Fermented cacao for bean to bar
We offer the full range of cacao’s genetic diversity exclusively from Mexico for the manufacturing of bean-to-bar premium chocolate. Our cacao from the Mexican Tabasco region is more of a "forastero", our Chiapas is what is called a “trinitario acriollado” (a mixture of criollo and trinitario) and our single-estate and single-variety “almendra blanca” is a pure white bean criollo. Finally, we offer Theobroma Bicolor from Oaxaca, cacao’s unknown cousin.
Following our strict quality control procedures, we thoroughly check the quality of each batch of cacao (which includes turning it into chocolate and sampling it) to make sure that we only export the best cacao.
Origin Chiapas
We have been working hand in hand with a cacao coop for 5 years in Chiapas.
Flavor profile: nutty (creamy cashew, roasted almond), sweet (caramelized banana, prunes, cream), woody, vanilla, dried cherries
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Origin Tabasco
We ferment and dry this origin at Revival Cacao's own facility near Comalcalco (Tabasco).
Flavor profile: fruits (blackberry, plum, citrus), molasses/fudge, earthy, toasted pecans, pepper
Origin Oaxaca
The Sierra Norte the Oaxaca is the perfect place for the Bicolor to thrive. Bicolor belongs to the same genus Theobroma, but it is not cacao.
Flavor profile: cashew, macadamia, tahini, soybean butter, toasted oat cereal
Almendra Blanca
This single-estate and single variety "almendra blanca" cacao is the best example of a pure criollo. Chocolate looks like milk chocolate even at 100%.
Flavor profile: nut, caramel, yogurt, stone fruit, tamarind, tart cherries.
Ceremonial cacao for drinking chocolate
“Cacao lavado” is the traditional way of processing cacao in Mexico since times immemorial. Farmers crack the pods right after harvest and the “wet” beans are extracted and washed in order to remove the cacao pulp manually. The beans are then sun dried and develop the distinct reddish and uniform color of “cacao lavado”.
This cacao is not fermented and because of that, it is unsuited for classic eating chocolate due to the higher astringency and bitterness. However, this raw unfermented cacao is excellent for making drinking chocolates, mole sauces and coffee-based mochas while preserving all the nutrients and antioxidants lost during fermentation.
