Nutty fine cocoa from traditional cultivation
This fine cocoa comes from Don Maclovio's farm and was carefully hand-sorted bean by bean by his son Nestor in order to deliver the very best quality exclusively for Mangroovia. The beans are then personally escorted to Mexico City for further processing. Nobody else does this, we are very grateful for this special effort and truly excellent cocoa.
TASTE
This unique Trinitario bean is characterized by a full-bodied taste of chocolate and nuts with a light fruity note. The aroma is extremely harmonious and you get a high-quality single bean cocoa. This makes this cocoa ideal for making high-quality chocolate and pralines, as well as for preparing fine drinking chocolate.
EFFECT
The effect of this cocoa is invigorating yet mild. Its very fine and full-bodied cocoa aroma makes it ideal for evening cocoa ceremonies.
ORIGIN
Cardenas, Tabasco, Mexico.
PROCESSING
Fermented, sun-dried, gently roasted by hand over fire, finely ground for 24 hours using traditional granite stone mills.
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. Nestor and Don Maclovio produce their own humus, which is the only natural covering of the cocoa trees.
All Mangroovia cocoas are grown without the use of pesticides and synthetic fertilizers and come from agroforestry systems that integrate the natural layer 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 PARTNERS
Don Maclovio is an expert in making his own humus soil and passes this knowledge on to other cocoa farmers on his farm free of charge. His son Nestor is currently taking over the traditional and natural cultivation step by step, as Maclovio has dedicated his life to cocoa up to his current age of over 70. Now it is our generation's turn and we are very happy to be able to continue the privilege of working with Nestor in the next generation.
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.
