Description
Maya Mountain Cacao was founded in 2010 and has helped put Belize on the craft chocolate map as a pioneer in the centralized fermentery social enterprise model. It is the first exporter in the country to manufacture high-quality, centrally-fermented cacao for the U.S. craft chocolate market. In the Toledo and South Stann Creek regions, MMC works with 350+ certified organic smallholder cacao farming families, the majority of which are indigenous Q’eqchi’ and Mopan Maya who have been growing cacao for generations. MMC was awarded an Heirloom Cacao Preservation (HCP) designation in 2014, and is committed to being a long-term, sustainable, and transparent company.
