Byron is one of the guardians of the land from where the Guatemayan cacao is from. Byron has always been surrounded by cacao trees. His parents and grandparents were producing cacao themselves with neighbor farms, and slowly the farm formed a collective with five other landowners around.
This collective is based in Guatemala, in the region of Suchitepequez, Patulul, not far from Lake Atitlan. Their passion and dedication to the land are as strict as they decided to learn and improve their land work in order to produce organic cacao, and so fighting and going against the use of chemicals, in a country that has faced the highest rates of deforestation in the Americas due to industrial agriculture.
His mission is to treat the land well, and this really had the hook and spark in starting Pure.Cacao.Dream to collaborate directly with Byron, importing his organic cacao, spreading his love and supporting his work.
Here the men work on the land, while the women only work with the cacao seed, roasting and peeling them one by one, selecting fragrance and quality.
The cacao plantations from the Guatemayan cacao are all surrounded by trees of mango, mandarin, oranges, bananas, coffee and lemons.
Byron is the specialized man behind the fermentation process of cacao beans, he keeps the tradition of a long fermentation of 9 days, to get the most out of the flavor for a deep ecstatic cacao.
This is Estela, and she is behind the Maya Chontal Cacao.
She runs her own land, and her own business involving other women from her family, neighborhood, and community.
She is based in Mexico, in the region of Tabasco, Comalcalco and her land is where once the area was called Chontal, nowadays is called Tecolutilla.
Her core purpose is to rescue and keep alive their ancient Mexican culture and all their culinary traditions inherited by their ancestors. These women collective used to call themselves 'Mujeres del cacao' (Women of cacao), nowadays they decided to change the name to 'Embajadoras del cacao' (Ambassadors of cacao).
She is also trained in 'Techniques and Management of cocoa cultivation', and being the pioneer of the cooperative, she also participates in international cacao festivals and meetings happening in Mexico during the year. A milestone from 2022 is that her farm is now directly collaborating with the Rainforest Mexico, in order to sustain and meticulously look after their land and its fruits.
The Mayan Chontal cacao plantations are surrounded by trees of pepper, coconuts, tamarind and mango. Estela, in the process of cacao beans, keeps the tradition of her Abuelita (grandmother).
She keeps the beans 'Lavado', and not fermented. It means that the beans are washed from the white mucillago of the fruit and then sundried.
On this cacao, you will receive all the gentleness and caring of the women's collective actions.