Table Chocolate - 60% CACAO from Soconusco, Chiapas

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The Mokayas domesticated the cacao tree in Soconusco about 4,000 years ago. There is archaeological evidence of traces of theobromine found in pottery dating back to 1900 BC. They were the first to process chocolate in Mexico and most likely coined the word "kakawa" in their Mixe-Zoque language.

We honor this millennial legacy with our reinterpretation of drinking chocolate with fermented cocoa from RAYEN, a cooperative in the Raymundo Enríquez ejido, made up of 28 members who own 50 hectares, land where cocoa grows along with other fruit trees such as mamey, pineapple and mango. in addition to tropical flora such as heliconias and majestic ceiba trees.

Tasting Notes: Cocoa from low height, fermentation process. Notes of grapefruit, hazelnut and raspberry. Aroma of cocoa and prunes. Dense body and creamy mouthfeel.

 Box includes two 1.05oz disks.