We believe in direct trade as it allows us to pay our farmers significantly more for raw wet cacao beans than current market and Fairtrade prices. Not only does this model allow us to have quality control over each stage of the processing but it also affords the farmers the opportunity to focus on optimizing their agriculture practices.
All our cacao is sourced directly from the farmers, fermented and dried, in small-batch, at our centralized depot and processing facility in San Antonio.
Processing the beans from the farms in small-batch allows us to uniquely develop the flavour of the beans as each batch is defined distinctly as a result of the micro-climate in which they are grown.
The dried cacao beans are then transported to our Belize City and Ambergris Caye facilities to become premium artisanal chocolate.
At Mahogany Chocolate we aim to transform the highly sought after local Belize “Kakaw” into a high quality gourmet product at affordable cost for both the local and export markets. The team behind Mahogany Chocolate has devised a socially sustainable and ecological program that is already adding value and creating employment throughout Belize.
Luis Armando Choco
Mahogany Chocolate is led by our Chocolate Maker Luis Armando Choco. He has 15 years of experience in all aspects of the cacao and chocolate making process from “soil to chocolate”. With his knowledge of the post harvest process, Luis hand crafts each batch to bring about the unique flavour profiles of the beans.
“From Soil to Chocolate”