Nutty Fine Cocoa from Traditional Cultivation
This exquisite cocoa comes from Don Maclovio's farm and was meticulously hand-sorted bean by bean by his son Nestor to exclusively provide Mangroovia with the very best quality. The beans are then personally escorted to Mexico City for further processing. Nobody else does this, and we are very grateful for this special effort and truly excellent cocoa.
FLAVOR
This unique Trinitario bean is characterized by a full-bodied chocolate and nutty flavor with a light fruity note. The aroma is wonderfully harmonious, and you get a high-quality single-bean cocoa here. This makes this cocoa ideally suited for making high-quality chocolate and pralines, as well as for preparing as a fine drinking chocolate.
EFFECT
The effect of this cocoa is invigorating yet mild. Due to its very fine and full-bodied cocoa aroma, it is ideally suited for cocoa ceremonies in the evening.
ORIGIN
Cárdenas, Tabasco, Mexico.
The region is called "La Chontalpa" after the ethnic origin of the Mayans. It represents the westernmost and one of the oldest areas of expansion in Mexico.
PROCESSING
Fermented, sun-dried, gently roasted, traditionally finely ground for 24 hours with granite stone mills.
CULTIVATION
The natural cultivation of this cocoa variety contributes to the protection of the forest, local biodiversity, and thus also to the health and livelihood of the people living there. Nestor and Don Maclovio produce their own humus, which is the only natural fertilizer for the cocoa trees. For this, they use local microorganisms, molasses, cow dung, leaves, and special fungal cultures.
All Mangroovia cocoas are grown without the use of pesticides and synthetic fertilizers and come from agroforestry systems that integrate the natural stratification of the rainforest. This protects the primary forest, creates new forest, and thus creates potential for increased biodiversity.
TRADE
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 PARTNERS
Don Maclovio and his son Nestor are experts in nature-integrated cocoa cultivation. Nestor is gradually taking over the traditional and natural cultivation, as Don Maclovio has dedicated his life to cocoa up to his current age of over 70. Now it's our generation's turn, and we are very happy to have the privilege of continuing the collaboration with Nestor in our generation.
INGREDIENTS
100% finely ground cocoa beans
100% Single Farm Origin & Single Bean Cocoa
Important ingredients: Anandamide, Theobromine, Tryptophan, natural fatty acids, antioxidants (flavanols, polyphenols), phenylethylamine, magnesium, potassium, iron.
PREPARATION
There are many different recipes for ceremonial cocoa. You can find ours here.
NOTE
Through fermentation and roasting, the alkaloid theobromine contained in cocoa is released, which provides the desired (mild) psychoactive effect. At the same time, naturally occurring substances such as hydrocyanic acid and oxalic acid are reduced to a level that is tolerable for the body.
The majority (> 90%) of antioxidants and other valuable ingredients are preserved during gentle processing. Warming the cocoa allows the body to absorb theobromine.
