Tuzantan is the name I gave to this cacao, cultivated and processed with great care by the cacao growers' association of "El Vado," made up of 14 cacao families who strive to preserve the integrity of the environment while producing the highest quality cacao.

This cocoa was cultivated with great care in a large-scale regenerative agroforestry system, respecting the environment and natural cycles, and avoiding the use of synthetic chemicals to protect the ecosystem and those who work there.

CACAO GROWN, HARVESTED AND PROCESSED ORGANICALLY, WITH RESPECT FOR THE ECOSYSTEM AND PEOPLE, AND WITHOUT THE USE OF PHYTOCHEMICAL SUBSTANCES

We believe in the benefits of the cacao ritual and its ancient role in Mesoamerican culture. That's why we created a rough-textured cacao paste, obtained by pressing cacao beans with stones, which can help you discover a new side of this functional food.


[NO ADDED SUGAR]

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Microregion: Tuzantán, Chiapas State, Mexico
Cocoa variety: Fino de aroma, local genetics (Soconusco)
Frying: light and brief
Processing: stone-ground, unsmoked, unrefined
Harvest: December 2022
Aroma: pepper, tobacco, green notes, tropical spices
Bitterness intensity: medium
Packaging: Packaging in FSC-certified paper (PAP81) - Confer in paper

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HOW TO PREPARE A CACAO DRINK IN MESOAMERICAN STYLE

A delicious and nutritious drink like cocoa can replace morning coffee and contribute to the health of the nervous system, cognitive system, and heart. It also helps strengthen the immune system thanks to the action of flavonoids, antioxidants present in cocoa. Cocoa is also considered a mood enhancer; thanks to its rich content of the amino acid tryptophan, it helps produce serotonin, the hormone of good mood, thus improving our emotional state. Cocoa contains neurotransmitters and bliss molecules, such as anandamide, an endocannabinoid produced by our body and further stimulated by cocoa, giving us a feeling of well-being and pleasure. You can drink it in the morning, during or after your meditation session, or use it for holistic purposes.

PREPARATION:

Chop 15-20 g of cocoa using a knife. Heat a small amount of water (equivalent to a large cup of tea - 180-200 ml) almost to boiling point, or, if you prefer, use a plant-based milk of your choice.

Pour the freshly chopped cocoa into a saucepan, and gradually add hot water (not boiling water, otherwise it will alter the flavor and properties); stir until completely dissolved. Add the remaining water. If you don't want to use a saucepan, you can use a blender or a simple milk frother. The traditional drink is bitter, but if you really can't resist, you can add a date or a little honey to the mixture.

For a functional effect, an excellent solution is the use of medicinal herbs and spices, such as cinnamon, cardamom, chili pepper, damiana, ashwagandha, turmeric, ginger, and so on. In Mesoamerica, part of Central America today, cacao is often prepared with corn paste.

Serve it in your favorite cup.

NUTRITIONAL VALUES PER 100 g

Energy: 2772 kJ, 657 kcal
Fats: 52 g, of which saturated fatty acids: 33 g
Carbohydrates: 28 g, of which sugars: 1.1 g
Fiber: 14 g, Protein: 14 g, Salt: 0.01 g
Potassium: 762 mg, Magnesium: 225 mg, Iron: 2.6 mg