Tsalantum
Trinitario cocoa from Guatemala

From 30,45 €
121,80 € /kg

Quantity

Leeren

Directly sourced, personally connected - transparent origin & no middlemen
Cultivation of the noble Trinitario beans in harmony with nature and people through careful mixed cultivation by small farmers
All our cocoas are suitable for ceremonies - but each has its own special effect and character
Earthy, slightly spicy note with gentle caramel nuances
Grounding, stabilising and clarifying - strengthens inner uprightness, promotes big thinking, (self-)confidence and quiet determination
Perfectly suited for meditations, vision work and ritual practice - whether alone or in community - as well as for manifestation ceremonies to anchor intentions and clarity

Nutritional table

Energy	2713 kj / 646 kcal
Fat	53 g
of which saturated fatty acids	32 g
carbohydrates	17,3 g
thereof sugar	0,3 g
protein	14,5 g
Salt	0,1 g

Contents

100% Cocoa mass

Storage

Store in a cool and dry place. Consume within 3 months after opening.

TSALANTUM

Organic cocoa from Guatemala - Trinitario

Our Tsalantum Cocoa from Guatemala belongs to the Trinitario variety - a finely flavoured variety with a powerful origin and gentle character. The way the beans are processed and their characteristics are a testament to what this cocoa is all about: quality, depth and careful handling from the origin to you.

The flavour is full-bodied and creamy - with delicate nuances of citrus fruits, bananas and spices, which are naturally present in the mixed cultivation of the region. Its bitter flavours are pleasantly restrained and the overall composition has a fine, sweet and sour lightness.

This cocoa invites you to become present - and to let go at the same time: a clear, inspiring flow state in which focus and softness dance together.

In the land of the Maya - scenic diversity and living traditions

Guatemala - the origin of our Tsalantum cocoa - is a country full of contrasts: densely overgrown volcanic slopes, mountain forests shrouded in mist, vast plateaus - and a deeply rooted heritage of indigenous culture, plant knowledge and mindful cultivation.

Here, in the highlands of the Maya, earth and history meet in a special depth. Cocoa not only has its geographical origins in this region - it also has a spiritual significance. It was not simply consumed, but celebrated: as a vehicle for opening the heart, community and connection. The diversity of Guatemala is evident in all dimensions - in the climate, in the landscapes, in the people.

To the south lies Lake Atitlán, one of the deepest and most beautiful lakes in Central America. Surrounded by volcanoes, lush greenery and lively villages, it radiates a powerful tranquillity - embedded in a scenery of black volcanic sand, gentle crater lagoons and tropical abundance.

The active volcanoes - such as the famous El Fuego - not only characterise the panorama, but also the fertility of the soil on which cocoa and many other plants thrive.

The north of the country is different - denser, cooler, quieter. Here, hidden deep in the rainforest, lies one of the most important Mayan sites in Guatemala. A place that is more than archaeological silence: a place of power that still attracts people from all over the world in search of depth, memory and original wisdom. This connection to the past has not passed.

To this day, 23 indigenous population groups live in Guatemala, many of them descendants of the Maya. They preserve their languages, rituals and ways of life - alive, not as museums. Almost 40 % of the population belong to these communities and pass on their knowledge through the generations - interwoven with the earth, culture and plant power.

Symbiotic mixed crop cultivation in the highlands of the Santa Maria de Cahabon region

Our Guatemala cocoa belongs to the family of Trinitarios Acriollados and thus belongs to the Trinitario - a harmonious combination of the fine, aromatic Criollo-flavour and the robust Forastero-variety.

This special cocoa is grown by family businesses in the highlands of the Alta Verapaz region, not far from the Río Dulce river, where it is harvested and processed by hand by local family businesses. The cultivation not only follows high quality and sustainability standards - the cooperatives are also actively involved in the reforestation of the region. There, it thrives in mixed cultivation with bananas, citrus fruits, pepper, cinnamon and vanilla - plants that not only lend depth of flavour to its character, but also help shape it genetically.

