Maya Mountain Cacao

Founded in 2010, Maya Mountain Cacao (MMC) put Belize on the craft chocolate map as a pioneer in the centralised fermentery social enterprise model, and the first exporter in the country to produce high-quality, centrally-fermented cocoa for the craft chocolate market.

MMC works with 400+ certified organic smallholder cacao farming families based in the Toledo district of Belize.  Cocoa is collected (and paid for) every two weeks, and brought to the processing facility, built in 2016.

The plantations are managed using agroforestry techniques, including bananas, plantains, coconut palms, avocados, cashew trees, and coffee plants. 100% of the producers in the network practice sustainable organic farming. The system prohibits burning and the use of chemical products. The presence of fruit trees and other vegetation also helps create habitats for wildlife.

In 2019, Maya Mountain Cacao was awarded a Cocoa of Excellence Award, which placed it within the Top 20 cocoas globally.