In Mexico, cacao cultivation is scattered throughout the warm and temperate zone of the country. From the province of Tabasco, to Michoacán, Colima, Chiapas and Campeche. It grew spontaneously, but some main varieties of the plant were also cultivated. The most esteemed cacoa were those of the provinces of Tabasco and Soconusco (Xoconocho), for their large and good-tasting seeds.
To put Dom Rep's LA RED and West Papua's operations into perspective, Tabasco has a cultivated area of cacao of 41000 hectares on which 31000 families depend, who own 36000 farms, distributed in 450 communities. Explore the unique profile of this aged Tabasco, using cacao from 2016; expect very light notes of green peppercorn, the flavour of Jalapeno (but not the heat), black pepper powder and green apple sweetness. Lovely. Mild and very chocolatey.
Tabasco - Mexico - 65+5 - Vaulted 70%
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