Cracked open eight of these once, pulp way thicker than regular cacao, almost like raw scrambled egg in color and sliminess.
The Basics
Mocambo, also called jaguar cacao, Theobroma bicolor, is a cacao relative in the family Malvaceae.
Origin and Habitat
Native to Central and South America, historically significant to the Maya, who called it pataxte and mentioned it in the Popol Vuh alongside maize and beans as part of what humans were made from.
What It Looks Like
Similar in general form to a cacao pod, but the pulp inside is noticeably thicker.
Uses and Flavor
The pulp is almost like raw scrambled egg in color and sliminess once cracked open, quite different from regular cacao’s pulp.
Growing It Here
Cracked open eight of these once to see what we had. Tried a micro-ferment with a bunch of coconut sugar added to give the yeast more to work with. We’ll see what happens with that batch.
Pests and Diseases to Watch For
Nothing specific to report yet.
Kenta’s Take
Growing something the Maya wrote into their creation story, right alongside our regular cacao, is the kind of history that makes this whole project feel bigger than just farming.