RAW COCOA BEANS - MEXIC Sierra Madre

This variety of raw cocoa beans comes from the Soconusco region of Chiapas, one of Mexico's most renowned cocoa-growing areas, where tradition and biodiversity are naturally intertwined. The Sierra Madre mountain range provides a stable climate, fertile soils, and an ideal elevation that allows vigorous cocoa trees to thrive, producing beans with a dense structure and consistently outstanding quality. Here, small-scale farmers cultivate cocoa using sustainable, traditional farming practices, without industrial intervention, ensuring authenticity and full traceability.

Flavor Profile: A complex aromatic profile featuring rich chocolate brownie notes, the fresh brightness of blackcurrants, hints of cane sugar, and tropical mango undertones.

• Fermentation: 6–7 days
• Drying: 7–14 days
• Variety: Trinitario Acriollado
• Drying Method: Solar drying on raised beds
• Harvest Season: October–December and March–May

Every stage of the post-harvest process is carefully controlled, from fermentation to slow sun-drying, ensuring exceptional cocoa bean quality.

The cocoa pods are harvested by hand only when fully ripe. Once opened, the beans are carefully removed and naturally fermented for 6–7 days, a crucial step in developing their distinctive flavor and character. They are then slowly dried in the sun on raised drying beds, preserving the integrity of the beans while preventing damage and maintaining their premium quality.

Soconusco holds a central place in the history of cocoa and chocolate. It is one of the oldest regions in the world where cocoa has been cultivated continuously. Today, it remains a highly valued origin, recognized for more than 4,000 years of uninterrupted cocoa cultivation and for its unique combination of coastal and mountainous soils, which give its beans distinctive genetic characteristics and an exceptional flavor profile.