Revival Drinking Chocolate

The bean-to-bar craft chocolate movement originated as a way to change chocolate by doing things differently. This movement opposed an industry for which farmers were faceless numbers, cacao the ultimate commodity and chocolate a combination of additives where cacao was one of many ingredients. Bean-to-bar craft chocolate makers offered in contrast single origin / high quality / low sugar chocolate in small batches, pure ingredients and crazy inclusions, interesting stories a...nd a transparent supply chain. However, most chocolate makers' outstanding issue is to know more about the cacao they use, that is, about the people behind it as "fine cacao" gets increasingly commoditized. Bean-to-bar craft chocolate is not just a product, it's a philosophy and that philosophy requires knowing (and caring) all you can about the people at the other side of the supply chain. The @primobotanica.chocolate team follows this principle to the letter and paid us a visit several months ago to check everything first-hand and shake hands with the farmers (and drink and dance with them). This amazing chocolate is the result of that origin trip, an edible interpretation of the cacao and its context. And in the second photo you see Eder, the master mind behind the cacao of that bar ( by @cacaoroad while being interviewed by @justuslowry or the other way round). @ Tapachula, Chiapas

We are happy to have been able to deliver our Mexican single-estate cacao from Tabasco to @kyyachocolate in Arkansas. After a failed harvest, a delayed new one and a worldwide lockdown disrupting post- harvest processes and transport... We finally made it! We want to thank @kyyachocolate for their patience as it took almost 3 months for the cacao to travel the 1800 miles separating Comalcalco (Tabasco) from Springdale (Arkansas). After all, this is what direct trade is about: to bet on farmers far away and understand their situation first-hand. We hope to see their Mexican chocolates available again soon. @ Springdale, Arkansas

What is single origin cacao? Brought to its logical conclusion, it is cacao coming from a single farm and from a specific geographic coordinate tracked down even to the trees from which the cacao was harvested. At the most basic level, you also need a farmer to take care of the trees and harvest the pods (such as Malaquias the cacao farmer on the right) and someone to ferment and dry the beans (like Carlos the engineer with the red T-shirt). And there is also me orchestrating... everything: Advancing money to Malaquias to finance the harvest, paying a wage to Carlos, providing equipment to both (fermentation boxes, thermometers, bags, organic fertilizers...) as well as organizing logistics, looking for customers or delivering cacao to them. We are the "Trinity of cacao" and this "single-estate cacao Malaquías" in one photo. Because simplicity is not simple, but the ultimate sophistication. #mexicanchocolate #tabasco #beantobar #hechoenmexico #cacaomexicano #singleorigincacao #euroamericancacao #simplicityisnotsimple @ Tabasco, Mexico

Thanks @sirenechocolate for your kindness! Sirene made sure that each cacao farmer behind our Chiapas origin, that he uses for the newly launched Sirene 73% limited edition bar, received a bar to enjoy at home. Here you have a photo of just some of them. The chocolate business is noted for the disconnection between an "origin" growing cacao and a country of "destination" making the chocolate and consuming it, with almost no feedback between both sides of the value chain (gro...wer and chocolate maker). Do you imagine growing grapes in one country only to ship them to another country for making wine? Well this is the case with chocolate. But if chocolate makers send samples of their chocolate back to the farmers, the loop is closed. Farmers feel more engaged and proud of their labor, as they can enjoy the end product of their effort. A bridge between origin and destination is being built and farmers realize that a distant and unknown chocolate maker cares about them and about their ancestral cacao. It's like a message in a bottle, in this case floating all the way from Victoria (Canada) to Tapachula (México) with a "thank you" letter inside. @ Tapachula de Córdoba y Ordóñez, Chiapas

We are very proud to share the mindblowing desserts made with our Mexican cacao from Chiapas by our friends @miann_chocolatefactory and @miann_fortstreet in New Zealand! This is bean-to-dessert 3.0 craft chocolate at it's finest. Soconusco cacao in Chiapas has been continuously grown for the last millenia, being the Mokaya people among the first to make chocolate in history in 1900 BCE. More than 4000 years later Soconusco cacao is reaching new heights with @miann_chocolatefactory at the other side of the Pacific. The Mokayas would be proud for sure. #mexicanchocolate #mexicancacao #miannchocolatefactory #euroamericancacao #chiapascacao #birthplaceofchocolate @ Auckland, New Zealand