Mama Amor Farms, a permaculture collective nestled in the Suchitepéquez Mountains, carefully nurtures a number of unique Criollo hybrids, brought to fruition and harvested by 15 incredible women who provide economic stability for their community. Through generations of alchemy, this cacao’s flavor has been crafted to be fruity, acidic, rich in fats, and offer caramel bittersweet aromas typical to fermented ceremonial grade cacao. The recent success of their delicious production allows them to develop their artisan workshop and produce an authentic quality of single-origin cacao.
This ancestral cacao is the product of ´´Tuqtuquilal´´, a regenerative center that uses reforestation to empower cacao. The collective is focusing on the exchange of information to develop sustainable living solutions for the benefit of the local Q’eqchi community and visitors alike. The center is a start-up “not for profit” that processes cacao, without the use of agrochemicals.
This cacao is grown in the mountain region of Alta Verapaz, close to the famous waterfalls of Semuc Champey, and at the mouth of the Lanquin River.
The collective's focus on breed selection allows them to distribute highly aromatic criollo hybrid beans that are carefully fermented, dried, selected, and processed without the use of electricity.
Springs Cacao was named in a moment of astonishment. We were standing there, in a valley covered with a lush variety of trees: coffee, zapotillos, bananas and so many others. It was an agroforestry dream which is embedded in the delicious curves of this mountain jungle, at 400 m facing the Pacific Coast. But there is more than one step to true astonishment. Springs Cacao magnifies a deep bitterness with coffee and banana accents. Its fat content surpasses most cacaos in the world due to the abundance of water in the village of “Las Victorias” where it grows. Springs is special due to its genomic lineage which was preserved from industrial hybridization.
How does food help our bodies heal?
This question has been asked for thousands of years by every culture on this planet, going through millions of revisions as the centuries progress. How does food open our hearts to each other? How does food mend the bonds between people, as well as the bonds we have with ourselves?
For us at Good for Chocolate, this answer starts in the dirt - literally. Organic soil, a nurturing environment with lots of rich nutrients and loving hands will make the best of anything, especially delicious cacao! Every part of the process is crafted with equity, from the sovereign hands tilling the soil to the accountability and representation of our leadership. Treating our plants with care reflects how we treat each other, and we believe that not a penny of our work should ever go into dangerous, damaging practices like child labor, indentured slavery, or extreme poverty.
Our cacao, sourced from the forests and Mountains of Guatemala, is entirely its own.
Our three farms
Information sharing is a key to reestablish the full nutrition, economic and environmental potential of cacao. Our Ecotours give you the opportunity to visit cacao farms to experience the origin of your cacao. You can also learn how to make healthy artisan chocolate from scratch joining one of our Workshops.
We believe in the power of equity. Our production models provide job opportunities to more people. We also help communities to improve access to nutrition, provide tools for environmental restoration, and develop skills rooted in local tradition.
Cacao for Social Justice
The history of Cacao in Mesoamerica has long predated the arrival of European colonizers with a rich tradition spiraling back 5,000 years. Native to South America, cacao has long served Central America and South America as a food crop, currency, and status symbol. Today, there are three primary varieties of cacao developed in the industry: criollo, trinitario, and forastero. Of the world’s supply of trees, Forastero comprises the greatest quantity of beans produced with 80-90% of the market. Criollo and Trinitario, considered less resistant to a number of diseases that afflict cacao trees, together comprise the remaining 10%, with Trinitario being a hybrid variety somewhere between Forastero and Criollo.
How do I store my cacao?
If you're planning to use your cacao up quickly (within 2 months) you can store it in your pantry! If you're planning to keep it longer than 2 months, feel free to store it in your fridge or freezer and defrost before using each time.
How do I prepare my cacao?
There are several ways to prepare cacao! Our favorite is in a drink! Use a knife to scrape the cacao block on a cutting board and you'll have shavings you can do so much with!
1. Use in a drink (See Recipes page)
2. Use in baking! (make sure you add a sweetener of your choice!)
3. Use as an addition to your coffee or any drink of your choice.
What Positions Are Open At GFC?
Currently we are not hiring, but check back for more details and updates soon!
How Can I Be Involved?
Spread the word on social media and get EXCITED about restoring the chocolate industry! @goodforchocolate