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Revival Cacao Mexico is Sense of Place. Sense of place refers to the meaningful connection between a product and its geographical and cultural origins. For Mexico, that product is cacao. Since the Mokayas—the first sedentary civilization in Mesoamerica—domesticated cacao around 2000 BC in what is now Chiapas, cacao has held sacred status with profound spiritual significance. It became a cornerstone for all subsequent Mesoamerican civilizations. With the arrival of Europeans, Mexico emerged as the world’s first global cacao origin. In just over a century, cacao, chocolate, and the stone metate—the primary processing tool before the industrial revolution—were introduced to Europe, colonial America, and Asia via the Philippines. The fusion of cacao and sugar led to the creation of modern chocolate, and the words “chocolate” and “cacao,” derived from indigenous Mexican terms, entered languages worldwide. Today, however, Mexican cacao faces a deep crisis, with production steadily declining and an increasing dependence on imports. We founded Revival Cacao to reverse this trend. We believe that not everything has been invented when it comes to cacao and chocolate, and that producing countries also have a voice. The past inspires us, while the present provides the technology and opportunities to shape the future. Embrace Tradition Through Modernity Reviving 4000 Years of Mexican Cacao History

Embrace Tradition Through Modernity Reviving 4000 Years of Mexican Cacao History AGROFORESTRY DIRECT TRADE HEIRLOOM HERITAGE VALORIZATION TRACEABILITY UPCYCLING Rediscovering Kakawa and Xocoatl words coined in Mexico by the Mesoamerican civilizations that have stewarded these lands since times inmemorial. Revival Cacao is determined to restore Mexican cacao to its former glory, using both ancient techniques of ceremonial cacao lavado and the most modern post-harvest processes for fermented specialty cacao sourced from the rainforests of Tabasco, Chiapas and Oaxaca. In addition to selling high-quality cacao beans, Revival also exports ceremonial cacao paste and chocolate couvertures and is exploring the processing of upcycled cacao pulp and husk products to keep as much added value as possible at origin. We work with local producers, expanding farm rehabilitation efforts, enhancing traditional agroforestry farming practices where cacao plays a major role, and ultimately restoring forest ecosystems across Southern Mexico, the ancient lands of the Mokaya, Olmec and Maya civilizations. Our products Fermented Cacao Discover our origins of fermented cacao for specialty chocolate. Cacao Lavado Unfermented "cacao lavado" is a quintessential Mexican tradition used for drinking chocolate recipes. Pataxte Cacao's lesser-known cousin, Theobroma Bicolor, also known as 'Pataxte', is the main ingredient of what real white chocolate ought to be. Ceremonial We pioneered a unique approach to ceremonial cacao drinks, grounded in both history and science, to offer a 100% minimally processed cacao paste. Couvertures All our cacaos are also processed into various products, such as ceremonial cacao drinks and couvertures. How to Buy Our Seven Pillars "All of our cacao is grown under an agroforestry system by smallholder farmers. Cacao thrives among various shade and fruit trees in food forests that serve as sanctuaries for flora and fauna . " AGROFORESTRY Join us on this incredible journey Video abspielen Video abspielen 04:00 Discovery Expedition Episode #5: The Search for White Jaguar The Lacandon rainforest is a nearly impenetrable mass of mountains and jungle on the border between Mexico and Guatemala. It’s resisted most efforts to tame it so far. The first settlers didn’t arrive until the 1970s, and they didn’t get far. It’s still full of wildlife, a couple of uncontacted indigenous groups, and other people who would prefer that you didn’t contact them, thank you very much. In other words, it’s WILD. And that’s why we headed for it, following hours of rutty roads through a dreamscape of jagged hills, small settlements, and a raging river the color of an ice pack. It was here, on the edge of the Montes Azules Biosphere Reserve, that the Mexican cacao experts Carlos Avendaño Arrazate and Alexander Mendoza López, from Mexico’s national institute for agriculture and forestry, came across some extremely unusual cacao trees during a collecting expedition in 2010. Read the full article at hcpcacao.org ! Video abspielen Video abspielen 07:01 Discovery Expedition Episode 4: Carmelo For this part of the discovery expedition, we've headed to La Chontalpa, one of