HEIRLOOM CACAO PRESERVATION FUND
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    • Our Heirloom Farmers >
      • AFRICA >
        • Tujikomboe Farmers Group, Tanzania
        • Akesson's Bejofo Estate, Madagascar
      • CENTRAL AMERICA >
        • BFREE, Belize
        • Maya Mountain Cacao, Belize
        • Quantum Cacao, Costa Rica
        • Kampura Farms, Guatemala
        • Finca Flores de Miriam, GUATEMALA
        • Finca Nahuatancillo, GUATEMALA
        • Nicalizo, Nicaragua
        • Chuno, Nicaragua
      • NORTH AMERICA >
        • Hawaii Agriculture Research Center
      • SOUTH AMERICA >
        • Alto Beni, Bolivia
        • Tranquilidad Estate, Bolivia
        • Hacienda Limon, Ecuador
        • ASOANE, Ecuador
        • Piedra de Plata, Ecuador
        • APOVINCES, Ecuador
      • SOUTHEAST ASIA >
        • Pham Thanh Cong, VIETNAM
        • VO Thanh Phuoc, VIETNAM
        • Puentespina Farms, PHILIPPINES
        • Helen de Vista, PHILIPPINES
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  • Resources
    • HCP Protocols
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    • The Review
    • The Foundations of Flavor in Madagascar
    • Geological and Early Human Influences On Cacao Flavor
  • Contact
    • Subscribe
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  • About Us
    • About HCP
    • How HCP Works
    • What is Heirloom Cacao?
    • Leadership
    • Meet Our Partners
    • FAQs
  • Our Heirloom Farmers
    • Our Heirloom Farmers >
      • AFRICA >
        • Tujikomboe Farmers Group, Tanzania
        • Akesson's Bejofo Estate, Madagascar
      • CENTRAL AMERICA >
        • BFREE, Belize
        • Maya Mountain Cacao, Belize
        • Quantum Cacao, Costa Rica
        • Kampura Farms, Guatemala
        • Finca Flores de Miriam, GUATEMALA
        • Finca Nahuatancillo, GUATEMALA
        • Nicalizo, Nicaragua
        • Chuno, Nicaragua
      • NORTH AMERICA >
        • Hawaii Agriculture Research Center
      • SOUTH AMERICA >
        • Alto Beni, Bolivia
        • Tranquilidad Estate, Bolivia
        • Hacienda Limon, Ecuador
        • ASOANE, Ecuador
        • Piedra de Plata, Ecuador
        • APOVINCES, Ecuador
      • SOUTHEAST ASIA >
        • Pham Thanh Cong, VIETNAM
        • VO Thanh Phuoc, VIETNAM
        • Puentespina Farms, PHILIPPINES
        • Helen de Vista, PHILIPPINES
    • Buy Heirloom Beans
    • Apply to the HCP
  • HCP in Action
    • Excellence on the Ground >
      • MEXICO
      • GUATEMALA
      • PERU
      • COLOMBIA
      • MADAGASCAR
    • Action Blog
    • EVENTS
    • Annual Reports
  • Get Involved
    • Donate
    • Ed Seguine Bursary Sponsorship
    • Chocolate Saves the World
    • Buy Heirloom Chocolate
    • Use of the HCP Mark
  • Resources
    • HCP Protocols
    • HCP Technical Nursery Guide
    • HCP Technical Training Videos
    • The Review
    • The Foundations of Flavor in Madagascar
    • Geological and Early Human Influences On Cacao Flavor
  • Contact
    • Subscribe
    • Press
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Discover Heirloom Designated Cacao Farming in Belize


Maya Mountain Cacao (MMC) is a specialty cacao sourcing company that works across the Toledo, Stann Creek and Cayo districts of Belize. MMC purchases fresh cacao, ferments and dries the cacao, and exports to a variety of specialty chocolate makers in the U.S. and Europe.

In 2015, MMC farmers earned Heirloom Cacao Preservation (HCP) designation for a set of farms in the villages of San Antonio, Santa Elena, and Pueblo Viejo, in the Toledo District. The trees and farms in this designation were carefully selected and submitted by agronomist Dan O’Doherty of Cacao Services Inc.

Daniel O’Doherty moved to Hawaii in 2005 and began his work with cacao throughout the Hawaiian Islands. His work now extends internationally as a consultant to help better agricultural practices and post-harvest processing techniques, which is how he came to work closely with these Maya Mountain villages.

  • GENETIC PROFILE
  • PRODUCTION NOTES
  • TASTING PANEL NOTES
  • CONTACT
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USDA Genetic Profile for HCP #7 Cacao

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​Production Notes

The following roasting conditions were followed in preparing the liquor and chocolate samples for the tasting panel analysis:

120°C x 25 min
92 beans per 100g


​ISCQF Protocol for Roasting Cocoa Beans, time from -2°C from set point
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Buy Chocolate and Source Cacao from
​Maya Mountain Cacao

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