Mexico Soconusco El Vado Lote V 6.0**


Prices upon request

Product description

Cacao is interwoven in the fabric of Chiapaneco history, identity and culture, with academics placing the use and cultivation of cacao by the Olmecs in the period of 2000 BC to 250 AC. This rich heritage is still very much present in modern day Chiapas where cacao is still grown and consumed by locals. Tuzantán is a Nahuatl name which means “place with an abundance of tuzas.” Tuzas are gophers. In this area, cacao is collected fresh and brought to the fermentation center at Finca La Rioja.

Net weight 60 kg
Weight N/A





Chiapas State, Municipality of Tuzantán


500gr Sample, 60kg Bags

Production Model


Fermentation Process

Centrally Fermented

Flavour Profile

Cacao, Vegetal

Region and Country

Mexico, Chiapas State, Municipality of Tuzantán. El Vado is a small area nestled in the Sierra Madre mountains, with a population of 150 inhabitants


The history of cacao in the Southeast of Mexico dates to pre-colonial times. Cacao was not only an integral part of the culinary and religious traditions of the region, but it was also used as currency. Chiapas was the center of cacao commerce in Mesoamerica when the Spaniards reached the area in 1522. The first cacao brought to Europe to the Spanish court came from Chiapas. Most of the cacao currently grown in Mexico is produced by the states of Tabasco (18.000 MT) and Chiapas (4.500 MT). Of the total, less than 100 tonnes are exported each year. El Vado cacao grows on the foothills of the Sierra Madre along bumpy winding roads, in the shadow of the imposing mountains above. This cacao grows at an altitude of 350 meters above sea level. The plots along the road are owned by the inhabitants of El Vado along an area of about 5 kilometers. Our Mexico El Vado collection is comprised by cacao beans grown and harvested by 14 different farmers.


October - February (main harvest) March - August (mid-crop)


Genetic studies in the area show that the cacao populations in Soconusco are predominantly a mix of Criollo and Trinitario hybrids.

Post Harvesting Process

The cocoa is collected fresh and brought to Finca La Rioja for fermenting and drying. This lot was fermented during 6 days and dried on the original drying patios built in the early 1900’s during 7 days.


Round body, chocolate base with herbal notes, ripe plums, sun dried bananas and a soft nuttiness.

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