This diversity-orientated cultivation method not only creates additional crop yields for local families, but is also particularly natural and sustainable. The companion plants improve the soil structure and give the cocoa plants a firm hold. The field system is supplemented by targeted shade providers such as teak, mahogany, cedar and pine trees - they create a microclimate in which the cocoa can ripen in peace.

Ground-covering legumes also provide nitrogen in a completely natural way - a gift to the soil and the plants that grow from it. A special feature of the cultivation method for this cocoa is the complete absence of fertilisers - the soil is naturally so rich in nutrients that it provides the plants with sufficient nutrients.

Careful processing in harmony with nature & quality

After careful harvesting, the cocoa fruits are not opened with a machete, as is usually the case, but carefully with a cudgel. This keeps the beans intact and preserves their high quality.

Fermentation takes place traditionally in wooden boxes lined with banana leaves and lasts around seven days. The beans are then gently dried in special drying tunnels using indirect sunlight. This is followed by a manual selection process, during which damaged beans, stones and other foreign objects are removed.

Unlike in some other countries, cadmium residues in the soil are generally not a problem in Guatemala. Nevertheless, laboratory tests are carried out every two to three years to confirm this. Strict attention is paid to the avoidance of chemical agents throughout the entire production process, from cultivation to the purification of the aids used.

A key guiding principle in the selection of our cooperation partners for Guatemala cocoa is cultivation in harmony with nature. We deliberately refrained from clearing forest areas for cultivation. Instead, many of the family farms involved are actively committed to renaturalising former pastureland - where young, well-tended virgin forest is now growing again.

This careful treatment of the plant and its origins is also reflected in the processing method: the beans are not fermented together, but processed separately for each family. This preserves the individuality of each harvest - and it is possible to source beans from a specific family.

This process not only recognises the individuality of the growers, but also creates transparency and quality assurance: potential in the bean structure can be specifically identified and jointly developed - in direct exchange with the local people.

A fruitful collaboration based on appreciation and trust

The farmers in our partner cooperative particularly appreciate the reliability and trust that is offered to them in their cooperation. In contrast to other traders, who occasionally use tricks in weighing, the farmers in this cooperative are paid according to their exact yields. Furthermore, our partner co-operative finances organic certification for the family farms, which significantly increases the market value of their cocoa. Stable and annually increasing purchase prices provide the farmers with financial planning security.

We are particularly pleased with the very personal contact between our partner cooperative and the local family businesses. The local people enjoy this connection, which goes beyond business, and are proud that their beans bring joy to the European market. Thanks to the personal contact, the local family businesses are not only interested in the price of their cocoa, but are now also increasingly focussing on the quality that the European market demands.

The commitment of our partners is to invest in infrastructural development such as the construction of schools and local medical care. Through this initiative, people realise that our partners are not only concerned with business, but also with a sincere connection to the local community and its culture.

When the managing director of our partner cooperative asked the local family businesses one day why they had so much confidence in him, they replied: ''You have never let us down. And we see your good heart'. The way in which our partner cooperative works together with the local Guatemalans shows that a co-operative relationship with a long-term perspective offers meaningful added value and produces sustainable fruit for everyone involved.

A loyal companion on your personal development journey

The future-orientated values of all those involved in the cultivation and production process of this cocoa are of course also reflected in the way it works.

Tsalantum gives you the gift of vital energy to create your personal visions in reality. With ease, it supports you in recognising your diverse potential and new paths with clarity. It co-operates with you in a way that allows you to think big - giving you the self-confidence and basic trust to follow your individual path as a matter of course. This cocoa serves as a stable framework that also provides you with creative impulses to unfold colourfully. It is a wonderful symbiosis of flowing and fiery qualities - which brings you into an agreeable energetic flow in harmony with your personal rhythm.

Our recommendation: Alor vanilla powder