Our rare white cacao is unlike conventional cacao because of its exceptionally pure and carefully preserved genetics. Only a very small number of cacao producers in the world are believed to have access to this rare genetic lineage.

At Finca Ana María in Guatemala, this remarkable cacao has been carefully selected, protected, and propagated through generations, with a particular focus on preserving Criollo cacao and varieties with Criollo ancestry. The farm combines genetic selection, thoughtful agronomic practices, and the conservation of the natural ecosystems surrounding its cacao-growing areas to protect these distinctive genetics and develop their full quality potential.

Among the finca’s most exceptional selections is Tuulux, a cacao distinguished by its 100% naturally white beans. Unlike conventional cacao beans, which typically have purple or brown interiors, Tuulux’s white seeds are one of the most visible expressions of its unique genetics and heritage.

Its sensory profile is equally distinctive: delicate and creamy, with low perceived bitterness and notes of pecan, sesame, cashew, toffee, dried fruit, and a fresh green apple finish. With medium roasting, additional floral and spiced notes can emerge, giving chocolate makers greater depth and complexity to explore.

Post-harvest processing is an essential part of this work. Finca Ana María has developed specific fermentation and drying protocols designed to preserve and clearly express the sensory characteristics of each genetic selection.

Through this careful work, Cacao Senses and Finca Ana María are helping preserve an extraordinary Guatemalan cacao legacy, maintaining a living connection to the ancestral cacao traditions of the Maya while protecting these rare genetics for future generations.