Together with Na’Lu’Um Cocoa Institute, an association of local Maya cocoa farmers, they have delivered thousands of free saplings to these farmers and are supporting them with training and microfinance. Thanks to this initiative, about 204 cocoa producing families now have a steady, reliable source to sell their beans at a fair price and help them expand their agricultural activities to provide a better life for their families.
The post-harvest takes place in a centralised facility. The beans are fermented for 7 days in boxes made from Santa Maria wood. Once the fermentation process is complete, the beans are transported by wheelbarrow to drying tables. The beans remain on the wooden drying tables and are raked until they have reached a certain degree of appearance.
Full bodied with pleasant fresh citrus acidity. Notes of tropical soft fruit.