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The Bicolor Cacao Cacao Theobroma Bicolor called Pataxte, is another species of cacao, the chocolate of the Mayans and Mesoamerica. One of the most frequent uses is in a drink called Pataxte cacao. In its preparation, the cocoa pods are fermented, which is called calcification, which will later result in that ancestral drink.

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Our cacao is of Oxaqueño origin, grown in the Chinantla region, and is popularly known as Cacao Jaguar. Currently the producers work the cocoa in this region in two groups with 30 families, which represents a total of 120 producers. So the work is family, and involves both men, women and children, in the different stages of its cultivation, as well as its transformation.