Summer Notice: At high temperatures, cocoa paste may soften during shipping. Quality and taste remain unchanged.
This ceremonial cacao comes from Comalcalco in Tabasco, Mexico, and is lovingly cultivated by Lili and her family. In their species-rich agroforestry garden, an extraordinary polyvariety of white-almond Criollo and Trinitario grows – natural, powerful, and deeply rooted in indigenous tradition.
With a proportion of around 45% white Criollo, IXCHAK is among the rare finds in the cacao world. Cultivation is carried out entirely without synthetic fertilizers or pesticides, in harmony with the natural cycles of the land. For Lili, cacao is not just a cultivated plant, but a carrier of memory, identity, and feminine power.
She deliberately chose the name "Ixchak": a word from the Mayan language that invokes the Sacred Feminine – the power of blood, fertile earth, and rain that nourishes all life. IXCHAK is an invitation to connect with this nurturing, resilient, and transformative energy.
EFFECT
IXCHAK is deeply nourishing and gentle at the same time. Its energy is grounding, comforting, and sacredly warming – ideal for ceremonies dedicated to the womb space, the inner home, and the connection to the primordial feminine power.
Many describe the effect as "womb rising": a gentle uplifting of inner strength, supported by warmth, softness, and inner security. IXCHAK is particularly suitable for rituals of self-care, integration, grounding, and emotional reconnection.
TASTE
IXCHAK has a delicate, creamy texture with a complex, finely balanced aromatic profile.
On the palate, notes of mild chocolate, forest and raspberries unfold, accompanied by a gentle, slightly tart depth.
On the nose, the cacao presents itself as full-bodied and fresh, with hints of milk chocolate, fruity lightness, nutty-spicy nuances, and an earthy freshness – like damp country air after rain.
It is 100% pure cacao paste with no additives.
POLYVARIETY OF WHITE-ALMOND CRIOLLO & TRINITARIO
IXCHAK naturally combines genetic diversity. The high proportion of white Criollo – one of the rarest and most noble cacao varieties worldwide – ensures the extraordinary delicacy and creaminess of this cacao.
The addition of Trinitario genetics gives it depth, structure, and aromatic complexity. This combination makes IXCHAK an expressive yet gentle ceremonial cacao.
ORIGIN
Region: Comalcalco, Tabasco, Mexico
This area is one of the historical regions of cacao cultivation in Mesoamerica and is deeply intertwined with Mayan culture and its ritual cacao traditions.
PROCESSING
Fermented for 7 days // Sun-dried for 10 days // Gently roasted in Mexico City by Fausto // 24 hours finely ground & tempered
All processing steps – from cultivation to refinement – take place entirely in Mexico.
CULTIVATION
The cacao grows in a species-rich agroforestry system that integrates the natural structures of the rainforest. This form of cultivation protects soil, water, and biodiversity while preserving the livelihoods of local communities.
For you, this means an energetically pure food, created with respect for people, nature, and tradition – ideal for ceremonial use.
All Mangroovia cacaos are free from pesticides and synthetic fertilizers and come from near-natural agroforestry systems.
TRADE
Through personal relationships with our cultivation partners, we enable fair, direct, and transparent trade according to the highest ethical principles – free from child labor, exploitation, and slavery.
CULTIVATION PARTNER
IXCHAK comes from Lili and her family, who lovingly tend their small agroforestry garden according to indigenous women's tradition. Their knowledge has been passed down through generations and combines agricultural practice with a spiritual relationship to the earth.
Lili's work stands for care, resilience, and female leadership – values that are reflected in the character of this cacao.
INGREDIENTS
100% finely ground cacao beans
100% Single Farm Origin & Single Bean Cacao
Key ingredients: Anandamide, Theobromine, Tryptophan, natural fatty acids, antioxidants (flavanols, polyphenols), phenylethylamine, magnesium, potassium, iron.
PREPARATION
There are many different recipes for ceremonial cacao. You can find ours here.
NOTE
Through fermentation and roasting, the alkaloid theobromine contained in cacao is released, which provides the desired psychoactive effect. At the same time, naturally occurring substances like hydrocyanic acid and oxalic acid are reduced to a level tolerable by the body.
The majority (> 90%) of antioxidants and other valuable ingredients are retained during gentle processing. Heating the cacao allows theobromine to be absorbed by the body.
