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Tasting the Real Belize: Inside the Che’il Mayan Chocolate Factory with Julio Saqui
If you want to learn more about the real Belize and listen to local and expat stories of those living in Belize, you’re in the right place. Welcome to Belize Talk Radio, hosted by Belize and international real estate expert, Macarena Rose.
On this special broadcast, we are diving deep into everyone’s absolute happy place: chocolate.
We joined the world’s ultimate “Choconnoisseur,” Mr. Julio Saqui, for an exclusive, behind-the-scenes tour of the famous Che’il Mayan Chocolate Factory in southern Belize. From the intoxicating rich aromas greeting you at the door to the rhythmic whir of custom-modified machinery, Che’il is a masterclass in culinary preservation, sustainable farming, and pure Belizean ingenuity.
Meet Julio Saqui: The World’s “Choconnoisseur”
Step into the Che’il Mayan Chocolate Factory, and you are immediately enveloped in a scent so rich it feels like a warm embrace. Julio Saqui isn’t just a chocolate maker; he is a fierce guardian of Mayan heritage who lives and breathes cacao every single day.
“This is where I work every day. I get to see chocolate, eat chocolate every day,” Julio laughs.
His deep respect for the bean stems from his father, who taught him that corn and chocolate are sacred elements of Mayan life. It is this profound reverence that drives Julio to craft authentic products you simply cannot find anywhere else in the world.
From Bean to Bar: The Heartbeat of Traceability
The journey of Che’il chocolate begins right at the loading dock, where local Belizean farmers bring in their raw harvests. The factory tightly monitors its supply chain, currently stocking around 2,500 pounds of beans with a constant demand for more.
What sets Julio apart is his rigorous traceability system:
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Pallet Isolation: Every single batch of beans is stored separately on pallets marked with the specific farmer’s name and the acquisition date.
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Flavor Profile Management: Because every farmer has a distinct style of preparing and fermenting their beans, isolation allows Julio to troubleshoot issues. If a batch turns out too acidic or vinegary, he checks his log sheet, identifies the exact source, and visits the farmer to correct the process.
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Geographical Mapping: Julio tracks the subtle flavor nuances between beans grown closer to the Guatemalan border, the far south of Belize, or central Belize to map out where the absolute highest quality profiles originate.
The Magic of Mother Nature’s “Cocktail Beans”
When asked if he separates the three distinct varieties of cacao grown locally, Julio smiles and calls them his “cocktail beans.”
In nature, hand-pollination is incredibly challenging and inefficient. True cacao relies entirely on Mother Nature. Because cross-pollination happens naturally via local midges, Julio embraces the organic blend, growing everything together on the farm to yield a complex, deeply robust flavor profile that is nature’s gift to mankind.
Belizean Ingenuity: Re-Engineering the Chocolate Process
One of the most inspiring aspects of Che’il Mayan Chocolate Factory is how Julio overcame the massive economic hurdles facing local entrepreneurs. Importing specialized European food production machinery into Belize carries staggering customs duties and costs.
Instead of giving up, Julio used pure Belizean resourcefulness to modify and upcycle local machinery:
1. The Smoke-Infused Coffee Roaster
Julio takes a distinctively traditional approach to roasting. He stripped the electrical components out of a commercial coffee roaster, converting it to run on gas and real smoke. While electrical units allow you to walk away, Julio insists they lack soul. He compares it to cooking traditional Belizean rice and beans: it tastes fine on a standard stove, but nothing compares to the irreplaceable, authentic depth of a traditional outdoor fire hearth.
2. The Corn Mill Transformation
In a beautiful poetic twist, Julio modified traditional heavy-duty corn mills—historically used to process the Mayan staple of corn—to handle his sacred cacao:
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The Cracker: A corn mill tweaked to break down roasted beans, utilizing an attached vacuum system to pull away the lighter outer shells.
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The Grinder: Another modified mill fitted with specialized stone bars instead of metal plates, grinding the remaining cocoa nibs into a continuous, silky, 100% dark chocolate mass paste.
Inside the Production Room: Nothing Goes to Waste
Deep inside the heart of the factory, the raw chocolate paste spins smoothly. At this stage, it is completely pure—containing absolutely zero added sugar, water, or external oils. The liquid sheen comes entirely from the natural fat of the bean: cocoa butter.
To create his diverse product line, Julio utilizes a heavy-duty hydraulic piston press to separate the elements:
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Pure Cocoa Butter: The intense pressure squeezes out a rich, solid-at-room-temperature oil. This pure butter is used to make luxurious white chocolate (blended simply with milk powder and sugar) or used as a decadent cooking base. (Pro tip from the Choconnoisseur: try frying your morning scrambled eggs in cocoa butter for an mind-blowing breakfast experience!)
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Cocoa Powder: The solid dark cake left behind in the press is pulverized into premium, rich cocoa powder.
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Cocoa Tea: Even the discarded shells from the cracking process are saved, fermented, and packaged into aromatic herbal tea bags.
Signature Delectables & Personalized Souvenirs
Che’il is continuously expanding its creative boundaries. Beyond standard milk and dark bars, the factory produces highly sought-after signature creations:
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Peanut Chocolate Mass Paste: A secret signature blend of natural cocoa mass, roasted peanuts, cane sugar, and vanilla.
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Traditional Spiced Hot Chocolate: A rich drink infused with local chili. While most modern tourists request it with sugar, Julio notes that traditional Mayan hot chocolate was always served unsweetened and spicy.
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Baking Chips: High-grade milk, dark, and white chocolate chips crafted specifically for artisan bakers.
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Custom Wedding & Resort Favors: Che’il specializes in custom-molded mini chocolates. Couples can feature their names or wedding logos on personalized takeaway gifts. Julio is also partnering with luxury Belizean resorts to feature these bespoke chocolates as a turndown service amenity on guests’ beds.
Cultivating the Future
From his original, hand-welded 2009 prototype machine—which Julio keeps proudly on display as a testament to his roots—to fulfilling massive international shipments (like crafting 1,000 custom bars for the Belize Tourism Board’s showcase in Belgium), Julio Saqui remains grounded.
He takes things one step at a time, ensuring that the soul, flavor, and culture of the Maya are beautifully preserved in every bite.
When you purchase a bar from Che’il Mayan Chocolate Factory, you aren’t just buying candy—you are investing in local Belizean farmers, supporting sustainable agricultural innovation, and enjoying a taste of the real Belize.
Frequently Asked Questions:
Where is Che’il Mayan Chocolate Factory located?
Che’il Mayan Chocolate Factory is located in Southern Belize, serving as a cultural milestone for visitors exploring the rich Mayan heritage and cacao farms of the Toledo and Stann Creek districts.
Who owns Che’il Mayan Chocolate Factory?
The factory was founded and is operated by Mr. Julio Saqui, a local Mayan entrepreneur and chocolate expert recognized internationally as Belize’s premier “Choconnoisseur.”
What makes Mayan chocolate processing unique?
Mayan chocolate at Che’il focuses on traditional flavor extraction, utilizing custom stone-grinding techniques and wood-fueled/smoke roasting rather than automated commercial electricity. This labor-intensive process preserves the authentic, complex flavor profiles of the native cacao bean.
