Fine Flavor Cacao
After three years of research, we are harnessing the genetic potential of cacao in the Selva Zoque by starting a carefully managed centralized fermentation facility. We source our cacao from different communities of southern Tabasco and northern Chiapas. The region is the only place in the world having at least 4,000 years of uninterrupted production and consumption of cacao. The region's long history of cacao starts with the mother culture of Mesoamerica - the Olmecs - an ancient civilization that left residues of theobromine in 3000+ year old vessels. It's central role to Mesoamerican civilization continued with the Mayas. When Cortes marched through Tabasco, he wrote to the King of Spain describing a peaceful land with abundant cacao. With the first beans that crossed the Atlantic ocean, cacao became Mesoamerica's gift to the world. In present day Mexico, Tabasco and northern Chiapas produce around 80% of Mexican cocoa and almost three times as much as all of Central America.
This intimate history of cacao makes the region a hotspot for cacao diversity and hybridization between criollo and amelonado cacaos. This cross is
normally called trinitario - although in our context, it should be
Special origin. We are the only actor fermenting cacao in the Sierra Region. Traditionally local cacao has been washed and dried to be used in local products.
Traceability. We source cacao from different communities of the Selva Zoque. In addition to a single regional setting, our cacao beans are traced by community and producer.
Best Post Harvest Practices. Our fermentation and drying practices optimize the development of rich flavor profiles. We continue to evaluate quality in the lab, and are committed to improve with the feedback we receive from our clients.
Sustainability. We provide farmers with better prices and save them labor with our transportation services. We build local production capacity through agronomic and input support. We preserve, create and improve agroforestry systems and contribute to the well-being of surrounding conservation areas. Our work is boosting biodiversity, soil health and carbon capture.