Tabasco is Mexico's largest cacao-producing state, accounting for the bulk of national output, with the low-lying Chontalpa zone holding a pre-Columbian cultivation history and predominantly smallholder farms grown under fruit-tree shade.
Country
Mexico
Region
Tabasco (Comalcalco / Chontalpa)
Growing region
Americas
Coordinates
18.27°, -93.22° (approx.)
Elevation
10-50 m
Producer
regional
Genetic groups
Criollo, Amelonado, admixture
Traditional class
Trinitario
Also known as
Chontalpa, Comalcalco
Bean notes
Mixed cotyledon colour; the Chontalpa is a recognised home of ancient Mexican Criollo, and some farms retain white-bean Criollo strains locally called 'almendra blanca', but most cultivated stock is Trinitario and Forastero hybrid material.
Harvest season
main Nov-Mar; lighter mid-year crop
Fermentation
Smallholder box and basket fermentation, durations varying by farm.
Drying
Sun-dried on patios and raised platforms.
Flavour
mild cocoa · nutty · soft spice · low bitterness
Updated
2026-05-22
Sources
Motamayor et al. 2008 (genetic clusters)
Slow Food Foundation — Chontalpa Cacao Presidium: https://www.fondazioneslowfood.com/en/slow-food-presidia/chontalpa-cacao/
Make Mine Fine — Mexico: Tabasco and Chiapas: https://www.makeminefine.com/cocoa-sustainability/mexico-tabasco-and-chiapas/