Guatemala FEDECOVERA Cahabón Organic

Region and Country

Cahabón River Valley, Alta Verapaz, Guatemala

The Story

Cacao is part of the cultural and historical heritage of the Maya 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 Cobán 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. 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. They selected local Acriollado genetics from the region, assessed the plantations and provided training to the farmers who were willing to participate. Since then, about 200 small scale cocoa farmers produce around 115 tons of cacao annually. Their cacao is bought in pulp at the most competitive prices in the market. These farmers grow their cacao in an agroforestry scheme along with other crops. This allows them to have a more sustainable production and a more steady source of income.

FEDECOVERA is an inspiring example of the strength of a cooperative and how it can improve the livelihoods of its members and their communities. Local clinics, schools, access to low interest or no interest loans, improvement of local infrastructure, trainings and commercialization services are all organized by FEDECOVERA.

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

Traditionally this cacao presents rich notes of red fruit (ripe cherries, blackberries), chocolate and a subtle hint of cream and cardamom. We have an additional lot with fruity acidity and very prominent green vegetative, herbal/spicy and Brazil nut notes.