Predominantly Trinitario with a minor share of Criollo — the hardiness of Forastero with the fine-flavour character of Criollo. The Maya communities of Toledo grow 95% of Belize's fine flavour cacao, and that heritage is in every lot we ferment.
Toledo, BelizeBoquete, Panama
Fine flavour cacao, grown and made at origin.
Mahogany Chocolate Ltd. is a vertically integrated producer in southern Belize — our own nurseries, our own farms, our own fermentation and drying, our own factory. From seed to finished bar, nothing leaves our hands.
507
Acres of Cacao Farmland
75,150
Cacao Trees
60 MT
Processing Capacity / Year
50,000
Seedling Nursery Capacity
What We Supply
Two product lines, one supply chain
Finished chocolate for retail shelves, and the cacao and semi-finished products that other makers build on — both from cacao we grow and trace ourselves.
Chocolate Products
Belize and Panama bar lines from 44% milk to 80% extra dark, white chocolate, Infusion Bars made in both countries, the Brukdown and Ay'Ombe milk bars, Cho Col'Ha drinking chocolate, and hand-finished bonbons.
Cacao & Ingredients
Fermented and dried beans, nibs, cocoa butter, cocoa powder, couverture and bulk chocolate — with microlots and full farm-level traceability available.
Vertically Integrated
Certified quality, seed to tree to bean to bar
Most fine-flavour chocolate changes hands four or five times between the farm and the wrapper. Ours doesn't change hands at all.
01
Proprietary cacao nursery
A 50,000-seedling nursery, hand-sown from "mother tree" seed selected off proven Belizean farms — for new plantings and for replacing aged trees.
Seed to Bean02
Seven farms, individually managed
75,150 cacao trees across 507 acres in Toledo, Belize and in Panama, under extension-officer supervision for environmental and social compliance.
03
Centralized fermentation & drying
Beans reach Crique Jute within six hours of harvest for a 6–7 day fermentation in three-tier wooden boxes, then passive solar drying to 6.5% moisture.
Central Processing04
Our own bean-to-bar factory
Hand sorting, small-batch roasting profiles per farm, winnowing, pressing, refining and conching, tempering to beta-V crystal, moulding and packing — in Punta Gorda.
Bean to BarThe Peini Blend
Trinitario grown on Maya ground
Photo — cacao pods on the tree, Peini farm
Our Commitment
100% child and slave labour free
Every bean is traceable to the farm that grew it, through a supply chain we own end to end — not one we outsource and hope for the best.
Now Appointing Partners
Bring Belizean cacao to your market
We supply distributors, retailers, chocolatiers and food manufacturers across Belize, Central America, the Caribbean and beyond. Tell us your market and volume, and our team will take it from there.