— Maya Mountain Cacao, simply working its magic!
This fine and well known Belizean cacao is the solid ground of Herbal Cacao’s range as it was the first origin they presented when launching their brand, which remains the basis for most of their blends today.
Maya Mountain is a staple amongst fine cacao and this is due to top notch cultural, harvest and post-harvest processes. It’s always a pleasure to come back to this cacao, especially as we’re gifted with a comparison point from a profile we compiled from a 2021 harvest.
Yet, every step of the transformation process will impact the end result so we’ll keep in mind to consider this cacao as a new comer and share about its own singularities.
Spoiler alert: this is one of the greatest cacaos we’ve been given to experience!
Discover its terroir below, and go through our tasting notes and effects feedback to learn more about this beautiful cacao!
"After being delighted by our tasting, it took Romane and I a few minutes to realize we were left floating right after our last sip. [...] What happened up there was enjoyable, dense yet not messy."
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Terroir
ORIGIN COUNTRY
BELIZE
REGION
TOLEDO & SOUTH STANN CREEK – SOUTHERN BELIZE
POST-HARVEST HANDLER
MAYA MOUNTAIN CACAO
HARVEST YEAR
2023
BEANS VARIETY
[DNA-ANALYZED] – Amelonado + Upper Amazon Forastero (80%), Nacional + Criollo (20%)
STORY & INFORMATION
Belize carries a rich history of cacao cultivation. Home to several indigenous groups holding cacao traditions, ancient knowledge about its cultivation and care was passed on and preserved to this day. Such heritage plays a major role in the resulting synergy that is felt in the end product.
The small farms (from 1 to 5 acres) are located in Toledo and South Stann Creek districts in Southern Belize. Three quarters of the farmers involved in the production of those beans are indigenous Q’eqchi’ and Mopan Maya families who have been producing cacao for generations. They combine cacao with other crops such as hardwood and fruit trees (banana, coconut and mango).
Right after the harvest, beans are handled and prepared by Maya Mountain Cacao, a team solely composed of Belizean Mayas.
MMC plays two important roles during the beans’ journey.
First, they buy and gather what is called « wet cacao » from 420 organic small family farms
Wet cacao means that beans are bought fresh – still wrapped in their flesh – and periodically, following harvesting schedules.
It allows MMC to handle the intricate steps of fermentation and drying at their own centralized facility. These fundamental steps require a level of expertise in order to find the right balance to avoid defective notes and put out the best flavor a bean can carry.
Secondly, they sort beans by hand, pack and export them to fine chocolate and cacao makers such as Herbal Cacao, so that the latter can handle the end of the process.
From a farmer’s point of view, this model allows to let go of complex steps of beans processing that require time, material and skills. Plus, it gives added-value to their crops as they spend less time handling beans and can focus only on the care and harvest.
From MMC’s point of view, it allows for quantity (fermenting is better performed when cacao comes in big batches), control and consistency in delivering fine quality beans.
Herbal Cacao then takes up the making process. Beans are being exported and delivered to a social working place located in the Netherlands. “A place designed for people who fall short of society’s working norms through a physical or mental disability” as Sharon puts it.
Here the beans are crushed into nibs, then put in the stone grinder to be turned into cacao paste.
Roasting isn’t performed on this specific cacao, head for our interview if you’d like to know more about Sharon’s choice.
Details
IN HANDS
COLOR – Dark Brown
SMELL – Sweet pickles, mango, rosemary
SHAPE – Block or Disc
IN CUPS
COLOR – Light Brown
SMELL – Brownie, toasted hazelnuts, lavender, paprika
FOAM – Beige
Tasting notes
Aromas:
Tangy first, fruity then, ranging bewtween sweet orange, physalis, and sweet tomato. Develops into a full-bodied profile, going through notes of almond paste, toasted cereals, sweet black tea and sesame.
Remarks:
This cacao had us blown away by its harmony!
Regarding its overall profile, the first notes being slightly tangy, almost fruity, slowly evolve into a full-bodied cacao, revealing an impressing range of aromas on the way. A complex profile that we would summarize in one word: balanced.
The beans are finely ground which result in an enjoyable texture and density with almost no residue.
We detected neither bitterness nor off-notes and its tannins were well enough balanced so there was almost no dryness left in the aftertaste.
An overall round feeling that leaves us with such a pure impression, even after multiple tastings.
Effects experienced
→ Intense | Slowing down | Focus
What an experience this was.
After being delighted by our tasting, it took Romane and I a few minutes to realize we were left floating right after our last sip and were both drifting in the flow of our own thoughts and imagination.
We both experienced a subtle high which was translated by a mind/body dissociation.
The contrast was intense. Our bodies were left completely relaxed, needing only a tiny part of our attention as we sat in our minds, steady.
What happened up there was enjoyable, dense yet not messy.
We shared the sentiment of being mentally active while comfortably wrapped in our own bubble, our focus getting clearer, creating a positive tunnel vision impression.
At some point it felt obvious for the both of us that this effect would perfectly match with uplifting music. We could then feel a wave-like movement in our bodies.
All in all a really enjoyable slowness, granting clarity as well as sharpened senses and perceptions.
We would envision ourselves using this cacao in a music festival, with close friends at a house party, as a way to tune a group’s frequency.
We hope you enjoyed this content! If you’d like to try Natural Belize, feel free to use our 10% discount code: CACAOINSIGHTS, available on your first order.
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