Mexico
Oaxacan Ceremonial Cacao
4.8 (176 reviews)
- Cocoa Nib
- Cinnamon
- Honey
Criollo-Trinitario cacao fermented for five days and sun-dried in Oaxaca, then stone-ground. Whisk it hot for a slow, grounding ritual.
- Altitude
- 400-800 m
- Process
- Fermented and sun-dried
1
Brew studio
Brewing Oaxacan Ceremonial Cacao
Water (g) · 1:12
240
- Water temp
- 85°C
- Grind
- Coarse nibs, ground fresh
Cacao: steep, then whisk until frothy before serving.
3:30
Bloom: pour twice the coffee weight in water, gently swirl