Origine Guatemala 76%

VARIETY: local acriollado and trinitario

HARVEST: january – may

FERMENTATION: 7 days, horizontal wooden boxes

DRYING: sun dried until moisture level is below 7%

PACKING: 50 kg jute bags

CERTIFICATION: in process

FLAVOUR IDENTITY: tropical fruits, citric, cacoa

In the north central part of guatemala is laguna lachuá national park. The water has a high content of calcium, making the lake rather smelly. This explains the name: lachuá is derived from the q’eqchi words for ‘the putrid water’. Visitors take the smell for granted, because of the breath taking scenery and the surrounding pristine tropical rainforest. In this beautiful environment indigenous q’eqchi families have been cultivating cacao since time immemorial. Finca ana maria, the cacao farm of the ac family, covers an area of 22 ha, bordering the rio negro. On 6 ha the family planted cacao trees from local genetics, intercropped with shade trees, timber trees and other crops. The remaining land is protected forest. Since the start of finca ana maria, the ac family consistently explored different cacao genetics and invested in fine-tuning of post-harvesting protocols. The resulting cacao is exceptional. at silva we believe that finca ana maria cacao has the potential to turn chocolate makers into award-winners.