Cacao Embassy was founded in 2018 by three brothers — Quique, Pablo, and Julio — who combined their skills in pastry, farming, and post-harvest processing to help revive Guatemala’s cacao heritage, while crafting high-quality chocolate.
Guatemala has a millennia-old cocoa tradition dating back to the Mayan civilisation, where cocoa served as currency and was revered as the “drink of the gods.” But over the centuries, much knowledge of cultivation and processing was lost. Today, Guatemala, paradoxically, is a net importer of cocoa – despite its rich heritage.
Cacao Embassy set out to change that by creating chocolate that benefits farmers, communities, and the land. Through their SERO brand, the brothers work directly with smallholder farmers and fincas, paying fair prices and focusing on sustainable agroforestry. Cultivation is carried out in harmony with nature: In agroforestry systems, cocoa thrives under shade trees, promotes biodiversity, and uses land responsibly. For example, former pastureland is actively reforested – living proof of how regenerative agriculture can strengthen soil, forests, and communities simultaneously.
The result is award-winning chocolate made simply with cacao and cane sugar, allowing each origin to express its own unique flavor profile — fruity, nutty, floral, or earthy.