content surpasses most cacaos in the world due to the abundance of water in the village of “Las Victorias” where it grows. Also because it’s genomic lineage was preserved from industrial hybridization.”

Genetics : Local and regional criollo hybrids. 

Flavor profile : Intense bitterness, creamy, earthy, notes of coffee. 

Fermentation : Fermented 9 days in wooden box with banana leaves. 

Type of environnement : Mountain side, semi wild, fruit forests, valleys, springs.

Specificities :  Abundance of springs. Proximity with coffee trees.  

Région :  Suchitepequez

Ownership :2 parcels owned by 1 family. Managed by another family. 

Workers  :15 to 20 works hired for harvest season and maintenance, paid 250Q/day.

-Cacao Source

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