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Store at 14 – 25°C (57 – 77°F)
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The history of chocolate lies in Mexico; as a result, so does ours. Cacao wasn’t just part of traditional cuisine and religion in Mexico; it was also used as currency. When the Spaniards landed in Chiapas in 1522, Chiapas was the focal point of cacao-growing in Mesoamerica.
Finca La Rioja, the company which cultivates the cacao we use to make our Messico Finca La Roja – Bonajuto Bean To Bar, lies in the state of Chiapas, in Cacahoatàn. It was first established in the early twentieth century by Moisés Mugüerza Gutiérrez, an Andalusian immigrant. His great-grandson José María Pascacio has now taken over the business, introducing cacao plants of the “Don Carmelo” variety, renowned for its hints of sweet fruit and tobacco and pale colour.
This cacao is a combination of Criollo and Forastero genes.
Messico – Bonajuto Bean To Bar combines this ancestral cacao with our traditional low-temperature technique. A chocolate that hails back to the origins, the flavour of which recalls the journey which has brought us this far.