Spring
Deep and full-bodied with uncommon richness — roasted coffee, ripe banana, a persistent earthy bitterness that slowly gives way to warmth. One of the fattiest cacaos we’ve encountered, and you feel it: dense, coating, slow.
48,00 €
- Herkunft
- Guatemala
- Region
- Las Victorias, Pacific slope
- Sorte
- Local criollo hybrids
- Fermentation
- 9 days, wooden box, banana leaves
- Format
- cacao block
- Nettofüllmenge
- 454 g
Named for the four natural springs that feed the land, this cacao grows at 400–600 meters on a mountainside facing Guatemala’s Pacific coast. The farm belongs to one family — started by Juan, now managed by his son Cheyo, in partnership with four neighbouring families. The village is called Las Victorias. The agroforestry is almost wild: coffee, banana, mango, avocado, breadfruit, sugarcane, zapotillo — a valley so lush it produces its own microclimate.
Juan stayed organic his whole life. Not by ideology — he simply never had the money for synthetic fertilizers. The genetics were preserved the same way: untouched by industrial hybridisation because the village was too remote for it to reach. Local criollo hybrids, fermented nine days in wooden boxes covered with banana leaves.