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!

Guajillo Chili
Taza Guajillo Chili Chocolate Mexicano is made by hand in small batches from single source, sustainably grown cacao. To season this chocolate, they use a small amount of locally grown guajillo chili, a spice traditionally paired with cocoa in Mexico. The Guajillo Chili Chocolate Mexicano has a rustic texture and powerful notes of citrus and smoke, with a slow-to-develop heat that's assertive but not overwhelming. 100% USDA certified organic.

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