Mangroovia Foods

Many of our products come in small batches and are sourced directly from our partners in Peru and Mexico. As a result, individual cocoa varieties or superfoods may occasionally be out of stock. We do our best to restock popular products regularly – however, harvesting, processing, transport and laboratory analyses depend on the specific origin. If you’d like to know when a particular product will be back in stock, it’s best to sign up for our newsletter or contact us directly.

We take food safety very seriously. That is why we have our cocoa regularly tested by independent laboratories – for cadmium, lead and nickel, amongst other things.

Particularly in the case of natural cocoa from volcanic or mineral-rich soils, these levels can vary depending on the origin. Transparency is therefore crucial to us: we carefully test our batches and publish laboratory results wherever they are relevant to our customers.

Our cocoa is not mass-produced industrial cocoa. We work with specific origins, small batches, direct trade and partners who grow, ferment and carefully process cocoa in biodiverse forest gardens.

Many supermarket products consist of heavily processed cocoa powders, which are often alkalised, over-roasted or combined with large amounts of sugar. Our cocoa pastes are made from pure cocoa mass – single-bean, single-farm and Grand Cru quality. So you’re not just tasting cocoa, but also its origin, craftsmanship and character.

Cocoa powder is produced when cocoa mass is pressed and some of the cocoa butter is removed. This makes it more easily soluble and well-suited for baking, smoothies or classic hot chocolate.

Cocoa paste, on the other hand, consists of the whole ground cocoa bean – that is, cocoa mass and natural cocoa butter. It has a more intense, fuller and more authentic flavour. Cocoa paste is therefore the best choice for ceremonial cacao and rich hot chocolate.

For us, ceremonial cacao is not a protected product term, but rather arises from the way you use it: consciously, mindfully, and embedded in your personal ritual.

That's precisely why we believe that cacao for ceremonial moments needs more than just "100% cacao." For us, what matters is where it comes from, who cultivated it, how the plants grew, and with what care the beans were fermented, dried, and processed.

Equally important is the awareness of all involved: their relationship with nature, their dedication to their work, and the question of whose hands the cacao passes through. That's why direct trade is the only option for us.

Our ceremonial cacaos come from direct contact with our partners in Mexico and Peru. We personally know the people, the cacao groves, and the processing on-site. The cacao grows in natural forest gardens, without synthetic pesticides, with special genetics and a lot of manual labor. This is how a cacao is created that, in our view, is particularly well-suited for a conscious, ritualistic context.

It depends on what you're looking for: a gentle introduction, a potent ceremonial cacao, a rare origin, or a cacao with a particularly intense aroma.

If you're unsure, you can use our short form: "Which cacao is right for me?" There, we'll guide you step-by-step to a suitable recommendation. Alternatively, a tasting package is ideal for getting to know different cacaos.

We do not consider our superfoods to be trend products, but rather natural plant power from special origins.

Many come from small-scale, wild, or near-natural harvesting systems in Peru and are carefully processed to preserve the taste, color, and ingredients of the plant. As with cocoa, we focus on origin, transparency, and a quality that we would use ourselves.