Mexico’s most famous cacao regions. La Chontalpa is in Tabasco State, near the Caribbean coast, and it has a perfect climate for cacao. The people of La Chontalpa have been growing cacao for 3,000 years. Over that time, they’ve chosen some favorites,...mostly Criollo strains with white beans that are low in bitterness. They call these beans almendra blanca. In the 1940s, a man named Carlos Echeverria inherited an abandoned cacao farm in La Chontalpa. He named it Finca La Jolla. Carlos began experimenting with the trees, breeding them together to create the ultimate white-beaned variety. Eventually, he came up with a winner. It had an incredible rich, buttery flavor. He called it Carmelo. Read the full article! https://www.hcpcacao.org/hcp-in-action/episode-4-comalcan-carmelo Video abspielen Video abspielen 05:19 Discovery Expedition Episode 3: The Real White Chocolate Meet Dionisia and be enchanted by the ancient Chinontec language! The HCP traveled through the Chinontla region of Mexico discovering different varieties of pataxte or bicolor. Alejandro lets us in on the scoop on an exciting fermentation project in the region. Music — Sarandonga by Lolita Video abspielen Video abspielen 04:13 HCP Discovery Expedition Episode 2: FOAM The HCP Discovery Expedition continues to Oaxaca where we explore cacao through a different lens. Join us on this journey with photographer Shava Cueva to talk all things Mexican Beverages, listen to the success story and cacao memories of Flores Hera of Il Rito Chocolatería, all why discovering the enchanting, spiritual process of making a ceremonial cacao beverage with Carina Santiago of Tierra Antigua. Read more about the experience from the point of view of renowned Food Writer, Rowan Jacobsen, on our blog. Video abspielen Video abspielen 01:44:06 Interview with Alejandro from Revival Cacao Mexico In this interview we learn about why Alejandro started his business Revival Cacao Mexico (Euro-American Cacao Company) working with cacao growers in Tabasco and Soconusco and the work he's doing there. The conversation is peppered with lots of great information about the history, genetics, and culture of cacao and chocolate in Mexico today. To order cacao or lean more, visit www.revivalcacao.com If you enjoy learning about various chocolate makers and others in the industry, visit my website beantobarworld.com to watch more videos, learn for free at the learning centre, and download the Bean To Bar World App to connect with makers near you! 0:00 Introduction 0:25 How Alejandro got started 3:55 Alejandro starts his own chocolate making business in Mexico 5:19 Going from making chocolate to supporting the farmers 8:43 Mexico is a net importer of cacao 9:30 Cacao lavado and domestic drinking chocolate in Mexico 16:10 Romanticising traditions in Mexico 17:25 Criollo or "white" cacao from an evolutionary perspective 20:59 Criteria for choosing Mexican cacao 25:44 Varieties vs populations of varieties 26:37 Chocolate origin ideas 28:45 Varieties of cacao in Mexico today 29:35 Fermenting cacao with a mixture of genetics 33:37 Good quality cacao has to be co-op based or single estate 38:59 Selling price of Mexican cacao vs Mexican cacao 42:46 A boom of bean-to-bar craft chocolate making in Mexico 46:46 Mexican cacao production falling 48:04 Makers buying from wholesalers vs direct 58:10 Value added cacao products made in Mexico 1:02:40 Cacao in Mexico is part of food culture 1:06:27 Modern day food culture in Mexico & elsewhere 1:10:14 Ingredients matter 1:12:00 Aging cacao farmers in Mexico is an issue 13:52:00 Other products Revival Cacao Mexico currently sells 1:18:52 Theobroma bicolor - cacao's cousin 1:24:29 Goals for Revival Cacao Mexico 1:27:00 Tabasco Cacao 1:29:15 Cacao for drinking chocolate (cacao lavado) vs cacao for eating chocolate 1:38:20 Traditions of food making and quality of ingredients 1:41:13 How to contact with Revival Cacao Mexico Video abspielen Video abspielen 07:21 HCP Discovery Expeditions Episode 1: Mexico City HCP is in Mexico with Alejandro Zamorano Escriche, the founder of Revival Cacao, in search of lost, overlooked, underappreciated, or simply impossible-to-get-your-hands-on cacao varietals that might make good candidates for future heirloom designation. It’s part of HCP’s mission to Discover, Identify, and Preserve new heirloom cacaos. While the Identify and Preserve pieces of the mission have been happening for years, everything is finally in place to proactively Discover heirloom cacaos not yet on anyone’s radar and work with the producers to usher them into the world of fine cacao, and we couldn’t be more excited.

