ChocoMuseo

A broad, carved wooden sign hanging above the entrance marks the ChocoMuseo. Behind the thick walls of this colonial building, the air holds the heavy, toasted scent of cacao beans being processed by hand. The museum operates as a workshop where visitors strip husks from roasted beans using traditional grinding stones, just as Mayan communities did centuries ago. Local families manage the production here, keeping the connection between the Guatemalan volcanic soil and the finished chocolate bars available on their shelves.