The Mokayas domesticated the cacao tree in Soconusco about 4000 years ago. There is archaeological evidence of traces of theobromine found in ceramics dating back to 1900 BC. They were the first to process chocolate in Mexico and most likely they were the ones who coined the word “kakawa” in their Mixe-Zoque language.
Cuna de Piedra honor this millenary legacy with their 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, lands where cocoa grows alongside other fruit trees such as mamey, pineapple and mango. in addition to tropical flora such as heliconias and majestic ceiba trees.
Tasting Notes: Low altitude cocoa, fermentation process. Notes of grapefruit, hazelnut and raspberry. Aroma of cocoa and prune. Dense body and creamy mouthfeel.
Also featured on our blog: New and Inspiring: Cuna de Piedra Chocolate de Mesa