Summer Notice: At high temperatures, cocoa paste can soften during shipping. Quality and taste remain unchanged.
SOCONUSCO is a single-origin ceremonial cocoa from the region of the same name in southern Chiapas, Mexico – an area that has been considered the cradle of Criollo cocoa for centuries. This cocoa comes from Finca 4 Hermanos, where ancient cocoa genetics are preserved and nurtured in a natural forest garden.
On the fertile slopes of Soconusco, the rare Amelonado Soconusco variety grows in a biodiverse agroforestry system. The special microclimate of the highlands naturally protects the plants from diseases and allows this variety to be maintained without synthetic fertilizers or pesticides.
SOCONUSCO stands for ancient varietal diversity, living heritage, and masterful craftsmanship.
EFFECT
The effect of this cocoa is often described as ascending and uplifting. Its energy is clear and expansive, and many associate it with an opening in the crown area and an enhanced connection to intuition, inspiration, and higher levels of consciousness.
This cocoa is particularly suitable for larger ceremonies, energy work in a circle, breathwork, or prayer rituals. Many find its effect uplifting, connecting, and nourishing at the same time – a quality that opens spaces for deep collective experience and spiritual alignment.
TASTE
This cocoa has a fine, creamy texture and an exceptionally fruit-forward aroma profile. Notes of grapes, light fruit, and citrus unfold in the nose, accompanied by mild milk chocolate and a hint of fresh cocoa pulp (mucilage).
On the palate, the cocoa is remarkably smooth and almost free of bitterness. Floral nuances of lavender combine with tamarind, citrus, and a surprising aroma of plum compote. A delicate chocolate note lingers in the finish, lending elegance and depth to the cocoa.
AMELONADO SOCONUSCO – ANCIENT VARIETAL DIVERSITY
The Amelonado Soconusco variety is part of an ancient cocoa genetic lineage that has been preserved for generations. It represents an original form of cocoa deeply connected to the history and culture of Soconusco.
This genetic diversity has become rare today and makes SOCONUSCO a special cocoa – it stands for depth, origin, and authenticity.
ORIGIN
Region: Soconusco, Chiapas, Mexico
Soconusco is one of the most historically significant cocoa regions in Mesoamerica and is closely linked to the early development of cocoa cultivation.
PROCESSING
Fermented for 7 days in wooden boxes // Sun-dried for 10 days // Gently & controllably 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 a natural forest garden that integrates the natural structures of the original rainforest. This form of cultivation protects biodiversity, soil fertility, and the microclimate, enabling the preservation of old varieties.
For you, this means a natural, energetically clear food that is perfectly suited for ceremonial use.
All Mangroovia cocoas are free from pesticides and synthetic fertilizers.
TRADE
Through personal relationships with our cultivation partners, we enable fair, direct, and transparent trade – without intermediaries, free from child labor, exploitation, and slavery.
CULTIVATION PARTNER
The family behind Finca 4 Hermanos tends to their cocoa plots with daily presence, dedication, and great respect for the land and plants. Their knowledge and care make it possible to preserve this rare variety to this day.
SOCONUSCO is an expression of this work: calm, original, and supported by artisanal precision.
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.
LABORATORY 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 unremarkable values for this variety.
Analysis Overview
| Parameter
|
Result (mg/kg) |
| Cadmium (Cd) |
0.5
|
| Lead (Pb) |
0.35
|
| 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.
Especially for Soconusco cocoa, we recommend sweetening your drink slightly, e.g., with coconut blossom sugar or dried dates.
NOTE
Fermentation and roasting release the alkaloid theobromine contained in cocoa, 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 tolerable by the body.
Most (> 90%) of the antioxidants and other valuable ingredients are retained during gentle processing. Warming the cocoa allows the body to absorb the theobromine.
