Origin

Mexico - These Pataxte beans are grown by the "Chinanteco" tribe in the fertile La Chanantla Region of Oaxaca. Many small farmers grow these beans - our current batch is grown and processed by Dionisia who loves visitors and sharing a rich beverage of Pataxte.

Process

The Pataxte fruits fall to the ground, unlike cacao. The pods are routinely collected from the ground, cracked open and fermented for 2 days before being washed and gently dried over 2 weeks. The seeds are then gently dry toasted and peeled by hand. 

Flavor

Pataxte offers an entirely different sensory experience—boasting a rich, dense texture and a uniquely robust, intensely nutty flavor profile.

Ingredients

80% Stoneground Pataxte, 20% cocoa butter