"Hot chocolate with some kick! This hot chocolate has quite the spice, giving it an exotic flavor. It wasn't overly sweet, and was just right for my palate."
ABOUT THE ORIGIN
Río Samaria is located in Tabasco, Mexico, a land recognized as the cradle of cacao. While ancient Olmec, Mayan, and Aztec civilizations once honored cacao as a sacred drink, modern Mexican cocoa production has struggled. In a region where most beans skip fermentation in favor of lavado (a traditional washing and sun-drying process), Alejandro Zamorano of Revival Cacao recognizes that heritage requires evolution. By fermenting beans for seven to nine days, Alejandro has successfully introduced Río Samaria cocoa to the international specialty market — which values high-quality, fermentation-driven cocoa — even as he sustains traditional lavado methods.
ABOUT THE ORIGIN
Río Samaria is located in Tabasco, Mexico, a land recognized as the cradle of cacao. While ancient Olmec, Mayan, and Aztec civilizations once honored cacao as a sacred drink, modern Mexican cocoa production has struggled. In a region where most beans skip fermentation in favor of lavado (a traditional washing and sun-drying process), Alejandro Zamorano of Revival Cacao recognizes that heritage requires evolution. By fermenting beans for seven to nine days, Alejandro has successfully introduced Río Samaria cocoa to the international specialty market — which values high-quality, fermentation-driven cocoa — even as he sustains traditional lavado methods.