B2B Chocolate We offer wholesale chocolate for B2B. With the help and expertise of our partner, Alchef Productos in Monterrey, we manufacture drinking chocolate and couvertures using our Mexican cacao origins and customize the recipes to match our customers' needs. Whether in slabs, 5 kg or 25 kg blocks, or as ground powder, we use fermented or unfermented cacao with regular cane sugar or Mexican-style unrefined piloncillo 'brown sugar.' From Monterrey, and through Laredo, we can deliver anywhere within the US in a fast and reliable way. Couvertures We have been fine-tuning the processing of our cacao—roasting, grinding, conching, and more—for years. We offer both our mainline products and customized recipes with any additional ingredients required. Inquiries? Drinking Chocolate Mexicans have mastered the art of drinking chocolate throughout the ages. It’s no coincidence that xocoatl or chocolhaa meant 'bitter water.' For most of its history, chocolate stayed true to its name, consumed exclusively as a drink. Countless recipes still await rediscovery. Inquiries?

Ceremonial-grade 100% Cacao Paste Truth be told, there are no agreed-upon guidelines defining what qualifies as ceremonial drinking chocolate. So, we’ve developed our own approach, rooted in both history and science. We wash and dry unfermented cacao lavado using a specific technique, gently roast it, and grind it into a smooth paste with minimal processing—no conching, no tempering. We offer it in blocks or slabs, made from just one ingredient: 100% cacao. Tradition and technology come together in every cup. History The Mayan glyph for cacao is depicted as two twin fish, highlighting the ceremonial and mystical significance of the term, as it connects to the Popol Vuh, the sacred book of the Maya. In one of its most central narratives, the Hero Twins, Hunahpú and Xbalanqué, are reborn as fish, symbolizing cacao as a powerful metaphor for rebirth, movement, and water. As fish, the twins journey from the Underworld to the Natural World, eventually ascending to the Upper World to become the Sun and Moon. The word 'kakawa' embodied a summoning power, representing more than just cacao as a product. The 'magical' inscriptions found on ancient vessels with traces of theobromine in Mexico, dating back to the Mokaya, Olmec, or Maya eras, suggest that cacao preparation and consumption were deeply connected to mystical or religious ceremonies reserved for the upper classes. In essence, we believe that truly ceremonial cacao must come from Mexico or parts of Central America, where Mesoamerican civilizations first domesticated and revered cacao as a sacred tree and food. Science Our approach to ceremonial drinking chocolate is rooted in the belief that only unfermented cacao lavado from Mexico and Central America can truly be considered ceremonial. This ensures not only historical accuracy but also potential health benefits, as it preserves the bioactive compounds in the fresh, raw seeds as much as possible. Dark chocolate is widely considered 'healthy' by both the general public and scientists. However, not all dark chocolate is created equal. The health benefits often attributed to it—such as anti-inflammatory effects and improvements in heart health and blood pressure—depend on how the cacao is processed. Around the world, cacao is fermented to reduce the bitterness and astringency of fresh cacao beans while developing flavor profiles. This applies to both commodity and specialty cacao, which are fermented with varying levels of precision. However, fermentation reduces the bioactive compounds that make fresh cacao uniquely beneficial. Studies indicate that after fermentation, total polyphenol, flavonoid, catechin, epicatechin, and radical scavenging activity can decrease by 54% to over 90%. Therefore, all else being equal, unfermented cacao lavado—which has been carefully washed and dried—will retain higher levels of beneficial bioactive compounds similar to those found in freshly harvested beans compared to fermented cacao. We have developed precise methods to properly wash the cacao and techniques to measure the concentration of key bioactive compounds, ensuring that our cacao lavado and processed paste maintain levels as close as possible to fresh cacao. Inquiries?

