Maya Mountain Cacao, founded in 2010, put Belize on the craft chocolate map as the first exporter in the country to produce high-quality, centrally-fermented, transparently sourced cacao. Working with 350+ smallholder cacao farming families, most of them indigenous Q’eqchi’ and Mopan Maya, Maya Mountain Cacao centrally processes all cacao and uses three unique stages of sun drying to create optimal flavor. We're thrilled to be able to use this sweet, delicious cacao with a socially conscious pedigree. 

Our 72% bar highlights the special flavours in the Maya Mountain cacao, a bright chocolate with light tropical fruit and a honey sweetness.