Guatemala has a rich cacao history dating back to the ancient Maya civilization.
Fine Flavor Cacao...
...makes up only 8-12% of global production, but 100% of Kampura's.
Guatemala has a rich cacao history dating back to the Olmec & Maya civilizations. The ancient Maya used cacao as a currency and sacred drink. Even the word cacao derives from an indigenous word, “Ka’kawa.”
Unfortunately, the history behind cacao production in our country has been greatly diminished. Guatemala is a net importer of cacao.
Kampura, along with many others, is elevating Guatemalan cacao's visibility on the world stage. We demonstrate how these lands, one of the first cradles of cacao, can be healed while creating meaningful jobs and heirloom-designated cacao.
There are over one hundred cacao varieties that we steward at Kampura
Here along Caqui Creek, we continuously look for the best Theobroma cacao individuals among our trees. We can proudly say that Kampura is the only farm in Guatemala to have all of the SGU clones, which is a collection of native Guatemalan clones collected by local agronomists in the 1960’s.
An ecosystem designed for cacao
Our unique farming system creates the best natural environment for cacao and other native species to thrive together. Our 800 hectares (2000 acres) are an agroforestry marvel built on love and respect for Mother Nature. Within it, we preserve two wood species that are in danger of becoming extinct: Genuine Mahogany and Honduran Rosewood.
Consistently awarded by Cacao of Excellence, Kampura is one of the best cacao beans in the world, and holds a rare heirloom cacao designation (HCP #17).
We have our own quality laboratory onsite to check that every batch of cacao meets our quality standards. Our beans are carefully sorted to make sure you receive only the best of the lot. The mix of our varieties will give your chocolates a unique, tropical flavor profile.
Taste What the Forest Grows
The most flavorful cacao starts with the healthiest land. Discover what regeneration tastes like.
