View of an ancient Olmec figure carved out of basalt at the base of the La Venta Pyramid
Mexico, a vibrant tapestry of ancient traditions, modern dynamism, and rich cultural heritage, captivates with its diverse landscapes, flavorsome cuisine, and warm hospitality.
Chontalpa, one of the five regions in the Mexican state of Tabasco, is famous for its cacao production. Cultivation and consumption of cacao have been an integral part of people’s lives since the time of the Olmec civilization; many believe that the first human in history to taste chocolate was probably an Olmec living 3000 years ago in the swampy jungles of southeastern Mexico.
The word cacao derives from kakaw, a term used by various groups of native Mexican Indians and borrowed by the Olmec Mixe-Zoquean language. Cacao has played a central role in the economy and traditions of this area ever since then. Latest estimates show that the State of Tabasco is the main producer of cacao in Mexico: 67% of its area is dedicated to the crop and the state accounts for about 80% of total Mexican production. The top-producing region in Tabasco is Chontalpa, an area with particularly favorable growing conditions and the recognized origin of the Criolla variety. The areas cultivated for cacao provide additional resources for producers: tall fruit trees (such as coconut, avocado, mango, citron or mamey) rise above the cacao trees, providing the necessary shade, while banana, papaya, pumpkins and peppers are grown underneath.
Though cacao plays a central role in the lives of small agricultural producers in Chontalpa, historically they have faced many difficulties: financial constraints, technical comprehension, and the lack of an easy market. Moreover, in 2007, the states of Tabasco and Chiapas were devastated by terrible floods that wiped out over half of production; still felt today. Organizations like RRG Solutions Mexico, Maxiterra, and Camino Cacao brought much needed structure and support.
CHONTALPA
The cacao grown is mix of Trinitario hybrids and local Criollos. Many of the producing parcels are 60+ years old and have declining yields. With the support of Camino Cacao, leveraging a holistic agroforestry approach, the hope is that this will achieve both economic viability and environmental sustainability.
wet beans are Fermented
Fermented cocoa beans are dried on cement for Up to 7 days.
We Care
Our Mexican cacao beans are sourced from the Camino Cacao fermentary, an impact-driven company dedicated to combating declining cacao yields and deforestation while providing meaningful livelihoods for small producers. Co-founder Carlos Azcuaga champions agroforestry systems, and has given over 3,000 hours of technical training in syntropic agroforestry to local farmers. With many cacao parcels over 60 years old and experiencing declining yields, Camino Cacao aims to achieve economic viability and environmental sustainability through holistic farming approaches.
Camino Cacao purchases cacao en baba from approximately 235 smallholders with 370 hectares of producing land near Chontalpa, processing it at their local facility. They support farmers with comprehensive training in good agricultural practices, including soil treatment, pruning, disease management, and soil analysis. Their "Regenerative Syntropic Agriculture Demonstration Plots" serve as educational centers for small growers, showcasing efficient management practices and biofertilizer creation.
Their state-of-the-art fermentation facility ensures meticulous fermentation protocols, guaranteeing high-quality cacao that meets and exceeds artisan chocolate makers expectations.
