| Founded: | 1985 |
| Headquarters: | San Felipe, Toledo District, Belize |
| Style: | Old School |
| Characteristics: | Authentically Aboriginal; every plant comprising this chocolate — from the cacáo (some likely Criollo) to the sugarcane, vanilla & sometimes chili pepper — cultivated by Mopan & Q’eqchi’ Maya on Cyrila’s 5-acre orchard |
| Ferment: | dripping super sweet tropical punch |
| Roast: | light & long… the wonderment of cocoa-roasting on an electric skillet |
| Conche: | Conche? What conche? None |
| Impact: | Reviving heritage chocolate culture in an area deeply rich with historical lore — both social & botanical. Christened after the family matriarch in spirit with the Maya tradition of drawing power from ancestry worship & building upon the foundations of past generations (hence, the towering symbolism of deceased royalty entombed in the base of great Mayan pyramids). Belize’s premiere native barsmith in the modern craft era & Bud-to-Bud™ too (for cacáo flower-buds to your taste-buds… controlling the entire value chain from planting to producing, processing & packaging all in-house), to retrace chocolate’s lineage back to its roots at the source. |
Asochivite
Esmeraldas
by Goodnow Farms
