Belize Peini Organic
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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. In South Belize, 90% of its cacao farmers are subsistence farmers who were granted land by the government but who cannot afford to cultivate their land nor have reliable, consistent channels to market or sell their beans. Since 2016, Peini Plantation produces its own cacao on 96 acres of land and buys cacao from these farmers through its sister company Belize Cacao Trade. Together with Na’Lu’Um Cacao Institute, an association of local Maya cacao farmers, they have supplied thousands of free saplings to these farmers and support them with 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 followed by peanuts and cashew notes.
|Net weight||49 kg|
Central America & The Caribean
500gr Sample, 49kg Bags
Citrus, brown fruit, coffee, nutty, earthy