Buying Cacao Beans 01 How can I purchase cacao beans from Revival Cacao? We primarily sell our cacao in full-size jute bags weighing around 72.5 kg, sourced exclusively from Mexico. We operate on a direct trade basis, managing all logistics in-house—no intermediaries or wholesalers. No matter your location, we arrange door-to-door delivery. If you are interested in bulk orders of our cacao beans, such as Fermented Cacao, Pataxte or Cacao Lavado, please contact us directly. We will provide you with detailed information about our origins and guide you through the ordering process. Your order will be delivered to your business promptly. We export Mexican cacao worldwide, with particular attention to customers in the USA, New Zealand, Spain, and the United Kingdom. 02 What cacao beans are currently available? When can I expect new stock? Bean availability depends on harvest cycles, which have shifted slightly in recent years. The main regions for cacao cultivation in Mexico are Tabasco and Chiapas , where the harvest season typically runs from November to July . We do our best to keep stock, but inventory is often subject to availability. Our cacao is sold on a first-come, first-served basis. To avoid disappointment, we recommend acting quickly to sample or purchase beans, and planning your cacao needs in advance. 03 Can I receive a sample of the beans before purchasing? Yes , we offer samples of our available beans to potential customers in the US and other countries. Depending on your requirements, we can arrange for samples to be shipped, with shipping costs covered by you. If you are interested in receiving a sample of our cacao beans,, please contact us directly. 04 Is there a minimum order quantity? The minimum order size depends on your delivery location. We are pleased to cater to businesses of any size, from small artisanal operations to larger enterprises. We can ship anywhere from a single jute bag to hundreds of bags, based on your needs. We also offer smaller quantities for those not requiring a full bag, although terms may vary based on specific requests. 05 What payment methods do you accept? Do you offer credit terms? For new customers, we operate on a cash against release policy. After completing at least three successful orders, we may offer payment terms at our discretion. We accept payments through Wise (wise.com ) and international bank transfers. 06 Do you conduct heavy metal and microbial testing on your beans? Our cacao is cultivated by smallholder farmers within agroforestry systems, allowing cacao trees to thrive alongside other shade and fruit trees. Most of our farmers use organic fertilizers and employ various post-harvest techniques. We maintain a lean structure and a short supply chain, with traceability down to individual farmers. We know everyone involved by name, and we invite visits to our farms under our open-door policy. With complete transparency, there is no cause for concern.

