This bar is sprinkled with hibiscus flower harvested by the indigenous community “Numa Gamaa Ski Yu Me’Phaa”. The members of the Me’Phaa community have been cultivating the creole Hibiscus tree for centuries. The variety featured is known for being particularly robust and aromatic. It’s a tart, almost salty flavour and it pairs beautifully with the cacao from the Malaquías farm.
Launched in November 2019, Enrique Pérez and the team and Cuna de Piedra is a collaboration between friends to create something amazingly special. Translated as "cradled in stone" it reflects the mission to highlight Mexican cacao and build a sustainable and exciting local product worthy of the world stage. Biodiversity is constantly being challenged within Mexico but it is the home of over 4000 years of cacao production and enjoyment. Award for best packaging is well deserved and we're sure many awards for their chocolate are on the way.