As we reflect nearly two decades later, Ixcacao stands as a reminder that chocolate in Belize is more than a product. It is heritage, resilience, and a living connection to the land.
Touring Juan’s cacao farm in 2008
In May 2008, The San Pedro Sun Visitor Guide, now My Beautiful Belize, introduced readers to the ancient art of chocolate through the story of Juan Cho, a Maya cacao farmer in southern Belize. His plantation offered more than a tour. It revealed a way of life rooted in culture, sustainability, and deep respect for the land. Eighteen years later, that story continues, shaped by growth, resilience, and a deep commitment to tradition.
2008 – chocolate processing steps
Over the years, Juan has expanded his farm and refined his craft, though not without challenges. A devastating fire once destroyed part of his plantation, a loss that could have ended the journey. Instead, it became part of his story. With determination and faith, the Cho family rebuilt, continuing to cultivate cacao and welcome visitors from around the world.
Abelina, Henry & Juan
Today, that knowledge is strengthened by science. Juan’s son, Henry, trained in biology, refines fermentation and processing, while his daughter, studying biochemistry, contributes to flavor development and innovation.
The farm itself has grown into a thriving organic system. Beyond cacao, the Cho family cultivates ingredients such as vanilla, cinnamon, cardamom, coconut, citrus, sesame, peanuts, pumpkin, and cashew. These are used to create more than a dozen chocolate flavors, many of which are sourced entirely from the farm. Juan describes the experience of harvesting everything he needs as “heavenly.”
Sustainability remains central. The family practices a no-waste approach, raising animals that help recycle organic materials and producing soaps from cacao butter and natural fats. It reflects a balance between tradition and innovation, shaped by years of experience and knowledge-sharing.
The chocolate-making process has evolved significantly. What began with traditional stone grinding has developed into a small-scale operation producing up to 150 pounds every 36 to 48 hours. Despite this growth, the essence remains rooted in hands-on techniques and deep knowledge of cacao. Today, that knowledge is strengthened by science. Juan’s son, Henry, trained in biology, refines fermentation and processing, while his daughter, studying biochemistry, contributes to flavor development and innovation.
The visitor experience has also expanded. What was once a simple home visit is now an immersive cultural journey. A dedicated dining and educational space allows guests to take part in the chocolate-making process while enjoying traditional Maya cuisine prepared by Juan’s wife, Abelina, the “Chocolate Queen.” Meals are crafted from natural, farm-grown ingredients, offering an authentic taste of Belize.
Ixcacao remains a true family business. Juan and Abelina work alongside their children, blending generational knowledge with formal education. Despite its growth, the business remains proudly independent, Maya-owned and operated, built without outside investment. Visitors often discover it through word of mouth, drawn by its authenticity and personal connection.
Located in the Toledo District, near the village of San Felipe and not far from Punta Gorda Town, Ixcacao Chocolate welcomes visitors year-round. Tours include a guided walk through the cacao farm, hands-on chocolate making, and a traditional meal. To learn more or book a tour, visitors can find Ixcacao Chocolate on TripAdvisor, Facebook, Google or visit their website at ixcacaotours.com Advance booking is recommended.
