Summer notice: At high temperatures, cocoa paste may soften during shipping. Quality and taste remain unchanged.
ALMA BLANCA is a rare ceremonial cacao from Comalcalco in Tabasco, Mexico. In the green hills of this traditional cacao region, Alma and her mother cultivate a small agroforestry garden of less than three hectares – home to an extraordinary white Criollo cacao.
Cultivation is entirely natural, without synthetic fertilizers or pesticides. In close connection with the earth, the climate, and the inherited knowledge of their ancestors, Alma and her mother cultivate a cacao of great delicacy and clarity.
ALMA BLANCA stands for indigenous origin, female leadership, and conscious enjoyment – a cacao that unites responsibility, craftsmanship, and depth.
EFFECT
ALMA BLANCA has an uplifting, expansive, and opening effect. Its energy gently elevates without overwhelming, creating a space of inner presence and clarity. We find it to be expression-enhancing, especially in the areas of voice, communication, and creative unfolding – ideal for singing, vocal work, or ritualistic expression.
We further perceive the effect as lightly invigorating and joyfully transforming. The space around you seems to open, expanse arises – a feeling of greatness, presence, and gentle vitality.
TASTE
ALMA BLANCA has a creamy texture with fine vibrancy and subtle salty crystal notes.
In taste, it is chocolatey and umami, accompanied by tamarind, a spicy-sweet depth, and elegant freshness.
On the nose, milk chocolate, plum, a light hint of cinnamon, caramel, tamarind, and delicate notes of coconut unfold. A complex, harmonious aroma profile of great delicacy.
This is 100% pure cocoa paste with no additives.
WHITE ALMOND CRIOLLO CACAO
ALMA BLANCA is a single-origin cacao from a rare white almond Criollo genetic variety. White Criollos are among the most exquisite and rare cacao varieties worldwide. They are characterized by particularly fine aromas, low bitterness, and an exceptionally creamy texture.
Due to their limited availability and demanding cultivation, these cacaos are rare and especially valuable – both in terms of taste and cultural significance.
ORIGIN
Region: Comalcalco, Tabasco, Mexico
This area is one of the historical origin regions of cacao cultivation in Mesoamerica and is deeply intertwined with Maya culture and its ritual cacao traditions.
PROCESSING
Fermented for 6 days // Sun-dried on wooden beds // Gently & carefully roasted in Mexico City by Fausto // 24 hours finely ground & tempered
All processing steps – from cultivation to refinement – take place entirely in Mexico.
CULTIVATION
The cacao grows in a biodiverse agroforestry system that integrates the natural layers of the rainforest. This farming method protects soil, water, and biodiversity while preserving the ecological balance of the region.
For you, this means an energetically pure, high-quality food that was created in harmony with people and nature – ideal for ceremonial use.
All Mangroovia cacaos are free from pesticides and synthetic fertilizers.
TRADE
Our personal relationship with Alma and her mother enables fair, direct, and transparent trade – without intermediaries, free from child labor, exploitation, and slavery.
FARMING PARTNERS
Alma and her mother manage their small agroforestry garden with great care, dedication, and deep knowledge of the land's natural cycles. Their work combines indigenous tradition with responsibility for future generations.
ALMA BLANCA is an expression of this attitude: calm, powerful, and carried by strong women.
INGREDIENTS
100% finely ground cacao beans
100% Single Farm Origin & Single Bean Cacao
Important ingredients: Anandamide, Theobromine, Tryptophan, natural fatty acids, antioxidants (flavanols, polyphenols), phenylethylamine, magnesium, potassium, iron.
PREPARATION
There are many different recipes for ceremonial cacao. You can find ours here.
NOTE
Fermentation and roasting release the alkaloid theobromine contained in cacao, which provides the desired psychoactive effect. At the same time, naturally occurring substances such as hydrocyanic acid and oxalic acid are reduced to a level tolerable for the body.
The majority (> 90%) of antioxidants and other valuable ingredients are preserved during gentle processing. Heating the cacao allows the body to absorb theobromine.
