White premium Criollo from family cultivation
This rare white Criollo cocoa meets the highest cocoa standards and is grown by a farming family in Pichucalco, Chiapas in southern Mexico.
EFFECT
Its effect is often described as very lively and playful and connects the body with the higher self. It can therefore have a very opening effect on the crown chakra.
TASTE
The cocoa paste itself has a light brown café cream color and is characterized by a fine aroma with notes of chocolate, caramel and dried fruits.
WHITE CRIOLLO COCOA
Criollo is described as the highest quality cocoa in the world. The difference to other types of cocoa lies in the genetics and the very fine aroma that only the Criollo varieties have. A special feature here are the White Criollos, also known as Porcelanas or White Almond Criollos. These are unique variety within the Criollos and represent the finest cacao beans in the world. Since there are relatively few Criollo cocoa trees, and even fewer white Criollos, these varieties are rarer and therefore more expensive than others.
ORIGIN
Selva Zoque Region; Pichucalco, Chiapas. Mexico.
The area is considered one of the origins of cocoa cultivation worldwide.
PROCESSING
Fermented for 168 hours // Gently roasted //
24 hours finely ground & conched
All processing steps from cultivation to conching take place in Mexico.
CULTIVATION
The natural cultivation of this type of cocoa contributes to protecting the forest, local biodiversity and thus also to the health and livelihood of the people living there. For you, this cocoa offers an energetically pure food because it was grown in a way that respects people and nature. This makes this cocoa very suitable for ceremonial use.
All Mangroovia cocoas are grown without the use of pesticides and synthetic fertilizers and come from agroforestry systems that integrate the natural layered structure of the rainforest. This protects the primary forest and creates new potential for more biodiversity.
TRADE
The personal relationships with our cultivation partners enable fair, direct and transparent trade according to the highest ethical principles and are free from child labor, exploitation and slavery .
CULTIVATION PARTNER
Don Tito Adán Jiménez and his family have been living in the Selva Zoque region of Chiapas, Mexico, for several decades and have been cultivating cocoa in agroforestry systems. This makes them pioneers throughout the country and role models for this nature-based type of cocoa cultivation that protects existing rainforest and ecosystem functions and creates new habitats for flora and fauna. They also support indigenous communities and other farming families in returning to a sustainable and traditional cultivation of cocoa by sharing with them their technical knowledge of professional fermentation and gentle roasting of cocoa beans. The family Jiménez and the farming families and communities that work with them are known throughout Central America for the highest quality.
INGREDIENTS
100% natural cocoa paste, 100% single farm origin.
Main ingredients: theobromine, Tryptophan, polyunsaturated & saturated fatty acids, antioxidants ( flavonoids & anthocyanins), magnesium, iron, vitamin D.
PREPARATION
There are many different recipes for ceremonial cacao. You can find ours here .
Note : Fermentation and roasting release the alkaloid theobromine contained in cocoa, which is responsible for the coveted psychoactive effect. The toxins contained in the raw cocoa beans, such as hydrogen cyanide and oxalic acid, are simultaneously reduced to a level that is tolerable to the body. The majority (>90%) of antioxidants and other positive active ingredients are retained during gentle roasting. Heating the cocoa releases the theobromine contained in the cocoa and enables it to be absorbed by the body.
