The name "Cahabon" comes from the town where this cacao is sourced, located about 40 minutes along a dirt road from Lanquin, near Semuc Champey National Park. It is cultivated by small-scale Q’eqchi farmers within a project prioritizing community food security, with cacao as a secondary crop. The land is organically managed and diversified to support local needs. Partnering with a local priest and a retired German couple, Cahabon leads social and environmental initiatives in the area. Purchased through direct trade, each wet cacao harvest is processed as a single origin, allowing full traceability to each farming family. It provides the highest wet cacao prices in the country, benefiting hundreds of people.
Genetics: A blend of local cacao hybrids. Flavor profile: Well-balanced. Fermentation process: Seven days in large wooden boxes. Environment: Small mountain-side village valleys featuring young fruit forest gardens, close to numerous homes and surrounded by natural wilderness. Region: Alta Verapaz. Altitude: 300 meters. Land size: Over 40 hectares cultivated by multiple families. Cacao trees: Specific varieties are unknown. Unique aspects: Cacao grows within a forest integrated with a Q’eqchi village. Ownership: Managed by a cooperative of 54 Q’eqchi families under the guidance of a regenerative center.