ABOUT SANTA MARÍA CAHABÓN
Perched on a mountaintop overlooking the extensive jungled hills of the Cahabón region
The Association of Integrated Development “OX EEK” Santa Maria Cahabón (ADIOESMAC), founded in 2004, cultivates and sells cacao, cardamom, cinnamon, and chili peppers. The association processes cacao using cascading wooden fermentation boxes and a combination of greenhouse dryers, raised bamboo decks, and drying patios.
The association has continued to plant more cacao every year, mostly of reforesting areas of “milpa” or corn and bean production, and children of the association members are starting to take over cacao production and processing for their parents.
Learn more about this cacao origin
Flavor Profile of Cacao Beans:
Orange, toasted almond, Oreo cookie
FARMER IMPACT
POST HARVEST PROCESSING
Fermentation
Centrally fermented in wooden boxes 78% well fermented using FCCI protocol
Harvest Season
May through August
Drying Protocol
Indirect sun in solar dryer on mesh or wooden tables and direct sun on cement patio
Certifications
USDA Organic Certified
FERMENTATION & DRYING
Cacao is centrally fermented on a moutaintop overlooking the Cahabón region
