Guatemala

CV ACOPIO

Highly scalable sourcing from certified organic family farms across the remote mountainous jungle region of Alta Verapaz.

2022 Data - Product

Quality: Ultra Premium

Flavor: Chocolate ganache, passionfruit & black pepper

Fermentations Style: Box

Drying Style: Solar Dryers

Quality Practices: Temperature monitoring during fermentation, specific protocols for flavor & cut tests during fermentation

Hand Sorting: Yes

Certifications: Organic

2022 Data - Planet

Crops that are used for intercropping: Plantains, banana & chile

Environmental practices: Organic certification requires environmentally responsible practices

Organic hectares cultivated: 205

Average percent of shade of cacao farms: 35%

Distance of producer to facility (km): 12

Distance to port (km): 475

Ocean freight CO2kgs per MT (US): 49

Ocean Freight CO2kgs per MT (EU): 137

2022 Data - People

Community-focused initiatives: Training programs in partnership with MOCCA and Rikoloto

Trainings conducted: Farm productivity, ecological practices & cacao quality

Producers purchased from: 150

Female producers: 28

Producers under 35 y/o: 50

Organic producers: 150

Total # of producers trained:  293

Total # of female producers trained: 20

Total # of producers under 35y/o trained: 55

Full time employees: 2

Part time employees: 6

Part time female employees: 3

Average farm size (ha): 1.4

Average sales per producer (dry kg): 67

Average annual cacao revenue per producer: $194

The Cacao Verapaz post-harvest center, the “Acopio,” was built in 2022 in the municipality of Cahabón, Alta Verapaz.

The communities where our operation mainly intervenes are Santa Monica, Pinares, Sacta, Chaslaw, Santo Domingo, Santa María Rubeltzul, Seabas, among others and is known for being one of the largest cacao producers nationwide. We currently work with 309 producers who were certified organic under the European Ecological Standard and the USDA NOP Standard. Our collection center has a production capacity of 6 tons of fresh cocoa per week, carrying out the fermentation in San Juan wooden crates (typical of the region) and solar dryers with raised tables. The objective of this collection center is to cover areas and communities that have traditionally produced and marketed individually without efficient post-harvest handling (unfermented cocoa beans). Since these families are not part of local associations, the producers have historically sold washed or semi-fermented and dried cacao to intermediaries at local market prices.

TERROIR

The climatic conditions in the area are driven by a wide variation in altitude, ranging from 100 to 800 meters above sea level, and average annual rainfall of 2800 mm and average annual temperature of 32°. The genetics that predominate in the region are a combination of clones selected over 4 decades ago for large bean size, including UF-667, and have adapted over time to thrive in the unique conditions of the region. The harvest usually takes place from January to July of each year, although climate change has caused some variability and in some cases extension of the harvest period.

The Cacao Verapaz post-harvest center, the “Acopio,” was built in 2022 in the municipality of Cahabón, Alta Verapaz.

The communities where our operation mainly intervenes are Santa Monica, Pinares, Sacta, Chaslaw, Santo Domingo, Santa María Rubeltzul, Seabas, among others and is known for being one of the largest cacao producers nationwide. We currently work with 309 producers who were certified organic under the European Ecological Standard and the USDA NOP Standard. Our collection center has a production capacity of 6 tons of fresh cocoa per week, carrying out the fermentation in San Juan wooden crates (typical of the region) and solar dryers with raised tables. The objective of this collection center is to cover areas and communities that have traditionally produced and marketed individually without efficient post-harvest handling (unfermented cocoa beans). Since these families are not part of local associations, the producers have historically sold washed or semi-fermented and dried cacao to intermediaries at local market prices.

TERROIR

The climatic conditions in the area are driven by a wide variation in altitude, ranging from 100 to 800 meters above sea level, and average annual rainfall of 2800 mm and average annual temperature of 32°. The genetics that predominate in the region are a combination of clones selected over 4 decades ago for large bean size, including UF-667, and have adapted over time to thrive in the unique conditions of the region. The harvest usually takes place from January to July of each year, although climate change has caused some variability and in some cases extension of the harvest period.

Wholesale Orders

2022 CV Acopio Farmgate price

$2.89 USD

This is the actual price paid to the cacao producer for their product (typically on a per kg or per lb basis) when they sell it to the first buyer. 

Farmgate price is often paid for "wet" or fresh cacao, recently harvested and scooped out of cracked pods for sale. Wet cacao loses 60-70% of its weight during fermentation and drying, typically reaching 7-8% humidity before it is sold. 

Uncommon calculates farmgate price for each cacao supplier based on the specific weight loss conversion percentage provided to us by the supplier, and we report farmgate price on a per kg dried equivalent basis for all cacao beans we source.

Pictured are Esteban and Gerardo from the Cacao Verapaz team on a buying day.

2022 CV Acopio FOB price

$4.60 USD

This is the price paid by Uncommon to our partners for cacao transported and loaded onto a ship for export. 

Uncommon then covers all of the costs of shipping, freight charges, insurance, import, domestic logistics, warehouse ingestion, customs and duties.

Free on board (FOB) is an international shipping term that represents the seller's responsibility for bringing the cacao over the rails of the export ship.

2022 CV Acopio Average sales price

$8.25 USD

This is the weighted average price per kg for cacao sold to the premium & ultra premium chocolate makers who purchased it during this year from Uncommon Cacao.

Pictured to the left is Nikte from the Cacao Verapaz team evaluating cacao.

Notable Awards

2024 Cacao of Excellence Top 50

Lorenzo Cal of Cacao Verapaz

Flavor Profile

Passionfruit, Chocolate Ganache, & Black Pepper