Wild premium cocoa from the rainforest
This high-quality Trinitario cocoa is planted in the Selva Zoque region directly in the rainforest and grows there wild. No further measures are taken on the plant or the surrounding vegetation. Cocoa in its most original form.
EFFECT
The effect of this cocoa can be described as strongly heart-centering and from there connecting to the crown as well as the root.
TASTE
This cocoa is characterized by a chocolaty and fruity character . The smell is characterized by a dominant floral note and has an intense, strong chocolate aroma in the base. The taste is wonderfully astonishing, like wild strawberries, peaches and apricots, with a slightly salty note. The texture is delicately melting. This makes the cocoa ideal for making the finest chocolate and confectionery, and it also shines as an excellent companion for your cocoa ceremony.
ORIGIN
Selva Zoque Region; Ostuacan, Chiapas. Mexico.
The area is considered one of the origins of cocoa cultivation worldwide.
PROCESSING
Fermented for 144 hours // Sun dried //
24 hours finely ground & conched
All processing steps from cultivation to grinding 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 Margarito Mendoza is a real model cacaotero (cocoa farmer). He grows rare and very high-quality varieties directly into the intact rainforest, which allows the cacao trees to grow naturally in the shade of taller trees. This means they get all the nutrients they need from healthy soil and can develop natural defense mechanisms, supported by beneficial organisms from the forest. A natural cultivation that promotes biodiversity and the preservation of the forest.
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.
