Guatemalan Cacao: Cahabón

Alta Verapaz, Guatemala | 100% cacao | 227g & 454g

Cahabón comes from the mountain-valley landscapes of Alta Verapaz and is linked with a food-sovereignty programme working alongside Q’eqchi’ communities.

The cacao is grown on small family land parcels around mountain villages, alongside fruit gardens and the wider landscape. That community model is one of the reasons we wanted to carry this origin at Mother Earth.

I do not want to turn that into a glossy ‘ethical sourcing’ line and move on. The useful thing for a customer to know is that this cacao is connected with families growing food and cacao on their own land, with a programme built around community agriculture and local resilience.

Flavour

Fruity with banana-like notes, gentle bitterness and a smooth, creamy depth.

Fermentation: around seven days in a large wooden box.

How to use

Chop or shave the block, melt gently into hot water or milk and whisk until smooth. It also works in smoothies, porridge and baking.

Ingredients: 100% cacao.

For us, cacao should stay connected to the land and the communities behind it. Cahabón is one of the clearest examples of that.

Compare our cacao origins: Entre Nubes · Caoba · Keith’s Cacao · Venezuela Sur del Lago · Ecuador Tena · Amma India.