Agua Blanca: Resilient Cacao from Escuintla, Guatemala
Meet Agua Blanca, a young but visionary cacao farm redefining what’s possible in Guatemala’s cacao industry. Located in Siquinalá, Escuintla, this family-run farm is a model of agroforestry, flavor development, and climate resilience — and it’s already shaping the future of Chocolates Sero’s single-origin offerings.
💧 Year-Round Harvest Through Innovation
Unlike most cacao farms in Guatemala, which rely on seasonal rains, Agua Blanca has implemented an advanced irrigation system that enables monthly harvests year-round. This allows them to produce approximately 1 metric ton of cacao every month, breaking traditional yield limitations and increasing supply consistency.
🌿 Agroforestry with a Purpose
Agua Blanca’s commitment to sustainability is rooted in its agroforestry system, featuring productive trees like rubber, avocado, and mango. Most striking is the cacao grown within a naturally occurring Conacaste forest, where biodiversity thrives and cacao trees benefit from shade and rich soil.
Beyond environmental impact, the farm also provides employment opportunities for local women, contributing to both social equity and community growth.
🍫 Unique Flavor Notes from Escuintla’s Soil
Although Agua Blanca started cultivating cacao only a few years ago, they’ve already curated rare genetics that adapt beautifully to their land — producing cacao with expressive flavor profiles.
Typical tasting notes include:
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Black tea
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Toffee
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Molasses
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Jasmine
This nuanced profile brings a floral, caramelized elegance to Chocolates Sero’s chocolate creations.
🤝 A Growing Partnership
Since beginning our collaboration with Agua Blanca in 2024, we’ve witnessed an exciting evolution in their cacao. Each batch delivers deeper, more consistent flavor — and every chocolate bar we craft from their beans brings us one step closer to excellence.
Explore the chocolates made with this remarkable origin:
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Agua Blanca is more than a cacao origin; it’s a story of resilience, innovation, and dedication — a cornerstone of Guatemala’s new chocolate legacy.