State cocoa, washed, from the plot of Doña Dionisia García, which is located in a region known as “La Chinantla” within San Felipe de León, a town in the northeast of Oaxaca.
Doña Dionisia comes from generations of guardians of the Oaxacan cocoa legacy, she is an ambassador of Chinanteca Cuisine, a producer of cocoa and a traditional chocolatier. In its agroforestry plot, biodiversity is expressed in other native trees such as the pataxte (Theobroma bicolor), the achiote, the chicozapote, the mamey and banana trees.
To create this Mexican-style hot chocolate, Cuna de Piedra was inspired by the traditional “Table Chocolate”, or Chocolate de Mesa, from Oaxaca; cocoa, cane sugar and a delicate touch of Mexican cinnamon.
Tasting Notes: Medium-height cocoa, washed (unfermented), with a touch of cinnamon. Notes of toasted almonds, nutmeg and cinnamon. Intense aroma of cocoa, lightly toasted nuts and a little cinnamon. Delicate body and light mouthfeel.
Also featured on our blog: New and Inspiring: Cuna de Piedra Chocolate de Mesa