One thousand years of tradition
The Chiapas region was one of the first to grow cocoa. With its proximity to volcanic areas, it therefore enjoys a fertile, volcanic soil which produces fantastic cocoa pods.
The cocoa trees found on the Mokaya Plantation are native species and descend from the first cocoa trees ever cultivated. They therefore produce highly perfumed beans with an ancient flavour which can be turned into exceptional chocolate.
The Mokaya Plantation follows mixed farming practices, growing cocoa trees alongside coffee, eucalyptus, ceiba and cinnamon trees. These plants all live together in harmony and provide mutual protection.
The sheer size of the ceiba allows it to protect the rest of the crops due to the shade offered and the enriched soil provided by its roots. For the Mokaya forebears, this was a sacred tree. According to their belief system, the tree connects the world of the dead with the world of the living.
In keeping with the ethos of biodiversity, the Mokaya Plantation is organic. The region’s climate is especially conducive to the spread of insects, and thorough, painstaking work is therefore required to grow cocoa here.