Belize Peini Cacao Organic


Prices upon request

Product description

Peini Cacao Plantation has been operating in the south of Belize since 2016. Peini culitvates cacao on 3 farms spread across 60 hectares of land. Their operation also includes a centralized cacao processing facility, a cacao warehouse and a retail chocolate location for their brand Mahogany Chocolate. Through their sister company, Belize Cacao Traders – BCT – Peini Plantation reaches out to small holder farmers and collects wet mass from more than 200 local cacao producing families. They also teamed up with an association of local Maya cacao farmers, the Na’Lu’Um Cacao Institute, to facilitate resources to the farmers they work with to improve their yield and ultimately, their yearly incomes.

Net weight 49 kg
Weight N/A

Central America & The Caribbean




500gr Sample, 49kg Bags


Toledo District



Production Model


Fermentation Process

Centrally Fermented

Region and Country

Punta Gorda (Peini), Toledo District, Belize


When Spanish Conquistador Hernán Cortés travelled through the area currently known as Toledo, his accounts reveal this area was already long renowned for its cacao production and commerce. Archeological research discovered evidence proving that Belize was the earliest hub of cacao cultivation in Mesoamerica. Additionally, traces of cacao have been found on ancient drinking vessels dated as far back as 600 BCE. Nowadays,  90% of  farmers in South Belize are subsistence farmers. Their properties were granted to them by the government but the lack of resources makes agricultural production challenging. Additionally, they usually can't count on reliable, consistent channels to market or sell their beans. Peini Cacao Plantation produces its own cacao and processes wet mass from neighboring farmers.  Through their partnership with the Na’Lu’Um Cacao Institute, they have supplied thousands of free saplings to their partnering farmers. They provide addtional support through training and micro finance. Thanks to this initiative, around 204 cacao producing families now have a steady, reliable source for the farmers to sell their beans at a fair price, and to help them grow their farming operations, so that they can provide a better life for their families.


November to June


This cacao is a local Belizean Trinitario variety hybridized with local Criollo.

Post Harvesting Process

Post-harvesting takes place in a centralized facility. The beans are fermented in boxes made of Santa Maria wood for 7 days. Once the fermentation process is complete, beans are transported by wheel barrow to drying decks. Beans are left on the wooden drying tables and raked properly until it has reached a certain degree of appearance.


Strong body with a pleasant fresh citrus acidity. Notes of tropical soft fruits (banana, zapote and star fruit), raisins, peanuts and cashew notes.

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