Jaguar Blanco
Unveiling the Mysteries of the Theobroma Bicolor
The Theobroma genus contains over 20 species, with Theobroma Cacao being the best-known, and Theobroma Bicolor, cacao’s 'unlucky cousin,' remaining relatively unknown. With three times the protein and fiber, half the fat of cacao, and no caffeine or barely any theobromine, Bicolor is an emerging superfood and the key ingredient of what dairy-free white chocolate ought to be.
Our Bicolor, also called Pataxte, Jaguar, or Mocambo, is grown high in the mountains of the Sierra Norte de Oaxaca by Chinantec indigenous farmers. Dionicia is a community leader in charge of organizing the collective efforts to save such a historic and labor-intensive crop from extinction.
THEOBROMA BICOLOR,
OAXACA
Jaguar Blanco
Quality: Premium specialty Theobroma Bicolor.
Genetics: Blend of wild Theobroma Bicolor heirloom varieties.
Harvest: The fruit cannot be harvested directly from the tree. Bicolor pods fall from the tree when ripe and pods are picked up from the ground.
Post-harvest: Partial fermentation to loosen the pulp and washing.
Drying: Solar drying.
Processing at origin: The Bicolor is sorted by hand, and in the case of the peeled option, the husk is manually removed.
Flavor profile: Cream-caramel fudge, cashew nut butter, roasted sesame.
Dionicia is a community leader in charge of organizing the collective efforts to save such a historic and labor-intensive crop from extinction.
