Maya Mountain dark chocolate · 76% bean-to-bar

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Sachet MOOJO Maya Mountain 60 g, chocolat noir 76 %

Close-up of a MOOJO dark chocolate bar on a bed of beans · Belize Maya Mountain

Voices of Cacao Get my access · opens 26.10 (opens in a new tab)

Tasting notes

Caramelised / Honey · Fruity

Texture

Rich & enveloping

Cultivar

Amelonado · Forastero

Recommended dose

20–40 g

Making a drink

For a pure cacao drink, allow 20–30 g per cup, or 30–40 g for a denser texture. With a chocolate bar, adjust the amount to your taste: it already contains sugar.
Grate or break up the cacao or chocolate.
Heat the water, or a plant-based drink, without bringing it to the boil: 60 to 65 °C at most.
Pour over the pieces, let them melt, then beat with a whisk or a molinillo until you get an even foam.

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Sold out

€9,00

Size: 1 bar

1 bar 2 bars 3 bars

Shipped Monday and Thursday
Stone ground

Ingrédients & valeurs nutritionnelles

Cocoa mass, cane sugar, cocoa butter. Cocoa solids: 76% minimum.

Valeurs moyennes pour 100 g
Énergie	2440 kJ / 589 kcal
Matières grasses	45,8 g
dont acides gras saturés	27,8 g
Glucides	40,2 g
dont sucres	17,1 g
Fibres alimentaires	11,7 g
Protéines	9,9 g
Sel	< 0,013 g

May contain traces of nuts. Made in a workshop that also handles other nuts.

The terroir

Toledo District, in southern Belize, between 30 and 300 m. Q'eqchi' and Mopan Maya families grow Amelonado and Forastero here in agroforestry systems; the cacao then dries in the sun.

Country Belize

Harvest August to January (secondary harvest November to December)

Altitude 30–300 m

Fermentation 6–7 days, centralised fermentation

Drying Solar drying in three stages

Roasting Lightly roasted

Belize · Maya Mountain · Dark chocolate

Toledo · Maya Mountain

Maya Mountain

Le cacao de Toledo a 1 200 ans.

Territory

Toledo's cacao is 1,200 years old

At Lubaantun, between 730 and 890, a town was built of black slate slabs laid without mortar, each course overhanging the one below. Ceramic and stone pod effigies were found there: it was a centre of cacao production. The village of San Pedro Columbia is three kilometres away.

At Nim Li Punit, fifty kilometres further up, an eighteen-centimetre jade plaque bore the glyph ik', the wind and the breath. It served rituals of calling the wind and the rain. First use in 672, deposited in a tomb around 800.

Nos fèves sont sourcées par Uncommon Cacao.

Community

Two flights, a trial, a vote

Q'eqchi' families arrive in Toledo from the 1870s onwards, fleeing servitude on the plantations of the Verapaz. Mopan families join them from the Petén in 1886, driven out by taxation and forced labour.

In 2015, the Caribbean Court of Justice recognises the protection of Maya customary land tenure. In November 2025, the producers of Maya Mountain Cacao vote to take over the organisation as a cooperative and elect their committee.

Post-harvest

Paid the same day, fermented at the centre

Maya Mountain Cacao was the first organisation in Belize to ferment and dry centrally. Each batch of fresh beans is weighed and recorded, and the producer is paid for it on the day of harvest. It was Gabriel Pop, co-founder, who insisted on buying the fresh bean: here, that is what changed the trade.

At the centre, the beans ferment for six to seven days in boxes. Then comes the sun, in three stages: on slatted beds under a roof, on a patio, and in solar dryers.

Paid the same day, fermented at the centre

Agroforestry

One hectare, and the massif above

Here, the plots are about one hectare. Cacao shares the soil with banana, mango, avocado and coconut trees, and with timber species. The varieties are Amelonado-dominant hybrids and other Forastero hybrids from the upper Amazon; a few old criollos survive in reserves and on private plots.

Above, the massif begins. The Bladen Nature Reserve, closed to tourism, covers limestone hills pitted with sheer-sided sinkholes. The plots stay at the foot of these heights.

Crossing

Travelled by wind, it is written on it

The beans leave Toledo in jute sacks and cross the Atlantic aboard Timbercoast's Avontuur, all the way to Hamburg.

In the hold, the Belizean cacao sits alongside sacks of coffee. On the sailcloth, the words cargo under sail. On the sacks, a sailing ship and a stamp: travelled by wind.

Sacs de cacao dans la cale, Maya Mountain