Mexico
SOCONUSCO CHANTUTO
Soconusco is Mexico’s cradle of cacao real (royal cacao), once paid in tribute to Aztec emperors and shipped for centuries to the Spanish royal household.
This organic certified cacao is produced by producers belonging to CASFA (Centro Agroecológico San Francisco de Asís S.A.). CASFA has been engaging deeply in the protection and restoration of the legendary royal cacao of Soconusco for over 30 years. CASFA organizes a network of Maya producers across Chiapas, supporting growers of cacao, fruit trees, medicinal plants, and other crops. The organization works on conservation of natural resources, strengthening agroecological production, and revitalizing traditional knowledge.
The cacao from Soconusco was recognized in the 16th century during visits from Fray Alonso Ponce and has appeared in historical documents as fine cacao since the year 1600. The cacao has a remarkable flavor profile of nuts, dried fruit, and spices.
TERROIR
A narrow strip of Chiapas wedged between the Pacific and the Sierra Madre, with the Tacaná volcano above it and over 1,700 mm of rain a year.
Heirloom Criollo and Trinitario grow intercropped under shade. Beans are fermented centrally for six days in wooden boxes, sun-dried, and hand sorted. The profile leans dried fruit and marmalade, with spice and a nutty base.
This organic certified cacao is produced by producers belonging to CASFA (Centro Agroecológico San Francisco de Asís S.A.). CASFA has been engaging deeply in the protection and restoration of the legendary royal cacao of Soconusco for over 30 years. CASFA organizes a network of Maya producers across Chiapas, supporting growers of cacao, fruit trees, medicinal plants, and other crops. The organization works on conservation of natural resources, strengthening agroecological production, and revitalizing traditional knowledge.
The cacao from Soconusco was recognized in the 16th century during visits from Fray Alonso Ponce and has appeared in historical documents as fine cacao since the year 1600. The cacao has a remarkable flavor profile of nuts, dried fruit, and spices.
TERROIR
A narrow strip of Chiapas wedged between the Pacific and the Sierra Madre, with the Tacaná volcano above it and over 1,700 mm of rain a year.
Heirloom Criollo and Trinitario grow intercropped under shade. Beans are fermented centrally for six days in wooden boxes, sun-dried, and hand sorted. The profile leans dried fruit and marmalade, with spice and a nutty base.
Silva Quality
Special Selection
Pictured: Don Elfido, producer with CASFA
Flavor Profile
Dried fruits, marmalade, spices, nutty
QUALITY & PROCESSING
Certifications:
Organic
Variety:
Heirloom Criollo and Trinitario
Fermentation Process:
Centrally, 6 days in wooden boxes
Source:
CASFA association, Soconusco
Drying:
Sun-dried
Harvest Seasons:
May–August, October–November
Sacks:
Sisal, 60 kg
We believe that the difference between traceability and transparency is published and verifiable data for each and every step in our supply chain.
