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Julio Saqui’s Chocolate Interview: The Story Behind Che’il Mayan Chocolate Factory in Belize
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.
In this special episode, Macarena and her co-host Ben sit down with a trusted close friend and a true living legend in the Stann Creek District: Mr. Julio Saqui, the founder of Che’il Mayan Chocolate. Often called the “Willy Wonka” or “Chocolate King” of Belize, Julio isn’t just a chocolate maker; he is a traditional Maya chocolatier dedicated to preserving cultural heritage, practicing sustainable farming, and showcasing the pure, organic power of the cacao bean to the world.
The Raw Beauty of Belizean Cacao: Tasting the Fresh Fruit
For many travelers, a chocolate bar is simply something wrapped in tin foil bought off a grocery store shelf. But to experience the real Belize, you have to start at the source: the cacao pod.
During the interview, Julio cracked open a fresh, vibrant cacao pod right in front of the hosts, revealing the seeds blanketed in a thick, white, fleshy layer.
“You can taste the pulp around the seed,” Julio explains. “Take one, put it in your mouth. The pulp has its own sugar, natural yeast, and acids necessary for fermentation. I even use it to make refreshing sorbets and artisanal cacao wine.”
For those visiting or living in Belize, tasting raw cacao pulp is an unforgettable sensory surprise. It tastes nothing like finished chocolate; instead, it offers a sweet, tangy, and tropical flavor profile reminiscent of lychee or mangosteen.
The Surprising Health Benefits of the Cacao Bean
When you chew the fresh bean beneath the pulp, you are consuming one of nature’s most potent superfoods. Julio notes that when he and his father went to work on their farm without food, eating just three fresh cacao pods would keep them energized and full for the entire day.
Pure, unprocessed cacao is loaded with:
- Antioxidants: High concentrations to combat cellular aging.
- Natural Antidepressants: Compounds like theobromine that actively boost mood and calm the nervous system.
- Essential Minerals: Packed with potassium, calcium, and magnesium.
As Macarena aptly puts it, “Chocolate is everybody’s happy place!”
“Chocolate is Patience”: The Authentic 21-Day Maya Process
One of the most profound takeaways from Julio Saqui’s interview is the shear discipline, manual labor, and time required to make a single bar of pure chocolate. At Che’il Mayan Chocolate, there are no industrial mega-machines—everything is carefully crafted by hand.
It takes a staggering 21 days from harvesting a pod to holding a finished chocolate bar. Here is how the magic happens:
- Fermentation (6 Days)
The raw bean does not inherently taste like chocolate. To develop that deeply complex flavor profile, the beans are placed inside wooden fermentation boxes for six days. During this time, the natural sugars and juices react, chemically shifting the flavor profile away from fruit and toward chocolate.
- Sun-Drying (7 Days)
On the seventh day, the fermented beans are spread out under direct sunlight in an enclosed area.
“When you open that door, you’re hit by the aroma of pure 100% dark chocolate,” Julio shares. “The sun is what awakens the flavor of chocolate. You cannot fast-forward the process. Chocolate is patience.”
- Roasting (The Final 30%)
The last 30% of the flavor is unlocked during the roasting phase. Roasting cooks the bean to perfection, priming it to be ground down into pure cacao nibs, artisanal bars, or organic cocoa powder.
The Commercial Dilemma vs. Pure Belizean Quality
Julio speaks candidly about the challenges local chocolatiers face on the Belizean market. Many consumers have been conditioned by highly processed, commercial mass-market chocolates.
Often, cacao grown natively in regions like Central America is exported internationally to places like Belgium, where it is heavily altered, combined with artificial milk fats, processed sugars, stabilizers, and coloring, before being shipped back to the Caribbean as a “luxury” import.
Why Fresh and Locally Made is Superior
Che’il Mayan Chocolate defies this corporate loop by producing pure, single-origin dark chocolate right where it is grown. Because it contains zero artificial preservatives or stabilizers, these pure chocolate bars are so delicate they cannot even be shipped long distances via standard mail—they will naturally lose temper if exposed to temperatures above 68 to 69 degrees Fahrenheit. While still completely healthy and delicious to eat, the natural separation of the sugar and cocoa butter creates a white velvet sheen on top, proving its absolute purity.
Innovative Sustainability: Winning Awards in Taipei, Taiwan
Rooted deeply in his Maya heritage, Julio was raised by his parents to respect nature and eliminate waste. At the Che’il facility, they practice a strict zero-waste philosophy, converting every single element of the cacao byproduct into value.
The World-Renowned Maya Cacao Tea
Their most prominent innovation is Cacao Tea, crafted from the thin outer husks of the fermented cocoa beans. Unlike imitators who simply bag raw shells—which can cause mold within days—Julio utilizes an authentic Maya method. He selects the shells, re-ferments them with natural flavors, sun-dries them, and grinds them down into premium loose tea and tea bags.
This incredible product has caught global attention:
- The Taipei Recognition: Last year, Che’il’s organic cacao tea was featured at a prestigious international tea-tasting exhibition in Taipei, Taiwan, returning home with an official certificate of high recognition.
- The Royal Stamp of Approval: During their official tour of Belize, Prince William and Kate Middleton visited Julio, sampled the famous cacao tea, and even tried their hand at crafting traditional Maya chocolate.
Experiencing Chocolate Tourism in Belize
Because retail distribution can be a challenge for small-scale local farmers, Julio created the Che’il Mayan Chocolate Making Experience.
This interactive tour allows travelers, expats, and students to step directly into the chocolate world. Visitors get to touch the pods, grind the roasted beans on a traditional stone metate just as the ancient Maya did, and pour their own custom chocolate bars.
Bringing Organic Belize Home
While pure chocolate bars can’t be shipped overseas due to the tropical climate, Che’il ships an array of non-perishable, highly stable organic goods internationally to the US and Canada, including:
- 100% Pure Cocoa Powder
- Instant Hot Chocolate Mix
- Organic Roasted Cacao Nibs (perfect for morning trail mixes and managing diabetes)
- Dried, Roasted Cacao Beans (a healthy alternative to snacking on peanuts)
- Award-Winning Organic Cacao Tea
Frequently Asked Questions (FAQ)
Where is Che’il Mayan Chocolate located?
Che’il Mayan Chocolate is located in the Stann Creek District of Belize, easily accessible to tourists visiting Placencia, Hopkins, or the Cockscomb Basin Wildlife Sanctuary.
What does “Che’il” mean?
“Che’il” translates directly to “Wild Mayan” in the indigenous Maya language, symbolizing the wild, natural, and organic state of the cacao fruit they harvest.
Can you eat raw cacao beans straight from the pod?
Yes! The pulp surrounding the bean is sweet and tropical, while the raw bean itself is fully edible and packed with health benefits, antioxidants, and minerals.
Why can’t pure Belizean chocolate bars be shipped internationally?
Pure artisan chocolate contains no chemical stabilizers or artificial preservatives. Because it is 100% natural, it will fall out of temper and melt at any temperature above 68 to 69 degrees Fahrenheit. However, other byproducts like cacao tea, nibs, and cocoa powder ship perfectly worldwide.
Final Thoughts from Belize Talk Radio
Meeting real people like Julio Saqui is what makes traveling or moving to Belize so magical. His unyielding passion, deep cultural pride, and joyful outlook on life are a testament to the true spirit of the country.
If you are planning a trip to Belize, make sure to step off the beaten path, support local farming communities, and experience an authentic Maya chocolate tour for yourself. It truly is a happy place!
To hear more incredible stories about living, vacationing, or investing in Caribbean paradise, stay tuned to Belize Talk Radio with your host, Macarena Rose.
