70% Mexico Soconusco 5,5 days fermented 1 turn

The history of cocoa in southeast Mexico goes back to colonial times. Chiapas was the center of cocoa in Central America when the Spanish discovered the region in 1522. The first cocoa that the Spaniards brought from Europe to the Spanish royal family came from Chiapas.

Today in the states of Tabasco and Chiapas most cocoa grown in Mexico. El Vado is a small area in Tuzantán, Chiapas with only 150 inhabitants, hidden in the Sierra Madre mountains. The cocoa grows at the foot of the mountains and is called cacao de montana or mountain cocoa. It grows to 380 m above sea level and belongs to the inhabitants of El Vado. The community of 14 cocoa farmers raises the cocoa and harvests its fruits, the cocoa pods. Genetic studies show that the cocoa in Soconusco mainly comes from Criollo and Trinitario hybrids.

The cocoa beans are brought to the central Finca La Rioja immediately after harvest, where they are fermented and dried in a controlled manner. Depending on the fermentation time and twist, different aromas are created:

• 5.5 days fermentation time and 1 twist per day: soft body, light acidity and few bitter substances, notes of plums and spices.

We recommend trying the Mexico Soconusco chocolate with a 4.5 day fermentation time in parallel.

The Krak Chocolade 70% Mexico Soconusco 5.5 days fermented 1 turn is extraordinary and a bean-to-bar chocolate.