The bar is made from a single-estate, Lavado (unfermented, washed) cacao from Doña Dionisia García’s land, which is located in a town called San Felipe de León, within a region known as “La Chinantla”, in the northeast of Oaxaca.
Doña Dionisia comes from generations of guardians of the Oaxacan cacao legacy, she is a Chinantecan Cuisine ambassador, cacao grower and traditional chocolate maker. In her agroforestal landscape biodiversity is expressed in other native trees like pataxte (Theobroma bicolor), achiote, chicozapote, mamey and banana plants.
To create this chocolate, we were inspired by the traditional “Chocolate de Mesa” of Oaxaca; cacao, cane sugar and a delicate touch of Mexican cinnamon.
Tasting Notes: Medium-altitude, lavado (unfermented washed) cacao with a touch of cinnamon. Tastes of roasted almonds, nutmeg and cinnamon. Intense cacao, light roasted nuts and a subtle cinnamon aroma. Delicate body and thin mouthfeel
- 1.05 oz
- Single Origin
- INGREDIENTS: Cacao beans, Cane sugar, Mexican cinnamon. Manufactured on equipment that processes wheat, milk, soy, peanuts, tree nuts and eggs