Lachua, Guatemala

Lachua cacao is made up of Q’eqchi’ Maya families many of who earn their living cultivating diverse crops such as plantain, mango, banana, cardamom, coffee, and cacao. The cacao varietals in the Alta Verapaz region include trinitario, amelonado, forastero, nacional, as well as United Fruit clones from Amelonado genotypes. Farmers here earn over 90% more than the Cote d’lvorie farmgate price making cacao from this region a desirable and sustainable crop. Bean Origin: Lachua, GuatemalaIngredients Used: 3 - Organic Cacao, Organic Sugar, Organic Cocoa ButterOrganic: YesVegan: YesRoast Profile: 16-28 minutesConche Time: Stone Ground / 4-7daysCocoa Content: 70% Cacao Variety: Trinitario, forastero, nacional, as well as United Fruit clones from Amelonado genotypesWeight: 3.0 ozAllergy Information: Processed in a factory that also processes nuts and dairyTasting Notes: Bright fruit notes, red berry, creamy, nutty