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Río Samaria
Mexico
Dark & Nutty
Notes of plum jam, champurrado, tobacco leaf
notes from the maker
“Having experimented with a very small batch of Mexico beans before, I was thrilled to develop this new bar made with beans from the Cunduacán region of Tabasco. Since this new chocolate is also going into our drinks and confections, I knew it had to be extra delicious and interesting. Ultimately I opted for a record-breaking 36-minute roast, to allow heat to reach deep inside the beans for an even roast across the batch. I am super proud of the bright fruity taste, and interesting woody finish.”
– Nate, Senior Chocolate Maker
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.
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.