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Our Mexican Origins We offer the full range of Mexico’s rich genetic diversity of cacao for specialty chocolate. Agua Escondida Tabasco, México Río Samaria Tabasco, México. Sierra Madre Chiapas, México Sak Balam Tabasco & Chiapas, México How to Buy TABASCO, MÉXICO Product About the origin Place & Enviroment Agua Escondida AGUA ESCONDIDA means concealed or hidden water spring in English. It refers to the name of the farm where Revival Cacao started. This 2-ha cacao orchard is owned by a farmer named Malaquias, who now supervises the entire operation encompassing all neighboring farms. The name of the estate, in turn, refers to the important freshwater aquifers present throughout Tabasco. This is one of our most exclusive origins and the one with which we showed that, with proper fermentation, cacao from Tabasco can rank among the best in the world. How to Buy Agua Escondida Country: Mexico. State: Tabasco. Historic region: La Chontalpa Elevation: 0 – 20 m.a.s.l. Farm management: 100% agroforestry system. Complementary crops: Banana, plantain, pepper, hibiscus, lime.. Shade-tree cover : 50%. How to Buy Agua Escondida Quality: Premium specialty cacao. Genetics: Trinitario. Post-harvest: Centrally fermented by Revival Cacao. Fermentation style: Linear boxes made of Tabuleia Rosea wood. Fermentation days: 7 (Seven). Drying: Cement patios with mesh nets. Sorting: Mechanical complemented with hand sorting. Flavor profile: roasted pecan, dark chocolate, fruit (red fruit, plums, citrus), molasses. How to Buy Product About the origin Place & Enviroment Río Samaria Quality: Premium specialty cacao. Genetics: Trinitario. Post-harvest: Centrally fermented by Revival Cacao. Fermentation style: Linear boxes made of mango wood. Fermentation days: 7 - 9 Drying: S olar driers with raised beds and cement patios with mesh nets. Sorting: Mechanical complemented with hand sorting. Flavor profile: Dried fruits (date, plum), coffee, chocolate, tropical fruits (maracuya, tamarind). How to Buy Río Samaria Country: Mexico. State: Tabasco. Historic region: La Chontalpa Elevation: 0 – 20 m.a.s.l. Farm management: 100% agroforestry system. Complementary crops: Banana, plantain, pepper, hibiscus, lime and Hairloom Chiles. Shade-tree cover: 5 0%. How to Buy Río Samaria RÍO SAMARIA is the name we've given to our newest origin from Cunduacán in Tabasco. Crisscrossed by 4 rivers and 3 lagoons, Samaria not only lends its name to the municipality's largest body of water but also to the freshwater aquifer Samaria-Cunduacán. Revival Cacao leased a fully equipped processing facility in the heartland of one of the most productive cacao growing areas in Mexico. With this enlarged capacity and our year-long expertise in cacao post-harvest processes, we aim to return Tabasco's cacao to its deserved place in the specialty cacao market. How to Buy CHIAPAS, MÉXICO Product About the origin Place & Enviroment Sierra Madre Quality: Premium specialty cacao. Genetics: Trinitario acriollado (mixed of trinitario and criollo). Post-harvest: Centrally fermented by Revival Cacao’s associate organization “Granos Selectos de la Montaña”. Fermentation style: Linear boxes made of mango wood. Fermentation days: 6-7 Drying: Solar driers with raised beds. Sorting: Hand sorting. Flavor profile: Brownie, fruit (mango, plum), sugarcane, currant. How to Buy Sierra Madre Country: Mexico. State: Chiapas. Historic region: Soconusco. Elevation: 300 – 500 m.a.s.l. Farm management: 100% agroforestry system. Complementary crops: Banana, rambutan, cinnamon, robusta coffee. Shade-tree cover %: 40%. How to Buy Sierra Madre Our Chiapanecan origin hails from Soconusco, harvested and fermented by a cooperative named Granos Selectos de la Montaña, established in 2021. The core group comprises 12 members located on the border between the Sierra Madre de Chiapas and the Pacific Coastal Plain. The founding members aimed to break with the Mexican tradition of not fermenting cacao but rather washing it. Revival Cacao provides financing and technical assistance but relies on the coop members to manage day-to-day operations. Soconusco’s vast genetic diversity requires meticulous micromanagement as lots are carefully paired for fermentation. Cacao in this region has been grown continuously for millennia, making it one of the world's oldest cacao domestication centers. How to Buy SAK BALAM , MÉXICO Product About the origin Place & Enviroment Sak Balam (Almendra Blanca) Quality: Premium specialty cacao. Genetics: Single-variety criollo "almendra blanca". Post-harvest: Centrally fermented by Revival Cacao. Fermentation style: Linear boxes Fermentation days: 5-6 Drying: Solar driers with raised beds. Sorting: Hand sorting. Flavor profile: nut, yellow fruits, tangy. How to Buy Sak Balam (Almendra Blanca) Country: Mexico. State: Tabasco and Chiapas. Historic region: Soconusco and La Chontalpa. Elevation: Varies. Farm management: 100% agroforestry system. Complementary crops: Varies. Shade-tree cover: Varies. How to Buy Sak Balam (Almendra Blanca) Smallholder cacao farms in Mexico are typically a mix of mostly unknown and uncategorized varieties, largely due to the tradition of propagating cacao trees by seed rather than grafting, along with natural cross-pollination. The almendra blanca 'single-variety' is an exception. Propagated through grafting from a specific range of cultivars, an 'almendra blanca mania' once led to a boom and subsequent bust, spreading a few 'white almond' cacao varieties across Tabasco and Chiapas. While terroir and cross-pollination influence the flavor profile, peanut butter nuttiness, coffee, and citrus notes are consistently present. How to Buy Get more information Subscribe with your email to receive origin reports and updates. Enter your email here Sign Up Thanks for submitting!

