Brands

Shade: pepper, vanilla, cedar. 100% ARABICA, Puebla México, 1200–1500 m.n.m.

Medium roasting, acidity balanced, medium sweetness

Cocoa powder is obtained by drying, pressing and defatting cocoa beans. During pressing, cocoa beans are processed to preserve key vitamins, minerals, antioxidants and especially enzymes, which are destroyed at temperatures above 40 ° C. At the same time, the cocoa powder treated in this way retains the taste properties and aroma of cocoa beans. Cocoa powder and cocoa beans have more antioxidants and flavonoids than, for example, blueberries, red wine, black or green tea. Cocoa powder is rich in minerals including magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese. The product comes from the Mexican state of Tabasco, the type of cocoa is Criollo. Unlike similar products, cocoa is pressed on the original stone presses and contains a maximum of 12% cocoa butter.

Suricata Inspiration: 70% vegan chocolate with raisins, cocoa, coffee, cola nuts, jaguar habaner 10g

Delicious roasted cocoa beans of the Criollo aromatic variety grown in Tabasco. 

Dry Mexican mango 100g 

Vegan Chocolate bar with raisins, cocoa nibs and chili habanero Jaguar.

Pinole is a traditional Mexican semi-finished product. It is roasted ground corn mixed with roasted cocoa, sugar and cinnamon.

Pinole is a traditional Mexican semi-finished product. It is roasted ground corn mixed with roasted cocoa, sugar and cinnamon. 

Shea butter 100%, unrefined 50G.

SKIN MOISTURIZER. 

Amaranth with raisins and chia for porridge, 300g

Grasshopper Salt & Salt with worm: 2x100g

A guajillo chili or guajillo chile or chile guaco (Spanish: chile guajillo) is a landrace variety of chile pepper of the species Capsicum annuum, and is the second-most commonly used dried chili in Mexican cuisine.