Other products
Cacao Vinegar
Natural unpasteurized vinegar that comes from the double fermentation (aerobic + anaerobic) of cacao mucilage. It starts first during cacao fermentation and then it is left to continue the ferment process in a new barrel.
Content:
3.7 % Acetic acid, 8° Brix
Presentation:
20 liters carafe
Uses:
It can be used as a regular vinegar for cooking and salads, shrubs and cocktails.
Mexican cinnamon powder
Grown in the agroforestry system with cacao, allspice, achiote tree and/or other species.
Achiote (Annatto)
Available in paste and grains.
