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Jolomijix Cacao: A Legacy of Culture, Conservation, and Craftsmanship
In the misty highlands of eastern Guatemala, where jaguars roam and the resplendent quetzal soars, lies the Sierra de las Minas Biosphere Reserve—a breathtaking landscape home to one of the most ecologically and culturally rich cacao origins in the world. Here, in the heart of this UNESCO-protected cloud forest, the Q’eqchi’ Maya have been cultivating cacao for over 2,000 years, continuing a sacred tradition that we are honoured to be a part of.
A Cacao Tradition Rooted in Heritage
The Q’eqchi’ Maya people, one of the largest Indigenous groups in Guatemala, have a deep and spiritual connection to the land. For centuries, cacao has been at the centre of their rituals, celebrations, and daily life—offered in sacred ceremonies, used in traditional medicine, and enjoyed in nourishing drinks. Even today, cacao remains intertwined with life events like marriage and childbirth, symbolising fertility, water, and rebirth.
Cultivated with care by over 400 Q’eqchi’ farming families in 16 Indigenous communities, this cacao represents the resilience, skill, and pride of generations of Maya farmers.
Bridging Conservation and Sustainable Livelihoods
The Sierra de las Minas Biosphere Reserve is not just a cacao-growing region—it is a sanctuary for life. Spanning elevations from 10 to 3,010 metres, the reserve is home to 63 rivers, 885 species of birds, mammals, amphibians, and reptiles, and some of the world’s last untouched cloud forests. This precious ecosystem provides water, shelter, and sustenance to over 500,000 people—including the Q’eqchi’ communities whose livelihoods depend on sustainable farming.
However, these communities face extreme challenges, from food insecurity to climate-induced droughts and floods that threaten their crops. To combat this, the Q’eqchi’ farmers practice agroforestry, cultivating their cacao beneath fruit and shade trees to protect the biodiversity of the cloud forest, enrich the soil, and create a more resilient farming system. This regenerative method not only preserves the environment but ensures that each cacao tree continues to thrive for future generations.
Our Commitment to Ethical Sourcing & Empowering Farmers
Via our sourcing process with Cacao Latitudes who are in partnership Original Beans and The Tropical Forest Foundation, we are committed to supporting the Asociación Integral de Pequeños Productores Agroforestales de Sierra de las Minas (ASIPASM)—the collective of smallholder farmers who grow Jolomijix cacao.
Through this partnership, we:
✔ Support fair wages and premium pricing to ensure cacao farmers earn a sustainable income.
✔ Fund training programmes that empower farmers with organic certification, improved fermentation techniques, and post-harvest quality enhancement.
✔ Invest in agroforestry initiatives, planting fruit and timber trees alongside cacao to improve biodiversity and combat climate change.
✔ Preserve the Sierra de las Minas Biosphere Reserve, ensuring that this delicate ecosystem remains protected.
By choosing this cacao, you are not just tasting an extraordinary chocolate—you are helping protect an ancient way of life and the land that sustains it.
The Bean Profile: Nature’s Perfection
Every bean tells a story, and the Jolomijix cacao is one of true craftsmanship:
Genetics: Acriollado (high Criollo proportion)
Fermentation: 5-7 days in wooden boxes for optimal flavour development
Drying: Slow sun-drying on elevated trays under protective tunnels
Size: Uniform, flat beans (95-115g per 100 beans)
Hand-Sorted: Ensuring only the finest beans are selected
Harvest Season: September to May
Annual Harvest Volume: 6 metric tonnes
Certification: Organic
This cacao’s flavour profile is as complex as its origin—with delicate floral & nutty biscuit notes, a deep, rich chocolate character, and a smooth, lingering finish.
A Taste of Jolomijix: Our 72% Bar
Our 72% dark chocolate bar made with Jolomijix cacao, coconut sugar and a touch of cocoa butter is a true expression of this remarkable bean’s natural character. We opted for a short, medium-light roast to preserve the rich polyphenols and flavonoids, allowing the cacao’s inherent complexity to shine. This careful approach enhances the currant, floral, and plum notes that we find most captivating, at least in our opinion.
If you get the opportunity to try this wonderful chocolate, we encourage you to let a piece melt slowly on your tongue. Close your eyes, relax, and immerse yourself in the experience—there are no wrong answers to what you taste. Every palate is unique, and part of the beauty of single-origin chocolate is discovering your own flavour journey.
The list below may inspire you as you explore the tasting notes:
Fruity: Fresh berries, currants, dried figs, plum, citrus zest
Floral: Jasmine, lavender, rose, orange blossom
Nutty & Woody: Almond, walnut, chestnut, cedar, oak
Spiced & Earthy: Cinnamon, clove, nutmeg, black tea, tobacco, leather
Sweet & Creamy: Malt, caramel, honey, vanilla, buttery
Deep & Roasty: Espresso, toasted hazelnut, dark chocolate, smoky notes
Texture & Acidity: Crisp, bright, vibrant, tart, smooth, lingering
A Future Rooted in Tradition
Jolomijix cacao is more than just an ingredient—it is a symbol of resilience, tradition, and harmony with nature. With every bar crafted from this exceptional cacao, we honour the hands that cultivated it, the land that nurtured it, and the communities that sustain it.
When you taste Jolomijix, you’re not just experiencing chocolate—you’re stepping into a 2,000-year-old tradition, a conservation effort, and a future where cacao and community thrive together.
Experience the magic of Jolomijix. Taste the story, support the journey, and be part of something extraordinary.
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