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
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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