Description
On Tom & Monica’s trips to Central America, they were often given a drink made with cacao and allspice, which is known as “Pimienta Gorda” (fat pepper) in Spanish. Adding local spices was a common way to make “chocolatl,” a drink which was, for thousands of years, the primary way people consumed cacao.
The history of chocolatl is fascinating, dating back thousands of years to the Olmecs, Mayans and finally the Aztecs. For more of the story check out our “Brief History of Cacao” page! Although traditional chocolatl doesn’t include sugar, this hot cocoa is a sweet and savory way to experience the spiced flavors which are present in the historically significant drink.
As with all Goodnow Farms hot cocoas, they have freshly pressed this cacao powder themselves, from the same directly sourced single origin beans they use to make their bars. It’s not alkalized and there are no additives, so in addition to the savory, spicy flavors of the pimienta you can also taste the true flavor notes of the cacao. This is the perfect hot cocoa for curling up in front of a warm fire!
This Spice Is So Nice!
Like the name implies, allspice has hints of a number of different spices in its flavor profile, including cinnamon, nutmeg, cloves and ginger. Goodnow Farms loves using “local” favors, and it’s also the only spice which grows only in the Western Hemisphere. They source this particular Pimienta Gorda from the single origin spice masters at Burlap and Barrel, who purchase it directly from small farmers in Alta Verapaz, Guatemala. If that region sounds familiar it’s because it’s the same place the Asochivite cacao comes from!
