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Our Origins Chiapas Tell your visitors your story. Add catchy text to describe what you do, and what you have to offer. The right words can inspire and intrigue your audience, so they’re ready to take action on your site. To start telling your story, double click or click Edit Text. Book a place > internal Video abspielen Harvest We provide the growers with financial capital in advance & secured the sale of most of the harvest. Growing cacao is a year-long task requiring a lot of effort and expenses in managing orchards in between the heavy worload involving the harvest season. Fermentation and Drying Strict fermentation & drying protocols are implemented in order to achieve the best quality. An engineer supervises the post-harvest processes by measuring temperature during fermentation, carrying out cut tests, or checking humidity. Fermentation and drying take place in wooden boxes and solar tunnel driers respectively. Storage and Quality Control The beans are stored in sunny and dry Monterrey away from the humidity and the potential pest infestation of Chiapas and Tabasco. We treat the stored beans with dry ice to further prevent the arising of moths. As we are chocolate makers, we only sell the beans we use and we use the beans we sell. Shipment We offer both origins Tabasco and Chiapas differentiating between wet (nov. -´jan.) and dry (may. - jul.) harvest seasons. We stock the product to offer our customers beans all year round. The location of our warehouse in Monterrey close to the US border enables us to ship the beans anywhere in the USA in a fast and reliable way. Chocolate Maker Edita el texto y agrega tu propio contenido a este párrafo.

IMG-20210205-WA0008 IMG-20210205-WA0008 1/1 Our Oaxaca Origin Soy un párrafo. Haz clic aquí para agregar tu propio texto y edítame. Es muy sencillo. Video abspielen

Our Mexican Cacao Pulp ​ We make the most out of the whole cacao fruit. And for this, we have set up a small cacao fruit processing plant where the fresh pods, harvested at the optimal degree of ripeness, are sorted and cleaned. An automated production line opens the pods and extracts the pulp, delivering the pulped beans, the husk, and the fresh pulp separately. The pulp is pasteurized and frozen or pasteurized and kept at room temperature after the addition of an organic preservative made from citrus peel extracts. We offer the pure pulp either frozen or with the preservative, as a freeze-dried powder or wafer, as a concentrated cacao juice syrup, or as a distilled alcohol. Freeze-dried cacao pulp We offer our freeze-dried pulp either as a powder (to be used in drinks, desserts, as a sweetener or as an inclusion in chocolate bars) or as a rectangular wafer meant to be coated with chocolate Fresh cacao pulp Our frozen cacao fruit pulp can be used to make drinks, sorbets, ice creams, popsicles, fruit leather, jellies or pâte de fruits Distilled cacao pulp alcohol Our high proof cacao pulp distillation can be used for the production of tinctures, "bitters" and other alcohol based extracts Concentrated cacao juice syrup Our 55-72º Brix syrup is an interesting base for Italian-style sodas and an original addition to drinks, confectionery and dairy products Cacao pod husk by-products We turn the cacao pod husk into flour for human consumption, substrate for plants and we also freeze or freeze-dry the pods to be used as vessels