Mexico Finca La Rioja Porcelana Blanca – IN PREPARATION

Region and Country

Cacahoatán (“Place of Cacao” in the ancient Toltec language), Chiapas State, Mexico

Story

Chiapas was the center of cacao commerce in Mesoamerica when the Spaniards reached the area in 1522. And ever since, cacao has remained a central part of the agricultural heritage of Chiapanecos.

Finca La Rioja was established in the beginning of the 1900’s by the Riojano immigrant Moisés Mugüerza Gutiérrez who planted cacao along with coffee and other crops. Don Moisés collected Criollo cacao varieties from the South of Mexico, Belize and Guatemala which he further developed in his nursery. The quality of the cacao produced on the Finca was recognized beyond the borders of Chiapas and earned several important national-wide recognitions. Almost 100 years later, the descendants of don Moisés keep their cacao heritage alive.

Great grandson José María Pascacio has been the owner of Finca La Rioja since 2013 and with much love, perseverance, hard work and effort, he has brought back the plantation to its old glory days. In 2021 Finca La Rioja’s cacao was recognized with GOLD at the International Cocoa of Excellence Awards.

Harvest

October – March (main harvest) June – September (mid crop)

Genetics

Mixture of the plantation’s old genetics and Carmelo trees introduced to the plantation. Developed by don Carmelo on his Finca La Joya in Tabasco, the hybrid named after him is a mixture of Criollo and Forastero genetics.

Post Harvesting Process

The cocoa beans are harvested and fermented in wooden boxes at the Finca during a period of 5 days. Drying is currently done on wooden trays during periods of 7 to 20 days depending on the weather conditions.

Flavour

Light to medium body; light citrus acidity, medium bitterness; notes of fruit, tobacco, molasses, caramel, coffee and nuts.