Founded in 2010, Maya Mountain Cacao (MMC) is a social enterprise pioneering the creation of a fermentation center to export high-quality cocoa to craft chocolate makers. The beans are purchased fresh from 350 farmers in the Toledo and South Stann Creek regions. Many of these farmers are the Q'eqchi' and Mopan Maya people, who have cultivated cocoa for generations. The harvested beans are then fermented and dried by 100% local teams in a controlled and traceable manner.
Belize's cocoa beans offer consistent, rich flavor notes of honey, pineapple, and raisins. The versatility of the flavor profile allows for the production of satisfying, delicious, and high-cocoa chocolate (even 100%).
In 2019, Maya Mountain Cacao was awarded the Worldwide Excellent Cocoa Award.
