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Cunda de Piedra Comalcalco is a group of Mexicans who are passionate about cacao. Its mission is to raise the quality of life of everyone involved in the process, from those who grow and harvest the land, to those who consume their bars. Cuna de Piedra is a homage to Mexican cacao. Each one of their chocolates is a reflection of the best lesson Mother Nature has taught us: good things take time, but they are worth waiting for.



CUNA DE PIEDRA mini chocolate bar


    This bar is a single-estate bean. Beyond “single-origin”, this cacao is sourced from a single grower, Malaquías, whose production is supported by Carlos, a young engineer.

    On Malaquías’ finca, several hundred cacao trees coexist with wild black pepper vines and various citrus species. Cuna de Piedra is proud to work closely with them to ensure fair wages and ongoing sustainable harvesting.


    For this bar, Cuna de Piedra has chosen the hibiscus flower harvested by the indigenous community “Numa Gamaa Ski Yu Me'Phaa”, from whom they have learned a special kind of devotion to Mother Earth, and a true understanding that the whole is greater than the sum of its parts. · The members of the Me'Phaa community have been cultivating the creole Hibiscus tree for centuries. This is the variety that was originally introduced by the Spanish galleons on the Pacific route from Manila to Acapulco, and is known for being particularly robust and aromatic.

    Cuna de Piedra joined Slow Food Mexico in support of their initiative to protect and preserve the salt mines in Zapotitlán Salinas. Slow Food International designated this salt with the title of Presidia in 2018 to promote its historical, cultural, and gastronomic value.

    73% WITH COFFEE BEANS 73% 

    Indigenous people are responsible for more than half of the coffee production operations in Mexico. Promoting the coffee that comes from these small communities means supporting and strengthening their economic growth, and their collective power as producers. · Buna is a Mexican coffee company that works directly with indigenous, family-run operations. They are known for being closely involved with all parts of the process, from bean to brew. For this bar, Cuna de Piedra uses their Dalia blend, which features rich caramel notes.


    Cuna de Piedra sources their Soconusco, Chiapas cacao from a cooperative in the Raymundo Enríquez ejido, composed of 28 members who own 50 hectares of orchards, where cacao is grown alongside other fruits such as lemons, coconuts, mangoes, mamey, and pineapples, as well as tropical flowers. Harvest after harvest, the co-op ensures consistency across all seasons by sourcing beans only from their own members, and compensating for the genetic diversity of their plants by knowing exactly which lots to ferment in the same batch.

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