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Cacao Beans
Criollo cacao
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Logo Revival Cacao

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

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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

Cacao plants
Interview with Alejandro from Revival Cacao Mexico
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
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