SANTA MARÍA CAHABÓN
Guatemala
ABOUT SANTA MARÍA CAHABÓN
Perched on a mountaintop overlooking the extensive jungled hills of the Cahabón region
The Association of Integrated Development “OX EEK” Santa Maria Cahabón (ADIOESMAC), founded in 2004, cultivates and sells cacao, cardamom, cinnamon, and chili peppers. The association processes cacao using cascading wooden fermentation boxes and a combination of greenhouse dryers, raised bamboo decks, and drying patios.
The association has continued to plant more cacao every year, mostly of reforesting areas of “milpa” or corn and bean production, and children of the association members are starting to take over cacao production and processing for their parents.
Learn more about this cacao origin
Cahabón cacao is intercropped with timber, madre de cacao, and fruit trees along 50 hectares. These beans are much larger in size, sometimes called "potato beans" and are more mild in flavor compared to most cacao beans.
In recent times, they have become the first association in the region to export centrally fermented cacao to U.S. bean-to-bar makers.
Flavor Profile of Cacao Beans:
Orange, toasted almond, Oreo cookie
FARMER IMPACT
23
Registered Farmers
615
Average annual revenue per farmer from cacao sold into the UC Network
1.01
Average farm size in hectares
663
Average sales per farmer in wet kilos
POST HARVEST PROCESSING
Fermentation
Centrally fermented in wooden boxes
78% well fermented using FCCI protocol
Harvest Season
May through August
Drying Protocol
Indirect sun in solar dryer on mesh or wooden tables and direct sun on cement patio
Certifications
USDA Organic Certified
Fermentation
Centrally fermented in wooden boxes
78% well fermented using FCCI protocol
Harvest Season
May through August
Drying Protocol
Indirect sun in solar dryer on mesh or wooden tables and direct sun on cement patio
Certifications
USDA Organic Certified
FERMENTATION & DRYING
Cacao is centrally fermented on a moutaintop overlooking the Cahabón region
