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Revival Cacao México


Cacao was domesticated in Mexico over 4000 years ago. During this rich history, ancient civilizations such as the Mokayas, Olmecs, Mayas or Aztecs put this crop at the center of their cultures and coined the first words that derived into what we now call “cacao” and “chocolate”. After the arrival of the Europeans in the 16th century, Mexican cacao became the first global origin ­reaching as far as Europe, Asia and what are now the modern United States. The Mexican chocolate processing techniques using stone grinders called metates for the manufacture of drinking chocolate discs also became mainstream all over the world for the next 300 years. During that time, chocolate meant a drink and it was processed in London, Madrid or Philadelphia the Mexican way.

Fast forward to the present and Mexican cacao is in crisis. Production volumes have been falling for years, the country barely produces 1/3 of the cacao it consumes, and a lack of fermentation and export tradition has all but vanished this origin from the fine aroma cacao map. Mexican cacao is one of the oldest and historically rich, yet one of the most unknown, cacao origins.

Revival Cacao’s mission is to revive this legacy by modernizing it. We use state-of-the-art technology and knowledge to offer the best cacao for chocolate makers and the best chocolate for businesses while we upcycle the pulp and the cacao pod husk to make the most of the whole fruit.

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