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Taste the fruits of a tropical agroforest
Direct trade with the soils of Guatemala
Rooted in Tropical Forest. Ready for Your Cup.
One ingredient: 100% organic, heirloom cacao. Stone-ground and lightly roasted here in Guatemala. No sugar, soy, oils, or any type of lecithin. Forest-grown, origin-made ceremonial cacao you can drink daily.
Lab-tested annually for heavy metals. Shade-grown cacao trees are lovingly cared for by our majority-women cultivation team.
Why Choose Kampura?
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Flavor Worth Slowing Down For
Floral notes of gardenia open into citrus and red fruit, then honey, light toffee, and a toasted almond finish. Award-winning cacao, judged blind by experts.
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A Ritual to Share
Melt, whisk, and sip, alone in the morning or with friends around the table. Cacao has brought people together in Guatemala for centuries.
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Grown and Made at Origin
Cacao from a living forest. Fermented, lightly roasted, and stone-ground here in Guatemala. Nothing added or taken away.
Forest-Grown
Kampura is a sustainable, 800 hectare (2000 acres) biodiverse forest. Cacao and cardamom grow under canopy of madre de cacao and other trees. Rosewood, natural rubber, mahogany, and native species help regenerate soils.
Made Where It Grows
Fermented, roasted, and stone-ground in Guatemala. No middlemen, no overseas processing—just freshness, traceability, and local value.
Heirloom-Designated, Award-Winning
Kampura holds Heirloom Cacao Preservation designation #17 and won Bronze at the Cacao of Excellence awards in 2023 and 2025. Traceable from forest to finished block
Circles of Prosperity
We can only thrive alongside our team, community. Living-income jobs, free technical training, and career pathways with our neighboring Q’eqchi’ Maya communities.
Elevating the well-being of land, people and life
In 2011, a dream was born: a farm that restores nature, builds prosperity for rural communities, and grows exceptional cacao.
Since then, we’ve transformed 800 hectares (2,000 acres) of degraded pasture into a tropical agroforest.
More than 1.5 million plants and 750,000+ trees now grow there, and wildlife has returned. Taste that care in every cup of ceremonial cacao.
From Degraded Cattle Pasture to a Thriving Agroforest
What was open fields with scattered pine trees is now a living ecosystem: cacao and cardamom interplanted with native hardwoods like mahogany and endangered Honduran rosewood, supporting biodiversity, rebuilding soil, and capturing carbon.
Kampura grows food, protects wildlife, and restores land—one hectare at a time.
Regeneration Includes People
Circles of Prosperity
Kampura grows opportunities alongside Theobroma cacao. We provide living-income wages, benefits beyond legal requirements, free technical training, and cash bonuses. Our leadership team comes from the local community.
We invest in our employees’ career advancement with free on-the-job training. Kampura also collaborates with local leaders to enhance the long-term well-being of our regional ecosystems.
Our achievements
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Trees Planted
We've transformed cattle pasture into a living forest ecosystem. Kampura sequesters CO2 through rubber tree plantings.
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Plants Seeded
They fix nitrogen and prevent erosion of Kampura's soil, while providing us with Guatemala's most aromatic cardamom.
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Years in Agroforestry
Healing land, water systems, and community relationships since 2011.
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Full-Time Quality Jobs Created
Even more temporary, fair-wage employment opportunities during cardamom harvest.
Cacao Library
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Heirloom Cacao Starts at the Tasting Table
In 2023, Kampura became Heirloom Cacao Preservation designation #17, the first heirloom cacao ever named in Guatemala. Around two dozen cacaos worldwide carry the designation. Here's what it means, how it's earned, and what it tells you about the cacao...
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Cacao's Caffeine Comes Wrapped in Fat
Cacao has caffeine (but less than coffee) delivered in a fat matrix that slows absorption. Here's how it compares to coffee and tea, with the science behind the difference.
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Meet César Aguirre & the Experience Behind Every Cacao Collection
Behind every cacao collection at Kampura is a team of people whose experience, observation, and care help ensure quality from the moment a pod is picked. One of those people is César Aguirre, Kampura's Cacao Supervisor. César has worked at...
