A traditional tool for stirring cacao and bringing the solids that settle at the bottom of the cup back into suspension. Unlike the molinillo, which is mainly used to create foam, the meneador keeps the cacao moving and preserves the full richness of its texture.

Origin & Craftsmanship

🌱 Origin: Tecoluta, municipality of Nacajuca, Tabasco, Mexico

🪵 Wood: madera de pimienta, a dense and durable local wood

🔥 Designs: inspired by the world of cacao and traditional forms

🏡 Workshop: Julián Martínez Hernández — over 20 years of woodworking, with a background in sacred art

✋ Hand-carved in Mexico

🌳 A traditional tool for working with cacao in its living form

🤎 Unique pieces — each meneador is slightly different

🤝 Sakara personally met the artisan at his workshop in March 2026, as part of an approach rooted in direct relationships and mindful trade.

✨ Through One Love Cacao, these objects help sustain a living craft and keep a tradition evolving.

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Use

– Stir hot cacao thoroughly

– Bring settled cacao up from the bottom

– Revive the drink’s texture and body

The meneador allows you to work with cacao throughout the drink — beyond the surface, into its very texture.

It accompanies a more mindful, grounded and vibrant preparation.

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Design

– Open cacao pod

– Cacao pod in cross-section

Each piece is unique — the design may vary slightly.

Length: approximately 22 cm

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Care

– Rinse with lukewarm water

– Wash by hand

– Leave to air-dry

– Avoid prolonged soaking

🌿 Occasionally condition the wood with a small amount of fractionated coconut oil suitable for food contact, wiping away any excess with a cloth.