The new cocoa harvest in Mexico has begun – and we have the opportunity to secure two exceptionally rare micro-batches for Mangroovia: the Blanco Jaguar from Don Margarito and another Almendra Blanca cocoa from the Zapatista Cooperative in Chiapas, whose profile is reminiscent of our beloved Clarito. Both are true and rare Criollo genetics.
These cocoas are produced only in very small quantities. They cannot simply be reordered later but must be directly reserved, paid for, processed, and brought to Germany during the harvest.
This is exactly where we need your support now.
Why we need to pre-finance now
For these special cocoas to arrive with us in autumn, we need to secure and pre-finance them now during the harvest season in Mexico. This includes reserving the beans, transport to Mexico City, analysis, processing into cocoa paste, packaging, export preparation, and subsequent transport to Germany.
We've already gathered a large part: 75% is done. We still need around €5,000–€7,000 to complete the palette.
With your purchase, you are specifically helping us to secure these unique cocoas now – and making it possible for us to enjoy them together in autumn.
Why these cocoas are so important to us
What fascinates me about these cocoas is their exceptional origin and depth. We are dealing here with true, rare Criollo genetics – a genetic lineage that traces back to the ancient civilizations of the Olmecs and Mayas, and which we can still enjoy today only thanks to the careful selection and work of our cultivation partners.
Added to this is a unique, complex flavor profile and, above all, a very special effect: light, uplifting, invigorating, and heart-opening – in a way I have rarely experienced with any other cocoa.
With your contribution, you not only secure this special cocoa experience for autumn. You also actively help ensure that these rare cocoas can be harvested, fairly paid for, processed, and brought to Europe – and that more people can experience what true, special cocoa can be.
The journey from cocoa to us
Currently, the cocoa is already fermented and almost completely dried. After that, we will transport it to Mexico City by the end of May, where Fausto and his team will take over further analysis and processing.
First, sensory parameters such as residual moisture, possible defects, and aroma are checked. Subsequently, the cocoa beans are processed into cocoa paste in several steps – gentle roasting, shelling, grinding, 24–48 hours of traditional conching, tempering, and pouring.
The finished cocoa is then airtightly packaged and prepared for overseas transport. This entire process takes several months.
Therefore, we are planning for the cocoa to arrive here by the end of September / beginning of October.
Now we need the Mangroovia Community
If you would like to support us and be part of enabling Mangroovia to continue bringing such unique cocoas to Europe, we would be very grateful for your help now.
For a long time, I didn't dare to take this step... and at the same time, I have complete trust in you, the wonderful Mangroovia Community, that we can achieve this together!!
Let’s get this thing rolling ❤️🔥
With great anticipation and gratitude,
Daniel
and Don Margarito, Anita, Alma, Nestor, Lili, Fausto + Team, Natascha, Merlin, Natalia... and many more.
