Endemic cocoa variety from the forest gardens of Chiapas
The Uranga Trinitario cocoa bean is the Jiménez family’s own variety and is grown exclusively by them. Don Tito and his family are already in the third generation of growing cocoa in near-natural permaculture systems in the natural rainforest.
EFFECT
We find the effect of this cocoa to be very powerful and at the same time grounding. It strengthens the inner connection to one's own roots.
TASTE
This cocoa has a strong chocolate aroma and a deep dark brown color. The profile has a strong cocoa aroma with notes of fresh fruit that remind us of tamarind or fresh cocoa pulp (mucílago). It is ideal for making high-quality chocolate or for drinking as a ceremonial cocoa.
ORIGIN
Selva Zoque; Pichucalco, Chiapas. Mexico.
The area is considered one of the origins of cocoa cultivation worldwide.
PROCESSING
Fermented for 168 hours // Gently roasted //
24 hours finely ground & conched
All processing steps from cultivation to grinding take place in Mexico.
CULTIVATION
The Uranga cocoa growing area is located in the rainforests of the northern zone of the state of Chiapas. Located 50 meters above sea level and fed by the Platanar, Pichucalco, Camoapa and Blanquillo rivers, the plain is characterized by lush flora and fauna.
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 Tito Adán Jiménez and his family have been living in the Selva Zoque region in Chiapas, Mexico, for several decades and cultivate cocoa using nature-integrated permaculture. This makes them pioneers throughout the country and role models for this nature-based Type of cocoa cultivation that protects existing rainforest and ecosystem functions and creates new habitats for flora and fauna. They also support indigenous communities and other farming families in returning to a sustainable and traditional cultivation of cocoa by sharing with them their technical knowledge of professional fermentation and gentle roasting of cocoa beans. The family Jiménez and the farming families and communities that work with them are known throughout Central America for the highest quality. This is how a collaboration is also being created here for our other cocoas such as Clarito , Selva Zoque and Blanco Jaguar
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.