Jaguar Blanco Unveiling the Mysteries of the Theobroma Bicolor The Theobroma genus contains over 20 species, with Theobroma Cacao being the best-known, and Theobroma Bicolor, cacao’s 'unlucky cousin,' remaining relatively unknown. With three times the protein and fiber, half the fat of cacao, and no caffeine or barely any theobromine, Bicolor is an emerging superfood and the key ingredient of what dairy-free white chocolate ought to be. Our Bicolor, also called Pataxte, Jaguar, or Mocambo, is grown high in the mountains of the Sierra Norte de Oaxaca by Chinantec indigenous farmers. Dionicia is a community leader in charge of organizing the collective efforts to save such a historic and labor-intensive crop from extinction. THEOBROMA BICOLOR, OAXACA Product About the origin Place & Enviroment Jaguar Blanco Quality: Premium specialty Theobroma Bicolor. Genetics: Blend of wild Theobroma Bicolor heirloom varieties. Harvest: The fruit cannot be harvested directly from the tree. Bicolor pods fall from the tree when ripe and pods are picked up from the ground. Post-harvest: Partial fermentation to loosen the pulp and washing. Drying: Solar drying. Processing at origin: The Bicolor is sorted by hand, and in the case of the peeled option, the husk is manually removed. Flavor profile: Cream-caramel fudge, cashew nut butter, roasted sesame. How to Buy Jaguar Blanco Country: Mexico. State: Oaxaca. Municipality: San Juan Bautista Valle Nacional. Historic region: La Chinantla Elevation: 500– 700 m.a.s.l. Farm management: 100% agroforestry system. Complementary crops: Robusta, Coffee, Arabica Coffee, Theobroma Bicolor, citrus. Shade-tree cover: 60%. How to Buy Jaguar Blanco There are no commercial plantations of Bicolor in Mexico, properly speaking. It’s an endangered crop, about which we know little beyond the fact that four varieties (ecotypes) are found in the rainforests of Southern Mexico. Each tree yields 25–50 pods once a year and can grow to a height of 3–8 meters, sometimes up to 25–30. The fruit cannot be harvested directly from the tree and, unlike cacao, it grows from the branches like a regular fruit. Once ripe, the pod falls, and farmers gather them at that point. Manually removing the pods from the branches isn’t feasible, as seed extraction is only possible when the pulp is ripe and soft. After harvesting, the pods are cracked, and the pulp and seeds are left to ferment in buckets for several days. The pulp is then washed away, and the beans are dried. How to Buy Dionicia is a community leader in charge of organizing the collective efforts to save such a historic and labor-intensive crop from extinction. Discovery Expedition Episode 3: The Real White Chocolate Video abspielen Facebook Twitter Pinterest Tumblr Link kopieren Link kopiert Theobroma Bicolor, the main ingredient of what real white chocolate ought to be.

