After a slower-than-usual start, the 2025 cacao harvest at Finca Chocolat is now moving full steam ahead—and it’s a beautiful sight.
While we’ve come to know the rhythms of harvest season well, there’s always a sense of excitement and satisfaction when the fermentation boxes are full and the drying houses are bustling with activity. These are the moments that remind us why we do what we do.
Each pod harvested represents years of planning, planting, and care. And now, that effort is culminating in the production of high-quality cacao beans that will soon begin their journey beyond Belize.
This harvest will form part of a shipment destined for the U.S. later this year, where our beans will be transformed into craft chocolate by a range of talented makers. From bean to bar, it’s a rewarding process—and we’re proud that Finca Chocolat cacao continues to make its way into the hands of chocolate lovers around the world.
Stay tuned for more updates from the farm as the season continues—we’ll be sharing the journey from harvest through export every step of the way.