Our cacao from Belize is sourced from around 400 indigenous Maya family farmers, representing two Maya nations: Mopan and Q’eqchi. These farmers come from the Maya Mountains, the least-developed and most rural region of Belize. Here, the ancient native criollo variety of cacao thrives naturally on sacred lands, where organic ceremonial-grade cacao has been farmed for generations.

The cacao tree is considered sacred by the Maya and is locally known as “Cucu” in the Q’eqchi Nation. Cacao flourishes in the rich biodiversity of the Maya Mountains, growing harmoniously alongside banana, avocado, coconut, cashew, and vanilla trees. When a new cacao tree is planted, a ceremony is held, and the local spiritual leader seeks permission from the energies of existence for the prosperity and abundance of high-quality cacao beans.

The harvest season spans from January to June, and again around October and November, when temperatures are cooler. Freshly harvested, unfermented cacao beans are collected by a 100% Belizean Maya team and taken to the centralized fermentation center in the Toledo District. The beans undergo a careful three-stage sun-drying process, after which they are hand-sorted to ensure the highest quality and flavor consistency.

Maya Mountain Cacao is a social enterprise run by a small, dedicated Belizean Maya team. It was the first of its kind in the country to purchase unfermented cacao directly from indigenous family farmers. The team focuses on quality at every stage—starting from the raw beans through fermentation and drying. This commitment enables them to pay farmers much better than the local market rate, providing consistent and fair compensation throughout the year. The enterprise aims to support the flourishing of Maya communities, empower women farmers toward financial independence, and create a positive environmental and social impact in the underdeveloped southern region of Belize.