Dolphins guided us along part of the journey to the island, and as we got further from the coast I realized just how far out we were going as we lost all sight of land. For six days we cooked all of our own meals, living without electricity or internet. We synced with the natural rhythms of the sun, drank fresh coconut water from coconuts that I harvested by climbing the trees on the island, and took time to vision and reflect. It was a rare opportunity to reset, commune with cacao, and get crystal clear about what we want to create next.
Our last stop in Belize was a visit with Minni and the team at Maya Mountain Cacao. MMC, founded in 2010, put Belize on the craft chocolate map as the first exporter in the country to produce high-quality, centrally-fermented, transparently sourced cacao. They have 400+ certified organic smallholder cacao farming families in their network, most of them indigenous Q’eqchi’ and Mopan Maya.