This cacao is so very special…
Springs Cacao was named in a moment of astonishment. In a valley covered with a lush variety of trees: coffee, zapotillos, bananas, and so many others. An agroforestry dream. Juan, grandfather in the family, says there are 4 springs there, embedded in the delicious curves of this mountain jungle, at 400 m facing the Pacific coast. But there is more than one step to a true astonishment. He remained organic because he never had enough money to buy the fertilizers that are suggested as a norm of success in that region. Synchronistic epiphany:
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.
Local strain
Fermented for 10 days in a small wooden box
Familly owned isolated land
Diverse agroforesty ecosystem
Proximity with coffee plantations
Proximity with multiple springs
Altitude 400m
Suchitepequez region