# Maya Mountain

PLANTATION

Type of cacao

Heirloom Cacao

Altitude

approx. 100 - 300 m

Harvest period

March - June

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PLANTATION

By centralizing the fermentation and drying processes, this southern Belizean social enterprise transforms raw harvest from hundreds of indigenous Maya smallholders into world-class, premium beans.

Their meticulous approach not only unlocks the specialty bean-to-bar market but also guarantees transparent, higher wages that foster both ecological preservation and community stability.

Location

Region

Toledo

Country

Belize

Altitude (MASL)

100 - 300 m

Details

Type of cacao

Amelonado, Amazon Forastero, 
Nacional, Ancient Maya Criollo

Fermentation method/duration

Wooden boxes / 6-7 days

Harvest period

March - June

Drying method & Duration

Sun-dried on raised tables in greenhouses / 5-7 days

Cooperative size (appx number of farmers)

~350+ smallholder farmers

Biodiversity (Intercropping)

Inga trees, banana, plantain, allspice, and native timber

AMBASSADOR

### The Jaguar (Panthera onca)

To the Mopan Maya, the jaguar is a sacred symbol of power, night, and spiritual protection, revered as the ultimate guardian of the forest and the underworld. Belize honors this cultural legacy at the Cockscomb Basin Wildlife Sanctuary, which was established as the world’s very first dedicated jaguar preserve to safeguard the species and its habitat.

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Cacao Coorperative

Name

Maya Mountain

Location

13.5 Miles San Antonio Road, 
Toledo Dsitrict, Punta Gorda, Belize

View on Google Maps

Contact

Phone: +501 630-9206

Website

Uncommoncacao.com

Instagram

@mayamountain

Importer

Name

Silva Cacao

Contact

Italiëlei 181, 2000 Antwerp, Belgium
Phone: +32 (0)3 205 97 96
info@silva-cacao.com

Website

Silva-cacao.com

Instagram

@silva_cacao

PRODUCTS

### From Maya Mountain - Belize

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