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SOCONUSCO,
MEXICO
Soma Cacao
PROFILE
Mexico’s southern state of Chiapas is one of the country’s most biodiverse regions—where tropical lowlands, volcanic ridges, and dense forests create a mosaic of fertile microclimates. At the foothills of the Tacaná volcano, near the Guatemalan border, cacao has thrived for millennia in this humid, richly layered ecosystem.
This cacao comes from a farm located in Cacahoatán, whose name in ancient Toltec language translates to “place of cacao.” It sits within the historic Soconusco region, once a major cacao heartland supplying prized beans to Maya and later Aztec elites. This deep agricultural heritage still resonates today, giving the area’s cacao a cultural and historical depth that is inseparable from its terroir.
Soconusco, Mexico
CACAO
PROFILES
Soma Cacao
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TERROIR
Origin Country
Mexico
Town, Region, State
Cacahoatán, Soconusco, Chiapas
Single-Farm
Finca La Rioja
Harvest Year
2025
Beans Genetics ("variety")
Beans Genetics - (variety)
— (Porcelana Blanca)
MAKING PROCESS
The beans used for Soma’s Mexican cacao come from Finca La Rioja, a family farm owned and managed by José María Pascacio Muñoz. The farm’s story dates back to the early 1900s, when José’s great-grandfather immigrated from La Rioja, Spain, and introduced selected Criollo cacaos from Guatemala, Belize, and other parts of Mexico.
When José revived the farm after years of abandonment, he expanded its genetic base with Venezuelan Criollo, rebuilt the nursery, modernized fermentation facilities, and adopted a natural agroforestry system.
Over time, these diverse Criollos (originally meaning “local”) naturally hybridized into what is now known as Porcelana Blanca—a non-endemic but locally adapted Criollo-type varietal.
It is worth noting that José’s cacao was awarded in two consecutive editions of the prestigious Cacao of Excellence “Best 50” awards, earning a silver prize in 2019 and a gold prize in 2021. This double recognition is a testament to the intrinsic quality of the beans, as well as to the skill and care applied at the farm throughout their processing.
All post-harvest steps are handled on the farm by José, his family, and local workers: fermentation in wooden boxes, followed by sun-drying on wooden tables.
José then personally transports the beans to a craft chocolate maker in Tabasco, ensuring careful roasting, cracking, winnowing, and grinding into a pure cacao paste.
MORPHOLOGY
SOLID
HUE – Terra Cotta, light brown
TEXTURE – Dry, crumbly
SCENT – Amber, nutmeg, milk chocolate
FORM – Flakes
BEVERAGE
HUE – Clay, brown with strong orange hue
TEXTURE – Fluid, homogeneous
SCENT – Underwood soil, light milk acidity, dulce de lecche
FOAM – Peach
AROMATIC PROFILE
Fruity
TASTING NOTES
TOP NOTES – Cacao nibs, unripe berries
HEART NOTES – Fresh yoghurt, fruity hints of jam
BASE NOTES – Nutty, chestnut
REMARKS
This cacao stands out with its unique fruity milk chocolate aromatic profile.
It opens with a characteristic note of cacao nibs, leaning toward slightly underripe red berries like redcurrant.
Very quickly, a creamy, milky character takes over, supported by a mild roasted bitterness that adds structure without heaviness.
As it develops, softer dairy impressions emerge—yogurt and a light jamminess—giving the profile a comforting roundness.
The finish shifts into a warm nutty tone, somewhere between walnut and chestnut, leaving a smooth and familiar aftertaste.
Overall, complex and subtle aromas that deliver a unique profile and experience.
EFFECT PROFILE
Sharpening
OBSERVED STATES
SOOTHING • FOCUSED • STEADY
REMARKS
This cacao opens with a gentle, gradual ascent—a soft lift rather than an immediate peak. The heartbeat deepens slightly, in a steady and pleasant way, setting the tone for an overall grounded experience.
A subtle “bubble effect” settles in, creating a contained, calm state where external distractions feel muted. Visual focus takes a moment to stabilize, with peripheral vision becoming lightly blurred before everything evens out.
The dominant feeling is calm clarity: soothing, warm, and quietly centered. It promotes a state of mild concentration rather than stimulation, making it especially suitable for meditation, journaling, or any focused practice that benefits from steadiness rather than excitement.