Cacao Lavado or Unfermented Cacao Chocolate comes from xocoatl (meaning 'bitter water' in Nahuatl), referring to the fact that it was originally a drink and that it was unsweetened, as sugar was unknown in the Americas until the arrival of Europeans. “Cacao lavado” has been the traditional method of processing cacao in Mexico since time immemorial. Farmers crack the pods right after harvest, extract the wet beans, and wash them manually with baskets to remove the cacao pulp. The beans are then sun-dried, developing the distinct reddish, uniform color of “cacao lavado.” This cacao is not fermented, making it unsuitable for classic eating chocolate due to its higher astringency and bitterness. However, this becomes an advantage in drinking chocolate and coffee-based mochas, where subtle flavors can be diluted. This ancient Mesoamerican method preserves all the polyphenols, flavonoids, catechin, epicatechin, and other bioactive compounds that are lost during fermentation. These compounds, often mistakenly associated with dark chocolate in general, are found in fresh cacao beans and remain intact only in dark chocolate made with lavado cacao. CACAO LAVADO, MEXICO The flavor profile of cacao lavado is influenced not only by the genetics of the beans but also by the altitude of the farm . Due to its minimal processing, it reveals its inherently nutty, citrusy, and earthy notes, along with varying degrees of bitterness and astringency. Generally, the higher the altitude of the growing region, the stronger the flavor. Unlike 'eating' chocolate, when enjoying cacao lavado as a drink, other factors come into play, such as the type of milk or water you use, the quantity of pure chocolate you add, how you sweeten it (if at all), and any extra ingredients like cinnamon, chiles, or vanilla that you use to spice it up. Much like coffee tasters valuing arabica and robusta on different scales, fermented and unfermented cacao can't be judged by the same standards. The thing is, we need to write the standards for lavado from scratch, as there are none. But one thing is certain: if this tradition has survived for so many millennia, it's because Mesoamerican civilizations were onto something—and it's been a long journey back to the origin of chocolate. Low altitude Cunduacán and Comalcalco, Tabasco. 0 - 20 m.a..s.l. Medium altitude Soconusco, Chiapas. 200 - 500 m.a.s.l. High altitude Valle Nacional, Oaxaca. 500 - 700 m.a.s.l. High altitude Tecpatán, Chiapas. 900 - 1200 m.a.s.l. How to Buy

Our Origins Tabasco Tell your visitors your story. Add catchy text to describe what you do, and what you have to offer. The right words can inspire and intrigue your audience, so they’re ready to take action on your site. To start telling your story, double click or click Edit Text. Book a place >

Our Origins Chiapas Tell your visitors your story. Add catchy text to describe what you do, and what you have to offer. The right words can inspire and intrigue your audience, so they’re ready to take action on your site. To start telling your story, double click or click Edit Text. Book a place > internal Video abspielen Harvest We provide the growers with financial capital in advance & secured the sale of most of the harvest. Growing cacao is a year-long task requiring a lot of effort and expenses in managing orchards in between the heavy worload involving the harvest season. Fermentation and Drying Strict fermentation & drying protocols are implemented in order to achieve the best quality. An engineer supervises the post-harvest processes by measuring temperature during fermentation, carrying out cut tests, or checking humidity. Fermentation and drying take place in wooden boxes and solar tunnel driers respectively. Storage and Quality Control The beans are stored in sunny and dry Monterrey away from the humidity and the potential pest infestation of Chiapas and Tabasco. We treat the stored beans with dry ice to further prevent the arising of moths. As we are chocolate makers, we only sell the beans we use and we use the beans we sell. Shipment We offer both origins Tabasco and Chiapas differentiating between wet (nov. -´jan.) and dry (may. - jul.) harvest seasons. We stock the product to offer our customers beans all year round. The location of our warehouse in Monterrey close to the US border enables us to ship the beans anywhere in the USA in a fast and reliable way. Chocolate Maker Edita el texto y agrega tu propio contenido a este párrafo.

IMG-20210205-WA0008 IMG-20210205-WA0008 1/1 Our Oaxaca Origin Soy un párrafo. Haz clic aquí para agregar tu propio texto y edítame. Es muy sencillo. Video abspielen