Guatemala FEDECOVERA Cahabón Organic

Region and Country

Baja and Alta Verapaz, North of Guatemala

Story

Cacao is inherent to the history of the Mayan people in Mesoamerica. Ke’kchi and Mopan Mayan farmers traditionally grew cacao to prepare a spicy drink, combining it with vanilla, black pepper and ground corn to make a beverage called ‘Xocolatl’, which was primarily used in religious ceremonies.

Based in the city of Coban in Guatemala, the Federation of Cooperatives of Verapaz (FEDECOVERA, R.L) is an autonomous second level cooperative founded on February 23th, 1976. The cooperative is 100% owned and run by small scale producers of Mayan Q´eqchi ethnicity. organized in first level cooperatives and associations. FEDECOVERA represents 33,000 producing families organized in 42 cooperatives and more than 21 associations. These small holder farmers produce cardamom, coffee, tea, allspice, cocoa, turmeric, essential oils and sustainable timber.

In 2011, FEDEOVERA integrated the cocoa supply chain into their business model after five years of preparations: selecting genetics, assessing the plantations, training the farmers and organizing them. About 2000 small scale cocoa farmers started delivering their cocoa since then. The federation was able to recuperate genetic Criollo materials from Mayan regions and distribute these to their members. They also built post harvesting facilities where they process the wet cocoa mass which is collected from the members. The fresh cacao is bought always at the most competitive prices in the market.

Harvest

March – May (main harvest) – January – February (mid-crop)

Genetics

Guatemalan Acriollado

Post Harvesting Process

The beans are collected fresh in pulp and are centrally fermented in wooden boxes during 5-6 days. Solar drying is done for a period of 10 – 20 days.

Flavour

Rich notes of red fruit (ripe cherries, blackberries), chocolate and a subtle hint of cream and cardamom.