In 2005, Taza cofounder Alex Whitmore traveled to Oaxaca to steep himself in the history and culture of Mexico. There, he learned about the pre-Columbian ritual of “xocolātl” in Latin America, and the customs that surrounded the transformation of cacao into a drink. Having grown up eating European-style chocolate candy, Alex was surprised and inspired by the simplicity of the Oaxacan treatment of chocolate. He was compelled by the minimal processing and traditional method of stone grinding the beans… so much so that he was moved to start a business dedicated to crafting artisan, Mexican-style chocolate in the United States.

A company with a conscience, Taza Chocolate is sustainable – not just financially but environmentally, and community-focused. The company produces 100% stone ground, organic chocolate using only the best ingredients while compensating growers fairly for their work.

All chocolates are suitable for eating and drinking!

Taza Vanilla Bean Chocolate Mexicano
Made with single origin, sustainably grown cacao and whole bourbon vanilla beans. They source the vanilla from the Villa Vanilla Spice Plantation in Costa Rica, where the vanilla is cultivated organically and biodynamically. To craft the chocolate, they use the entire vanilla pod, not just the seeds, grinding it together with their roasted cacao nibs. Enjoy this profoundly perfumed disc as a snack or in hot cocoa

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