Caoba Origin
Pre-classic mayan obsidian and pottery found on the Hacienda Rio Dulce farm indicate indigenous presence for at least 1000 years. Later colonial maps indicate that the area was a source for cacao since at the 16th century. In the 18th century the Hacienda Rio Dulce farm was part of the wood-shed for the colonial fort San Felipe de Lara. It was originally registered under its current name in 1906.
Its founders, the Bronson-Diaz family have managed the property since the late 1970’s, slowly reforesting pastureland to native forest. Today there are only small parcels of pastureland remaining with 95% of the farm under canopy cover.
Meet Your Farmers
This cacao is grown in a true agro-forestry system, trees are arranged in a matrix of many inter-cropped trees, plants & shrubs, with the tallest for sunshade & fruit bearing species for bio-diversity and subsistence.
They prefer large buffer zones, which provide protection against outbreaks from neighbouring monocultures. Their biodiversity protects them from having to resort to expensive chemicals and pesticides. This ‘Forest- Garden’ approach is borrowed directly from their Mayan brothers and sisters.
Genetics: Selected Mesoamerican hybrids.
Flavour Profile: Grounded with woody notes and an earthy sweetness.
Fermentation: 4 cedar box covered with banana leave, 6 days fermentation.
Type of Environment: Lowland tropical, Izabal, Caribbean of Guatemala. 300ha of cacao grown amongst native tropical hardwood species like mahogany and rosewood. Also, plantain and vanilla.
Region: Rio Dulce, Izabal.
Ownership: Private ownership with 12 employees including indigenous kekchi (10), quiche (1), and mestizo (1). All paid above minimum wage with bonuses.
50m
Altitude
300ha
Land Size
12
Workers