70% Cacao Lachuá Chocolate Bars, 1.98 oz. each; Ingredients: Cocoa Paste, Sugar
EAT CHOCOLATE. THE MAYA DID.
Cacao in Guatemala
It is widely acknowledged that the cacao tree originated in Guatemala. Regarded as a “gift from the Gods,” cacao was a fundamental element of the Maya civilization, both in its society and its cosmovision.
Guatemala's most exquisite chocolate comes from cacao trees grown in Lachuá, located in north-central Guatemala. Lachuá cacao—intercropped with madrecacao, timber, and fruit trees—has hints of mocha, strawberry, and lemon curd.
Guatemala is forest land, far more hospitable to trees than almost any other vegetation. The deep roots from cacao trees protect against erosion, preserving the land naturally during hurricanes and violent rains common to Guatemala, while at the same time capturing enormous amounts carbon from the atmosphere.
CocoMiel established a profit-sharing model to create an opportunity for Guatemalan cacao producers to enter the US marketplace and earn their fair share of the profits their chocolate earns in the States.
About Lachuá
The “Eco-region Lachuá” around Lake Lachuá is home to 143 Q’eqchi’ Maya families, many of whom live off-grid and rely on the production of cacao, honey, cardamom, corn and other crops for their livelihoods. The cacao farmers are organized into two certified organic community associations, ASODIRP and K’ATB’ALPOM, each with its own fermentation and drying operation. Lachuá communities have planted over 245 hectares of new cacao since 2014.
The CocoMiel Promise
CocoMiel purchases the cacao directly from local producers at a price 186% greater than the fair trade price. In addition, once sold in the US, CocoMiel shares half of its gross profits with the original producers.
Processed in a facility that also processes milk, tree nuts, peanuts, wheat, eggs, and soy.
