Tabasco

Our cacao from Comalcalco could be described as forastero. Pods are smaller, “rounder” and with a smoother skin, usually called “calabacillos” or “amelonados” (melon shaped). Beans are homogeneoulsy purple when fresh (due to the high tanin content) and dark-brown when roasted and deshelled. Forasteros should not be underestmated, this properly fermented bean has a lot of flavor potential to unleash.

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FLAVOR PROFILE

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The tasting notes of the resulting chocolate remind us of a very rich brownie wrapping up a wide range of other flavors such as tangy blackberry and slightly pepper at the beginning, followed by toasted pecans, tang of lime, subtle bitterness of hops and a final touch of anise at the end. There is also a date sweetness empowering the whole experience. A deep dark color of chocolate is characteristic of this bean.

Chiapas

Our cacao beans from Soconusco could be described as a mixture of criollos and trinitarios (“trinitarios acriollados” as they call them), the beans when fresh are predominantly white and pink and the shape of the pods have the typical shape of Mexican heirloom varieties: corrugated skin  and the typical "lizard" tail. 

The roasted and deshelled beans display a wide range of colors and the resulting chocolate has very light tones, almost like milk chocolate.

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FLAVOR PROFILE

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This bean has a very chocolatey and nutty flavor upfront, the latter specifically like cashew and peanut butter.  Fruit is present in the form of subtle date and raisin notes, whereas astringency and acidity are almost nowhere to be found, which in turn heightens the impression of a natural sweetness. There are also some light woody and citrus notes that definitely take a backseat compared to the other flavors. It is a very flexible bean withstanding very different roasting profiles as long as they are not too high, which could turn the nut component bitter. This bean is espeacially suitable for top-notch "dark" milk chocolates.

HARVEST

We provide the growers with financial capital in advance & secured 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 & DRYING

Strict fermentation & drying protocols are implemented in order to achieve the best quality.  An engineer supervises the post-harvest processes by meassuring temperature during  fermentation, carrying out cut tests or checking humidity. Fermentation and drying takes place in wooden boxes and solar tunnel driers respectively.

STORAGE & 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.