During the first few months of the pandemic while everything seemed to be in this sort of limbo, we were hard at work making sure we kept alive what we had worked for so long: our business. During this period, in the safest way possible we were also procuring the best beans we have ever tried thus far.
Produced during the middle of COVID-19 in 2020, and ready for harvest through March and April of 2021. Surrounded by a vast tropical forest where you can drive for miles and everywhere you look you find these stunning and exotic trees almost as if an imprint right out of a Dr. Seuss book, and at every other mile you run into dense canopy that tunnels over the highway.
Located in a plantation where cacao, its neighboring plants and trees are native to the land forming a beautifully orchestrated symbiosis. Howler monkeys jumping from tree to tree eating the pulp of the fruit and planting a tree with every spit of the seeds. Ceiba trees and other larger trees growing adjacent to the cacao trees for shade in order to assist with growth. Making it the best environment possible for incredible cacao to grow when it has been native to the land since pre-columbian times.
A family ran farm that has been in the cacao industry for generations in the area known as the "Ruta del Cacao" which translates to The Cacao Route. This route leads to archaeological sites that tell about the vast history in the area and also runs along various cacao plantations, which come hand in hand. Owned by one of the most prominent chocolate growers, currently the fourth generation, in the state of Tabasco where "live off the land" is not just a statement, but a lifestyle that comes natural when you live in a dense and tropical forested area. In a small town where you end up living in the same street where you grandmother lived many years ago, and your business's legacy is very important to the point where every single one of your kid's plays an important key role in the company.
Tabasco - Single Origin Bean Carmelo, Criollo Blanco (white criollo) also known as almendra blanca (white almond), this current harvest is currently classified as Jema Blanco (white gem) of Tabasco origin, located in the Chontalpa region where cacao is essential and grows local. The criollo bean is distinctive in that its fermentation process is less (about 72 hours) than any other cacao due to the low amount of tannins that it contains. The fermentation for this particular harvest lasted 4 days (96 hours) with 3 mixes and movements made in order to allow oxygen in every 24 hours, but still generate a good internal temperature. The drying of the beans were done in wooden beds under a solar tent in a manner of 6 days.
Tabasco Blend - Single Origin Plantation The blend is a custom of mixing all varieties of cacao that grow in the region as well as the cacao processing, wether fermented or simply dried under the sun, it produces a distinctive flavor. The beans are from the same plantation to where it grows native. The fermentation for part of these beans takes 6 days, the drying is done in 6 days, and the amount of mixes and movements are made 5 times every 24 hours.