Ethical Fashion Guatemala

Experience Authentic Mayan Chocolate & Cacao Ceremonies with Casa Flor Ixcaco

Nestled in the heart of San Juan La Laguna, Guatemala, Casa Flor Ixcaco is more than just a Mayan weaving cooperative—it is also home to a traditional chocolate factory, preserving the ancient art of cacao processing. Unlike the trendy cacao ceremonies led by expats who have commercialized the practice, Casa Flor Ixcaco remains committed to the true Mayan way of preparing cacao, offering travelers a rare and authentic experience.

The True Mayan Cacao Tradition

For the Maya, cacao is sacred—more than just a drink, it is a gift from the gods, used for rituals, celebrations, and spiritual connection. The process of preparing ceremonial cacao is deeply rooted in tradition, requiring patience, respect, and an understanding of the plant’s natural properties.

At Casa Flor Ixcaco’s Chocolate Factory, we honor this legacy by following the same ancestral methods that have been passed down for generations:

  • Hand-Harvested Cacao – Our cacao is sourced from indigenous farmers in Guatemala, ensuring sustainability and fair trade.
  • Fermented & Sun-Dried – Unlike mass-produced chocolate, our cacao is naturally cured in sweat boxes and sun-dried to develop its rich flavor.
  • Stone-Ground by Hand – Using the traditional metate (stone grinder), cacao beans are slowly ground into a smooth paste, preserving all their natural oils and nutrients.
  • No Additives, Just Pure Cacao – No refined sugar, no dairy—just the rich, deep flavor of pure Guatemalan cacao, prepared as it was centuries ago.

Traditional Chocolate Workshops in San Juan La Laguna

Visitors to Guatemala can experience the art of Mayan chocolate-making firsthand in our immersive workshops. Guided by local experts, you will:

  • Roast and grind cacao beans using ancient techniques
  • Learn about the spiritual significance of cacao in Mayan culture
  • Prepare and taste different types of traditional chocolate drinks
  • Understand the difference between real Mayan cacao and commercialized versions

Our workshops offer a hands-on, authentic experience, perfect for travelers seeking a deeper connection to Guatemala’s cultural heritage.

The Truth About “Modern” Cacao Ceremonies

In the last three years, cacao ceremonies have become a global trend, often marketed by expats who lack cultural knowledge and do not follow traditional Mayan preparation methods. Many of these commercialized events alter the true meaning of cacao rituals, focusing on profit rather than respect for indigenous traditions.

At Casa Flor Ixcaco, we believe in honoring the true spirit of cacao, providing a space where visitors can experience it as it was meant to be—a sacred drink that connects us to the earth, our ancestors, and our inner selves.

Support Authentic Mayan Culture

By visiting Casa Flor Ixcaco’s Chocolate Factory, you are directly supporting indigenous artisans and farmers, ensuring that Mayan traditions are preserved for future generations. Whether you join a chocolate workshop, purchase handmade cacao products, or simply enjoy a cup of pure Mayan cacao, you are participating in something real, meaningful, and deeply rooted in history.

Visit Us in San Juan La Laguna & Taste the Difference!

Location: San Juan La Laguna, Lake Atitlán, Guatemala
Workshops Available Daily (Reservations Recommended)

Come experience Mayan cacao the way it was meant to be!

Discover your inner artisan at one of our Hands-on Workshops & Classes.

Our Hands-on Workshops & Classes introduce you to the exciting world of Maya Chocolate Making, the art, culture, symbolism, tradition and history, through intensive and fun on-site workshops and classes led by local Tz’utujil Mayan artisans.

Our workshops and classes are perfect for the whole family.

The History of chocolate

Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground. It is made in the form of a liquid, paste, or a block, or used as a flavoring ingredient in other foods.

The majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs.

The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.

After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor.

The liquor also may be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugars.

The History of Cocoa beans

The cacao tree is native to the amazonic valleys. It was domesticated by the Olmecs and Mocayas (Mexico and Central America). More than 4,000 years ago, it was consumed by pre-Columbian cultures along the Yucatán, including the Mayans, and as far back as Olmeca civilization in spiritual ceremonies.

It also grows in the foothills of the Andes in the Amazon and Orinoco basins of South America, Colombia, and Venezuela. Wild cacao still grows there. Its range may have been larger in the past; evidence of its wild range may be obscured by the cultivation of the tree in these areas since long before the Spanish arrived.

New chemical analysis of residue extracted from pottery excavated at an archaeological site at Puerto Escondido, in Honduras, indicates that cocoa products were first consumed there sometime between 1500 and 1400 BC.

Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica.