Communion Cacao

About our Cacao

Communion Cacao is harvested from the Suchitepequez Mountains of the Guatemalan Pacific front: The largest area of cacao forests in Central America during Pre-Columbian times. For millennia, the art of agriculture and hybridization was mastered in these mountains.

Through generations of alchemy, this cacao’s flavor has been crafted to be fruity, acidic, rich in fats, and offer carameL bittersweet aromas typical to fermented ceremonial grade cacao.

The 15 women of this collective re-established an old regional tradition of cultivating cacao in a beautiful way the tprovides their community with abundance and stability. The recent success of their delicious production allows them to develop their artisan workshop and propose a quality of single-origin cacao.

• Diverse criollo hybrids

• Fermented for 7 days in banana leaves

• Women’s collective

• Fruit forest village

• Abundance of rivers

• Altitude 550m

• Suchitepequez region