Archaeological finds of pre-classic Mayan obsidian and pottery at Hacienda Rio Dulce demonstrate indigenous presence dating back more than a millennium. Historical colonial documents from the 1500s identify this area as a cacao-growing region. By the 1700s, Hacienda Rio Dulce was a supplier of wood to San Felipe de Lara fort. Officially designated in 1906, the estate has been managed by the Bronson-Diaz family since the late 1970s, who have actively restored native forests over pastures. Currently, 95% of the land is covered by native canopy with minimal pasture remaining. Cacao cultivation follows a genuine agroforestry model, with trees arranged in a diverse matrix including sunshade and fruit-bearing species, enhancing biodiversity and subsistence. Extensive buffer zones minimize risks from neighboring monocultures, allowing cultivation without costly chemicals or pesticides. This ‘Forest-Garden’ technique is directly inspired by Mayan tradition. Located in Izabal, Guatemala’s lowland tropical Caribbean region, 300 hectares of cacao grow among native hardwoods like mahogany and rosewood, alongside plantain and vanilla.
Carefully selected Mesoamerican hybrid varieties. Flavor profile: Well-balanced with a subtle fruity bitterness, complemented by smooth vanilla undertones and a hint of citrus. Fermentation: Conducted over six days in four cedar boxes, each covered with banana leaves. Altitude: 10–15 meters. Land size: 300 hectares. Cacao trees: Approximately 28,000. Unique aspects: Cultivated within a cacao forest adjacent to a Q'eqchi community. Ownership and workforce: Employing 12 individuals, including 10 indigenous Kekchi, 1 Quiche, and 1 Mestizo worker, all compensated above minimum wage with additional bonuses.