Single-origin Heirloom cacao from Belize's Toledo District. Fruit-forward and full-bodied. Above-the-fold callout A single-origin 70% built on some of the most celebrated cacao in the world. BOHO sources from Maya Mountain Cacao in the Toledo District of southern Belize — a lot so distinctive it has been officially designated Heirloom by the Heirloom Cacao Preservation project, one of only a small handful of origins ever to earn that recognition. Just three organic ingredients, fruit-forward and smooth, and the kind of bar that convinces sceptics chocolate really does come from a fruit. Origin & Craftsmanship The cacao is gathered from Maya Mountain Cacao and a network of smallholder farms in Toledo, the southernmost and least developed part of Belize, most of them worked by Indigenous Q'eqchi' and Mopan Maya families who are paid well above the West African commodity price for their beans. It's this careful fermentation at origin — Maya Mountain was the first operation in Belize to buy and ferment wet beans centrally to protect quality — that gives the cacao its clarity. BOHO then handles it simply: organic beans, organic cane sugar and a little organic cocoa butter, made by hand in small batches with nothing else added. The restraint is the point; there's nowhere for the origin to hide. Flavor Profile Fruit-forward and full-bodied, exactly as BOHO describes it. Maya Mountain cacao is famous for its bright red-fruit character — think berry and a jammy, raisiny sweetness — laid over a smooth, fudgy, brownie-like body that keeps the 70% comforting rather than sharp. A clean, buttery finish rounds it off. Accessible enough for an everyday square, interesting enough for a tasting. Award & Recognition Independently recognised on the world stage: BOHO's Belize Maya Mountain 70% is an International Chocolate Awards medallist, and the underlying Maya Mountain cacao has itself collected dozens of awards internationally. It carries a Hello Chocolate ICA Score of 89.1 — among the strongest in our Belize selection. Tasting & Pairing Guide Let a square melt slowly so the berry brightness comes up before the fudgy depth settles in. It pairs naturally with a fruit-forward coffee or a glass of Port or a jammy red that echoes the berry note, and it's lovely alongside fresh raspberries or a soft, creamy cheese. An easy, generous bar to share — and a good gateway into what single-origin Belizean cacao can do. Summary The Belize Maya Mountain 70% is single-origin done properly: Heirloom-designated cacao from Indigenous Maya farmers in Toledo, fairly paid and centrally fermented, made by hand into a clean, fruit-forward, three-ingredient bar. Berry-bright, fudgy, and award-winning, with an ICA Score of 89.1 to anchor it. For anyone who wants to taste one of the world's great origins without ceremony.