Planted among the lush limestone hills surrounding Laguna Lachuá, a pristine karstic lake in Cobán, Lachuá cacao has a complex personality shaped by its unique soils and surrounding rainforest. These local cacao trees have been selected for both performance and flavor. The result is bright citric acidity, bringing together tangy fresh berries with nostalgic notes of coffee, nuts, and chocolate. It’s approachable, lively, and a great introduction to heirloom and fine-flavor cacao.
The Q’eqchi’ Maya farmer communities of Lachuá have planted more than 245 hectares of new cacao since 2014. In addition to protecting the lake and strengthening local livelihoods, they are developing a biodiverse agroforestry system with other crops, including cardamom and chili peppers. The cacao is a blend of Iquitos Dominant, Trinitario, Amelonado, and Nacional varieties, and it is certified organic.
