Description
Springs cacao is born of water. In the valley of Las Victorias, where underground springs move steadily beneath the soil, cacao trees drink deeply and grow rich with life. This abundance of water gives the cacao its distinctive depth—dark, bitter, layered with whispers of coffee and ripe banana—dense and nourishing, carrying an unusually high fat content that speaks to the land’s generosity.
These trees grow in ancient groves, held within a lush canopy of coffee, bananas, zapotillos, and wild companions. It is a living forest, not a plantation—an agroforestry dream shaped by time rather than design. Here, cacao has been protected from industrial interference, its genetic lineage kept intact, unaltered by modern fertilizers or force.
Tended through ancestral Mayan farming practices, Springs cacao remains organic, wild in spirit, and deeply rooted. It is cacao in its original remembering—pure, powerful, and guided by the waters that continue to rise from below.
