We source our cacao from different communities of Tabasco and Chiapas.
Description
Cacao beans – Tabasco
A blend of hybrids. We source from two main areas: Chontalpa region, which is a plain region and the main cacao production area and comprises Comalcalco, Cunduacán, Cárdenas y Huimanguillo. The second area is the highland and plain areas in the Teapa region and Chiapas border.
We work with 4 fermentation centers, all certified for quality and traceability.
Flavor profile: ask for the technical sheet
Cacao Almendra Blanca – Tabasco
Mainly from Tabasco, a blend of Almendra Blanca which can vary from 70-90% depending on the batch offered. These beans tend to be fruitier and more acidic than the other hybrids.
Flavor profile: ask for the technical sheet
Cacao beans – Soconusco
This is the product of the effort of farmers from the Tuzantan community, a mountain in the Sierra Madre. Notes of chocolate, wild berries and red berries.
We call them Soconusco Comunitario because they come from a community of farmers, called ‘El Vado’ located in Tuzantan, Chiapas. This community gets it’s name from the ford (vado in Spanish) in which they are located, which is midway in the mountain of Tuzantan. The soils here are very clayey and during rains are almost intransitable. It is between 350-500 masl. And the cacao is brought down by foot and sometimes with horse.
This is the home of about 20-35 small farmers. These are old cacao plantations with no plot- divisions and with community paths. Some farmers are starting to renew plantations slowly. This community is dedicated to cacao, coffee, grazing and honey.
Soconusco has 15 counties, divided in 3 areas: coast, high and low region. In the low region it normally takes about 6-7 days to get a good fermentation, whereas in the high lands, depending on profile, protocol and season, it takes about 5-6 days to get fermentation.
Flavor profile:
Notes of chocolate, wild berries and red berries.
Cacao paste
Our cacao is made from a single ingredient and minimally processed. It can be 100% cacao or also made with added salt, sugar and/or cinnamon.
It keeps for a year when stored in a cool dark place and much longer if stored in a freezer.
Content
Presentation
We work directly with farmer cooperatives from Papantla, Mexico, the heart of vanilla, and other regions as well
We choose cooperatives that work in a sustainable way, keep organic management and traceability. We pay farmers fair trade prices and keep a close relationship with them.
Description
Products
Mexican cinnamon.
Ceylan variety. Grown in Veracruz, Tabasco and Chiapas, in the agroforestry system with cacao, allspice, annatto tree and other crops.
Allspice beans
From Tabasco, Chiapas and Veracruz region.
Wholesale. Packed in bags of 60 kg or custom-made
Vinagre pulque
Produced from the fermentation of pulque in glass or stainless steel. The sap or mead with which pulque is produced comes mainly from the traditional variety of maguey pulquero called MANSO (Agave salmiana var. salmiana), although sometimes it can take mead from other traditional varieties such as AYOTECO, CHALQUEÑO and ASH (These varieties belong to the same species as the MANSO). Pulque maguey crops are kept in chemical-free spaces and with good management practices, friendly to the environment and respecting the magueyera tradition.
Presentation:
Aguamiel syrup (Agave syrup)
The agave sweet juices are cooked in clay pot and copper saucepan with wood fuel. Prepared in Hidalgo, Mexico.
Presentation: