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CAHABÓN,
GUATEMALA
Pure Kakaw
PROFILE
Cahabón, named after the region where the farms cultivating this cacao are established, is the fourth addition to Pure Kakaw’s range, and their second Guatemalan cacao.
Distinct in taste, yet aligned in its effects compared to cacaos coming from surrounding areas, Cahabón invites a complementary expression of Guatemala’s heritage through the work of indigenous Mayan Q’eqchi’ farmers.
CACAO
PROFILES
Pure Kakaw
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TERROIR
Origin Country
Guatemala
Region
Cahabón, Alta Verapaz
Farms
Collective of Smallholder Farms
Harvest Year
2025
Beans Genetics ("variety")
Unknown (Mix of local trinitario acriollado)
Beans Genetics
Unknown
— Mix of local trinitario acriollado
MAKING PROCESS
MORPHOLOGY
SOLID
HUE – Dark brown
TEXTURE – Smooth
SCENT – Blond tobacco, hay, toasted hazelnut, rhubarb
FORM – Drops
BEVERAGE
HUE – Brown
TEXTURE – Homogeneous, fluid
SCENT – Dairy, butter toast
FOAM – Light brown
AROMATIC PROFILE
Vegetal
TASTING NOTES
TOP NOTES – Tobacco
HEART NOTES – Dried apricot, blackcurrant
BASE NOTES – Toasted cereal and slight tanginess
REMARKS
Cahabón opens with dry, vegetal notes reminiscent of tobacco and hay, with a subtle toasted edge. An initial bitterness sets the tone before softening into a warmer, toasted-cereal character at the heart of the cup.
As the drink develops, a hint of dried apricot appears, followed by a subtle but enjoyable note of blackcurrant, adding a discreet fruitiness that lifts the profile without shifting it away from its vegetal core.
Overall, Cahabón is light in body and driven more by acidity, toasted notes and restrained bitterness than by richness. A simple profile where the vegetal and cereal tones remain the steady thread from start to finish. A touch of sweet (like a drop of maple syrup) is a good addition to plainly reveal its fruityness.
EFFECT PROFILE
Exhilarating
OBSERVED STATES
UPLIFTING • POTENT • LASTING
REMARKS
Cahabón rises fast.
Within minutes, it delivers a distinct euphoric peak, sharp and immediate, the kind that sends a quick surge of energy through the body. The effect then moves upward, settling in the head with a light, noticeable dizziness—not disorienting, but unmistakably potent.
It shares the elevating signature we often find in Guatemalan cacaos: outward-facing, bright, and strongly activating. A pronounced heartbeat accompanies the first phase, giving the experience its exhilarating edge.
After roughly 25 minutes, the intensity evens out. The rush becomes more composed, yet the presence of the cacao is still clearly felt—stable and engaging.
It maintains enough momentum to keep you lifted without overwhelming, making it a powerful and sustainable energizer.
