Maya Mountain 75%

This award-winning cacao comes from a centralized fermentary collecting harvests from 420 small farming families in the Toledo and South Stann Creek districts of Belize. Most farmers are Q’eqchi’ and Mopan Maya, with cacao production following generations before.

Harvest Year: 2024
Bean Origin: Maya Mountain Fermentary, Belize
Ingredients Used: 3 - cacao, sugar, cocoa butter
Organic: Yes
Vegan: Yes
Roast Profile: Reaching 250 degrees F with 2-4 minutes at 212-240 degrees
Conche Time: Approximately 48 hours (refining + conching)
Cocoa Content: 75%
Cacao Variety: Forastero, Criollo, Amelonado
Weight: 1.6 oz
Allergy Information: Possible traces of dairy, peanuts, tree nuts, and wheat
Tasting Notes: Citrus, ripe red fruit, pineapple, tart cherry, honey