HCP Heirloom Cacao 7

Maya Mountain Cacao Ltd. Farmer Network: Villages of San Antonio, Santa Cruz, Santa Elena, and Pueblo Viejo, Belize

Provided by Daniel O’Doherty, Cacao Services Inc.

Designated 2015

Bursary Sponsor: Chocolate Maya

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.

Click here for email contact.

Learn About the HCP Nursery Projects

In 2018, Maya Mountain Cacao (MMC) was awarded an HCP grant funded by the Lesley Family Foundation.  Later that year, it was awarded a second grant by HCP to continue their preservation efforts funded by Penn State University.

The MMC Nursery Project was born out of a high demand for Belize’s unique, fine flavored bean paired with a desire to preserve heirloom cacao varieties for the future of specialty chocolate production.

The objective of this project is to identify at least 10 mother trees that are scientifically selected for desirable traits (production yield, disease resistance, etc.) certified heirloom and create a 1-acre clonal garden that will be the first heirloom certified gene bank in Belize for Belize-specific genetics. It is the long-term intention that these genetics would be dispersed in Belizean cacao farming communities to increase production of fine flavor beans.

To read the most recent program report, contact HCP Executive Director, Anne Zaczek at info@hcpcacao.org

Greg D’Alesandre is an executive of Dandelion Cacao, LLC which is an investor in Maya Mountain Cacao Ltd. and is also a member of the HCP Board of Directors. Due to the specialized sub-sector of the cacao industry that HCP is working to preserve, there may be times our board members are directly involved with our programs. Through the counsel of our lawyer HCP has put a policy in place to ensure there is no conflict of interest. 

Belizean chocolate made from Heirloom designated farms

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Animas Chocolate

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Bakery Nouveau

Balthazar

Belen Romero

Benchic Chocolate

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Bixby & Co

Black Sheep Chocolate

Blacklight Coffee

Boho Chocolate

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Cacao Man Studio

Cacao Vita

Casa Chokola

Castronovo

Cellar Door Chocolates

Chaleur B Chocolat

Chalyce Chocolate

Charm School Chocolate

Chamisa Chocolates

Chocolat Chapon

Chocolate Alchemy

Chocolate Museum & Chocolaterie

Chocolate Tree

Chocotenango

Choco del Sol

Chocolopolis

Christopher Elbow

Cleveland Chocolate Co.

The Cocoa Forge

Cocoa Manna Brewing

Cocoa Puro

Cocoa Road

Coconama

Craft Chocolate House

Cultura Craft Chocolate

Deep Dive Chocolate

DesBarres

Dick Taylor

Double Spiral

Dulcinea

Enna Chocolate

Eldora Chocolate

Firefly Chocolate

FreeSpir Chocolate

Frolic Chocolate

Glennmade

Gotham Chocolate

Graycliff Bahamas

Greg Goodfleish

Hasnaâ Chocolate

Hazel Hill

Healtholicious

Heritage Chocolate

Herufek

Hubert Masse Le Cacaotier

Hunted + Gathered

Hyggelig

Keto Chocolate

L’instant Cacao

Letterpress Chocolate

Live on Chocolate

Loon Chocolate

Lucocoa Chocolate

Lucy’s Coffee Shop

MAIF

Made with Ananda

Maribea Chocolate

Maverick Chocolate

Mayer Schokoladen

McGuire Chocolate

Mean Bean Chocolate

Mesjokke

Miann Patisserie

Monarch Chocolate

Mounir Corporation

Nabla Chocolate

Nib + Stone

Tasting Panel Notes

The International Tasting Panelists found the flavor of the liquor and the chocolate made from the Belize beans to be dramatic: well-balanced and smooth, yet surprisingly complex with all the flavor notes maintaining their distinctiveness but not overpowering each other.

USDA Genetic Profile for cacao beans from Belize cacao farm trees

Heirloom cacao genetics

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