The Cocoa Process
The cocoa tree it’s believed to be native of the Americas. Today, examples of wild cocoa still can be found. It may have been introduced by the Mayas, and cultivated in Mexico by the Olmecs, then by the Toltecs and later by the Aztecs. The cocoa beans were a common currency throughout Mesoamerica and the Caribbean before the Spanish conquest. Cocoa was and still is an important commodity in the entire World. Spanish chronicles of the conquest of Mexico by Hernan Cortes relate that when Moctezuma ll, emperor of the Aztecs, dined he took no other beverage than chocolate, served in golden goblet and eaten with a golden spoon, flavored with vanilla and spices, his chocolate was whipped into a froth dissolved in the mouth. The cocoa plant was first given the botanical name by Swedish natural scientist Carl Linnaeus in his original classification of the plant kingdom, who called it theobroma “Food of the Gods” cacao. There are three main varieties of cocoa: CRIOLLO, FORASTERO Y TRINITARIO, the highest quality cocoa beans come from the CRIOLLO variety, which is considereda delicacy. Criollo plantations have lower yield than those of Forastero and Trinitario, and also tend to be less resistant to several diseases that attack the cocoa plant, hence very few countries produce it. One of the main producers of Criollo is Mexico. Despite of the lower yield and the high risk of diseases that attack our crops, we made the commitment to continue producing and offering to our customers the ultimate quality of Criollo cocoa beans. Our plantations are located in the heart of the State of Tabasco, and our cocoa beans are considered among the best in the world for its high content of fats (butter) that gives a creamy flavor.