Comalcalco, Tabasco 73%: Beyond “single-origin”, this cacao is sourced from a single grower, Malaquías, whose production is supported by Carlos, a young engineer.
Comalcalco, Tabasco with Coffee Beans: A fresh take on coffee and chocolate. A bright and fruity chocolate with nibbly bits of coffee bean.
Comalcalco, Tabasco with Hibiscus Flowers: The members of the Me'Phaa community have been cultivating the creole Hibiscus tree for centuries. This is the variety that was originally introduced by the Spanish galleons on the Pacific route from Manila to Acapulco, and is known for being particularly robust and aromatic.
Comalcalco, Tobasco with Mezcal Reposado: This bar tastes uniquely earthy, woody, and a little bit boozy (though it is non-alcoholic).
Soconusco Chiapas 85%: With cacao from a cooperative in the Raymundo Enríquez ejido, composed of 28 members who own 50 hectares of orchards, where cacao is grown alongside other fruits such as lemons, coconuts, mangoes, mamey, and pineapples, as well as tropical flowers.
Soconusco Chiapas with Mezcal Joven: Mezcal is a distilled spirit made from agave. This mezcal has citrus and herbal notes meant to pair with the flavour of the Soconusco cacao.
