BFMAGAZINE

The history of the cacao tree has roots in the ancient Central and South American cultures. The Mayas were the first known to have cultivated the trees in what is today known as modern day Mexico. Chocolate, the familiar product that the cacao pods yields, originates from the Aztecan word “xocolatl” which means “bitter water.” Cacao itself, derives from the word “Kakaw” and was not discovered by Europeans until roughly a decade after Christopher Columbus discovered America.

Today, the cacoa tree also grows in tropical countries like Ecuador and Brazil, and yields fruit commonly called cabooses, directly on it’s trunk or branches. When they are harvested, they are split open with machetes to gather their beans, which are a pearl-like white. The beans are then washed, fermented by immersion, dried before being roasted to enhance the aroma, and then ground into powder. During the grinding process, the fat content dissolves, producing a thick buttery liquid. Our Cacao Tabac is an expression of both the cacao pod and the contextually rich history of the region from where it is grown.