about us

We are a group of Mexicans who are passionate about cacao. Our mission is to raise the quality of life of everyone involved in the process, from those who grow and harvest the land, to those who consume our bars.

Cuna de Piedra is an homage to Mexican cacao. The undying admiration for what is our own moves us to honor and praise it in everything we do.

Each one of our chocolates is a reflection of the best lesson Mother Nature has taught us: good things take time, but they are worth waiting for.

our dream

In traditional cacao production chains, there are at least 6 intermediaries before the product reaches the final  consumers. We do not have intermediaries, we deal directly with those who are in contact with the land, and we only work with those who grow, harvest and ferment in the same place, in that way we ensure that our allies get the highest pay for what their own land provides them.

Our dream is that this practice increases among those who harvest cacao, and that we, through Cuna de Piedra, can be able to support them so they can continue with their millenary legacy.

our allies
Ancient Spring Salt from Zapotitlán Salinas
Numa Gamaa Ski Yu Me’Phaa Community
Mezcaleros from Santiago Matatlán

Ancient Spring Salt from Zapotitlán Salinas

Slow Food Mexico is part of the global Slow Food network, an international non-profit organization that promotes good, clean and fair food for everyone on the planet. Within their great mission, they develop food preservation projects of great agro-cultural importance to which they designate with the title "Presidium", this is a very special way to name and protect their origin considering different aspects such as susceptibility to extinction of its region, its ecosystem, its traditional method of elaboration and / or of its genetic endemism.

The mission of the movement resonates with the values of CUNA DE PIEDRA, that is why we chose the Ancient Spring Salt of its Preservation Project of the Millennial Salineras of Zapotitlán Salinas. More than the result of our final product, we end up captivated by what this salt represents for Mexican history, cuisine and culture.

* Photo by Slow Food Mexico.

Numa Gamaa Ski Yu Me’Phaa Community

The community that provides us the hibiscus flower is located in Acatepec de Ayutla de los Libres, in the high mountain area of ​​Guerrero, Mexico, one of the most vulnerable areas of our country.

They are known as Tlapanecos, however the meaning of their name as a group is much deeper: Numa Gamaa ("Thank you God Father-Mother"), Ski Yu ("for power, strength and knowledge"), Me Phaa (“to our people, who have no body / freedom”).

This town has reinforced its collaborative identity, thanks to the creation of the Agricultural Cooperative organized by Margarita Muciño, a sociologist with more than 40 years of experience in human labor, who arrived in the area because of the deforestation due to the demand for wood, malnutrition caused by destabilization of the mountain ecosystem and social chaos as a result of not having a sustainable and harmonious homeland.

Since we contacted Margarita, we immediately discover that she is a great woman who has left everything to surrender to the land and the people. Thanks to the community re-organization, a strong identity has been generated among the people from the community, a feeling of self-sufficiency has been achieved, 32 springs have been rehabilitated in the area, and there is more food available for all and a lower rate of malnutrition in the children.

They are being pressured to apply for an organic certification, but the payment to these regulatory agencies greatly de-capitalizes the small indigenous farmers who live daily. However, for them, the term Organic falls short, their agro-ecological hibiscus is "Creole", the original variety introduced by the Spanish who arrived on the shores of Guerrero, and the Me Phaa since then, have asked permission to the Father-Mother God to sow, calculate the moon phases to honor the earth, without using any intervention of the industrial world.

Beyond what we can consume of hibiscus as an ingredient for our chocolates, we want to be the voice of our brothers Me Phaa, so that everyone knows that they cultivate the best hibiscus flower with which we could have found and commit ourselves to link their indigenous smallholdings with the global market to boost the development of the Mexican countryside.

* Photo provided by the community.


Buna is a Mexican company whose mission is to share coffee and rich chocolate while preserving Mexican ecosystems.

They collaborate with 600 peasant families in 10 coffee-producing states promoting an agenda of agroecological practices.

BUNA is certified as Company B, by B Corp, the highest standard for businesses in favor of building favorable ecosystems to provide solutions to social and environmental problems.

We are very happy to make this alliance with our now chocolate colleagues in the mission of enhancing what the Mexican land offers.

Mezcaleros from Santiago Matatlán

In Oaxaca, there is a town called Santiago Matatlán, located in the central valleys, which is considered the "world capital of mezcal" because all its activity revolves around this distillate.

The idea of making chocolates with Mezcal was born as an inspiration for the authentic flavors of our land. We are passionate about the richness and diversity that exists within the world of Mezcal, attributes that remind us precisely of what makes our country great.

We proudly work with Mezcaleros Joel Santiago and Cutberto Santiago and their families, who have been dedicated to this activity throughout their lives and work hard to make the legacy of the mezcalero last forever.