Summer notice: At high temperatures, cocoa paste may soften during shipping. Quality and taste remain unchanged.
HUIMANGUILLO is a single-origin ceremonial cocoa from Tabasco in southern Mexico. It comes from the indigenous cooperative Red de Cosechas, an association of farming families who are part of the Zapatista movement and advocate for self-determination, community, and the protection of their habitats.
The cocoa grows in nature-integrated agroforestry systems that promote the preservation of biodiversity and maintain soil health in the long term. Cultivation is carried out entirely without synthetic fertilizers or pesticides.
HUIMANGUILLO stands for a cocoa that convinces not only by quality, but also by attitude: communal, responsible, and rooted in indigenous autonomy.
EFFECT
HUIMANGUILLO has a calming, balancing, and focusing effect. Many find it particularly soothing for the stomach and nervous system. Its energy is clear, calm, and stabilizing – ideal for ceremonies focused on inner order, presence, and mental clarity.
It supports an alert, clear mind without agitation and is excellently suited for meditation, integration, silent sitting, or conscious daily rituals.
TASTE
HUIMANGUILLO has a smooth, soft, and creamy texture.
Its taste is full-bodied and harmonious, with delicate fruity notes of raspberry and grapefruit, accompanied by caramel and a gentle chocolaty richness.
On the nose, sweet chocolate nuances unfold, with light citrus notes and a subtle, pleasant bitterness. A balanced, multifaceted cocoa with a calm character.
It is 100% pure cocoa paste with no additives.
ZAPATISTA COCOA
HUIMANGUILLO is a so-called Zapatista cocoa. It comes from communally organized structures that focus on self-governance, solidarity, and the protection of indigenous ways of life.
This approach is reflected in the character of the cocoa: calm, clear, communally supported, and free from exploitation.
ORIGIN
Region: Huimanguillo, Tabasco, Mexico
The region is characterized by fertile soils, a tropical climate, and a long tradition of smallholder cocoa cultivation.
PROCESSING
Fermented for 5 days in wooden boxes // Sun-dried for 6 days // Gently roasted // Traditionally ground for 24 hours on granite stone mills // Precisely tempered
All processing steps from cultivation to refinement take place entirely in Mexico.
CULTIVATION
The cocoa grows in species-rich agroforestry systems that are modeled on the natural structures of the rainforest. This cultivation method protects biodiversity, strengthens the soil, and secures the long-term livelihood of the participating families.
For you, this means an energetically clear, natural food product that is excellently suited for ceremonial use.
All Mangroovia cocoas are free from pesticides and synthetic fertilizers.
TRADE
Our close relationship with the cooperative enables fair, direct, and transparent trade – without intermediaries, free from child labor, and any form of exploitation.
CULTIVATION PARTNER
The Red de Cosechas cooperative unites indigenous farming families who collectively cultivate, process, and market cocoa. Their approach combines organic farming with social responsibility and political self-determination.
HUIMANGUILLO is an expression of these values: communally supported, responsibly cultivated, and clear in essence.
INGREDIENTS
100% finely ground cocoa beans
100% Single Farm Origin & Single Bean Cocoa
Key ingredients: Anandamide, Theobromine, Tryptophan, natural fatty acids, antioxidants (flavanols, polyphenols), phenylethylamine, magnesium, potassium, iron.
LAB ANALYSIS & TRANSPARENCY
At Mangroovia, we place great importance on transparency and product safety. For this cocoa, laboratory analyses for heavy metals such as cadmium (Cd), lead (Pb), and arsenic (As) are available.
The existing analyses of the raw beans show uncritical values for this variety.
Analysis Overview
| Parameter
|
Result (mg/kg) |
| Cadmium (Cd) |
0.61
|
| Lead (Pb) |
0.21
|
| Arsenic (As) |
below detection limit
|
Download Analysis Certificate
Note: The analysis was performed on dried cocoa beans. The values of the finished cocoa mass are lower due to processing steps such as shelling and grinding.
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 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.
Most (> 90%) of the antioxidants and other valuable ingredients are preserved during gentle processing. Heating the cocoa allows the body to absorb theobromine.
