Terroir: GUATEMALA
A long story ...
Guatemala has a long history with cacao, dating back to the Mayan era, when it was considered a sacred plant and used both as currency and in religious rituals. With the arrival of the Spanish in the 16th century, cacao was transformed into a sweet beverage that became popular in Europe. Despite this influence, cacao cultivation remained significant in Guatemala.
Exceptional Cacao
Guatemalan cacao beans, primarily of the Criollo and Trinitario varieties, are renowned for their exceptional aromatic quality, marked by complex notes of fruits, flowers, and spices. Small local farms, often managed by indigenous families, preserve ancestral knowledge while committing to sustainable practices. Today, Guatemalan cacao plays a key role on the international fine chocolate scene, appreciated by artisan chocolatiers for its finesse and unique character.
