The Toledo District of southern Belize is a smallholder cacao region farmed largely by Q'eqchi' and Mopan Maya communities, with centralised wet-bean buying and fermentation. The surrounding Maya Mountains hold relic Criollo landraces of interest to conservation.
Country
Belize
Region
Toledo District
Growing region
Americas
Coordinates
16.27°, -88.93° (approx.)
Elevation
30-300 m
Producer
multiple
Genetic groups
Criollo, admixture
Traditional class
Trinitario
Also known as
Maya Mountain Cacao, Toledo District
Bean notes
Wet beans aggregated from many Maya smallholder farms and fermented centrally. The Maya Mountains hold relic Belize Criollo landraces — characterised genetically in 77 accessions with 30 microsatellite markers — locally blended as 'Acriollado'; most cultivated populations are admixed.
Harvest season
main Aug-Jan
Fermentation
Centralised box fermentation in a linear box system, typically 6-7 days, managed for consistency across smallholders.
Drying
Sun-dried on raised platforms.
Flavour
bright fruit · raisin · nutty · balanced
Certifications
organic
Updated
2026-05-22
Sources
Cuatrecasas / Motamayor et al. 2008 (genetic clusters)
Loor Solorzano et al. 2012, 'The relic Criollo cacao in Belize — genetic diversity and relationship with Trinitario and other cacao clones': https://www.researchgate.net/publication/231929115_The_relic_Criollo_cacao_in_Belize_-_Genetic_diversity_and_relationship_with_Trinitario_and_other_cacao_clones_held_in_the_International_Cocoa_Genebank_Trinidad