Cacao.
Where It Grows, How It’s Used, and What Travelers Should Know
Guatemala, once the heart of the ancient Mayan world, has a deep-rooted connection to cacao — the sacred seed that gives us chocolate. Revered by the Maya for thousands of years, cacao was more than food; it was currency, medicine, and the centerpiece of spiritual ceremonies.
But if you’re planning a trip to Guatemala, especially to Lake Atitlán, it’s important to know the truth about where cacao is actually grown and how it’s traditionally used. There’s a lot of misinformation out there, and much of it comes from one particular place.
Cacao
The Misinformation in San Marcos La Laguna
San Marcos La Laguna is a picturesque village on Lake Atitlán that draws spiritual seekers and backpackers from around the world. With its yoga retreats, sound healing circles, and plant medicine ceremonies, it markets itself as a center of conscious living. One of its biggest attractions? Cacao ceremonies.
Unfortunately, this is where things get murky. Many of the cacao ceremonies in San Marcos promote the idea that cacao is “locally grown” and used in “ancient Mayan traditions.” But here’s the truth:
- Cacao does not grow anywhere around Lake Atitlán.
The climate is too cool, and the elevation, often over 5,000 feet, is too high for cacao trees to survive. The cacao used in these ceremonies is imported from lowland regions like Alta Verapaz, Suchitepéquez, and Izabal. - Most cacao ceremonies in San Marcos are modern inventions.
While they may include elements of spirituality or intention setting, they are not true Mayan ceremonies. Often led by foreigners with little or no connection to the culture, these events frequently blend Western wellness trends with cherry-picked elements of indigenous practices. - Local Maya communities are often not involved, and sometimes feel exploited.
The cultural heritage of cacao is sacred. When it’s commercialized without context or respect, it becomes more about performance than authenticity.
If you plan to attend a cacao ceremony, ask questions. Where is the cacao from? Who grew it? Is the community involved? Ethical facilitators will be transparent and connected to the source.
Where Cacao Is Grown in Guatemala
To understand cacao in Guatemala, you need to go to the source — the warm, tropical lowlands where cacao trees thrive.
Alta Verapaz (especially around Lanquín and Cahabón): This region is home to Q’eqchi’ Maya farmers growing native cacao varieties in small agroforestry plots.
Suchitepéquez and Escuintla: In the Pacific lowlands, larger cooperatives work with trinitario and criollo cacao under rainforest canopy systems.
Izabal (Río Dulce, Livingston): The Caribbean lowlands are home to heirloom cacao strains and smallholder farmers.
Petén: Less cultivated but rich in wild-growing cacao, a direct connection to Guatemala’s ancient cacao heritage.
Traditional and Modern Uses of Cacao
In Maya households, cacao is still used today — usually as a bitter drink for celebrations or nourishment. It’s often mixed with hot water, corn masa, and spices like cinnamon or chili.
True ceremonial cacao is used during rituals and seasonal offerings by Maya communities. These practices are intimate, spiritual, and not for tourist performance.
In recent years, ethical Guatemalan chocolate makers have started working with cooperatives to create bean-to-bar chocolate for export. These small-batch products support indigenous farmers and preserve heirloom cacao varieties.
What to Bring Home from Guatemala
If you want to take home a meaningful cacao product:
- Look for blocks or paste made by indigenous cooperatives
- Choose bean-to-bar chocolate from ethical Guatemalan brands
- Avoid anonymous “ceremonial cacao” with no source info
- Ask if the product is grown by Maya communities and processed locally
Final Thoughts
Cacao is more than a superfood trend — it’s a living legacy of the Maya. While places like San Marcos offer attractive experiences, it’s important to look past the marketing and seek out the truth.
For a real cacao journey, visit the regions where it actually grows. Meet the people who cultivate it. Learn the traditional ways it’s prepared and used. The story of cacao in Guatemala is one of reverence, resilience, and deep cultural meaning — and it deserves to be honored.
