Drinking Chocolate – 60% Mexican Cacao from Soconusco, Chiapas

Description

The Mokayas domesticated the cacao tree about 4,000 years ago in Soconusco. There’s archaeological evidence of theobromine traces found in pottery dating back to 1,900 BC. They were the first to process chocolate in Mexico and most probably they were the ones to coin the word “kakawa” in their Mixe-Zoquean language.

We honour this millenary legacy with our reinterpretation of drinking chocolate with single-origin, fermented cacao from Rayen, a cooperative in the Raymundo Enríquez ejido in Chiapas, composed of 28 members who own 50 hectares of orchards, where cacao is grown alongside mamey, pineapples, and mangoes, as well as tropical flora like heliconias, and majestic ceiba trees.

Tasting notes: Low-altitude, fermented cacao. tastes of grapefruit, hazelnut, and raspberry. Cacao and prune aroma. Heavy body and creamy mouthfeel.

INGREDIENTS: 
Ingredients: Cacao beans, cane sugar.
**Manufactured on equipment that processes wheat, milk, soy, peanuts, tree nuts, and eggs. Min cocoa 60%.

Net Weight 30g