A RITUAL OF EARTH, HEART AND SOUL.
Our ceremonial cacao is more than just a treat – it's a ritual that invites you to pause and reconnect with yourself.
Organic cocoa. Pure in origin. Honest in taste.
Our cocoa grows in harmony with nature – organically grown, carefully harvested and processed with respect.
Enjoy responsibly
Our fair trade cocoa stands for more than just exceptional taste. It stands for respect, transparency, and genuine appreciation – for the people who grow it.
and the nature from which it comes.
Our vision
Goodwill, fairness, community, and love for cocoa
Bean to Bar? We're taking it a step further! From tree to bar.
Planted with love, right into your cup.
On its journey to you, we accompany the cacao, the farmers, and all the people, energies, and beings involved in making this wonderful plant medicine possible for you.
We want to show that it is possible to make a difference. With mindfulness and gratitude, we are working together with farmers in Venezuela on a unique sustainability project.
We are proud to share this very special cocoa, full of love, with you.
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Price adjustment from 18.01.2026
"If we take good care of ourselves, we can also take good care of others." — Thich Nhat Hanh ALOHA My dear cocoa souls, Today we would like to share something...
Price adjustment from 18.01.2026
Price adjustment from 18.01.2026
Maya Munay Bundles – Rituals that connect
Our bundles combine the best of nature, enjoyment, and awareness.
Experience high-quality cacao moments, sustainable connection, and the wisdom of the moon – everything that makes your ritual complete.
MayaMunay cocoa tree sponsorship
€50,00
Sponsor a tree or give it as a gift 🌱
By sponsoring a tree, you not only give life to a new cocoa tree, but also set an example of solidarity, awareness and a sustainable future.
As a thank you, you will receive an individually and lovingly designed sponsorship certificate , created by our friend and artist Panambi (by @panambi_tattoo) – as well as the heartfelt appreciation of the entire Maya Munay team .
With every tree sponsorship, we plant a cocoa tree in your name with your personal intention and at the same time contribute to improving the living conditions of cocoa farming families in Macuro , a small village by the sea in Venezuela.
Many families there live from growing and harvesting cocoa – but it is often difficult to sell their beans at a fair price.
Your sponsorship supports our vision of building a value creation center for farming families in Macuro – so that they can process their cocoa independently, valuable and sustainably.
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KAKAKO KNOWLEDGE
What makes cocoa so healthy?
What makes cocoa so healthy?
Cocoa, or Theobroma coca in Greek, contains up to 1200 chemical components, according to scientific findings. These include magnesium, iron, zinc, vitamin C, and serotonin . Cocoa is a superfood that, among other things, acts as a natural antidepressant and aphrodisiac . The dopamine and serotonin activated by cocoa promote well-being and improve mood. Regular cocoa consumption can also rejuvenate the complexion. Below, we report on important and interesting ingredients in cocoa. The list is long, and the health-promoting substances are numerous.
The antioxidant polyphenols are said to have anti-inflammatory and cancer-preventive effects . They act as free radical scavengers and help prevent oxidative stress. This can reduce fatty deposits in the blood vessels and help prevent arteriosclerosis and heart attacks. Incidentally, cow's milk blocks the body's absorption of the antioxidants from cocoa. So it's better to prepare cocoa without milk!
Cocoa has a blood pressure-lowering effect , which is influenced by the flavanols it contains. Flavanols promote the elasticity of blood vessels and thus reduce the risk of high blood pressure.
The antioxidant flavonoids not only help protect blood vessels , but also alleviate gastrointestinal problems and liver diseases . The flavonoid epicatechin, in particular, may help prevent heart attacks and cancer. Flavonoids also help reduce insulin resistance and thus prevent diabetes .
Theobromine, contained in cocoa, has a positive effect on memory, cholesterol levels, and blood circulation. Theobromine and theophylline have a stimulating effect on the circulatory system and the central nervous system.
How does cocoa work?
How does cocoa work?
Ceremonial cacao carries the warm, nurturing energy of Mama Cacao, known as ixCacao in the Mayan tradition. Her quality is calm, loving, and supportive—without being intrusive. Cacao invites you to consciously pause and connect with yourself, entirely at your own pace.
It reminds us that we are part of nature. In this simple, natural connection, a feeling of grounding, presence, and inner spaciousness arises.
Its effects also unfold on a physical level. The theobromine contained in cacao has a gently stimulating and mood-lifting effect. It bestows clear, natural energy, often noticeable as a pleasant warmth and alert presence. This makes cacao wonderfully suited for creative and enjoyable moments – for writing, dancing, making music, painting, or simply for mindful being.
At the same time, magnesium supports the relaxation of muscles, joints, and the nervous system. This special combination of activation and rest creates a harmonious balance: the mind is alert, the body relaxed, the heart open.
Additionally, anandamide, the so-called "happiness molecule," and tryptophan, which the body converts into serotonin, can promote feelings of lightness, joy, and inner well-being. Cacao brings us into a state of playful presence and natural joie de vivre.
Ceremonial cacao is an invitation – to enjoyment, mindfulness and a loving moment with yourself.
What makes cocoa a premium cocoa?
What makes cocoa a premium cocoa?
The more diverse and refined the aroma profile of a cocoa bean, the higher its quality is considered. Cocoa can exhibit earthy, nutty, fruity, or floral notes. In addition to taste, genetic origin and growing region also play an important role in classifying fine cocoa.
The International Cocoa Organization (ICCO) classifies certain countries of origin and proportions of production as "Fine or Flavour Cocoa". This classification refers to origin and quality, not exclusively to a specific variety.
There are three main genetic groups of cocoa that have shaped the market and its flavor profile: Criollo, Forastero, and Trinitario. However, pure forms are rarely found in modern cocoa production. Instead, it almost always consists of hybrids and crossbreeds of these three groups, as these are more productive, resistant, and stable in cultivation.
Criollo is considered one of the oldest cocoa varieties and is extremely rare today. It produces low yields and is very sensitive to climate and environmental changes. In terms of flavor, Criollo is particularly mild, with little bitterness, and characterized by delicate, nutty, and often floral aromas. Because of this gentle flavor profile, it remains highly valued despite its small market share.
What types of cocoa are used in Mayamunay?
What types of cocoa are used in Mayamunay?
Our cocoa comes from western Venezuela, one of the most traditional and renowned regions for aromatic fine cocoa. The areas around Ocumare de la Costa and Sur del Lago, in particular, are known worldwide for their high-quality beans. There, cocoa plants thrive under ideal climatic conditions, with balanced rainfall, rich soils, and a long-standing cultivation tradition. For generations, these regions have been synonymous with the finest aromas and impress with their complex and diverse flavors.
In Venezuela, the cocoa is often referred to as "Fino de Aroma" —a term that has internationally established the exceptional quality and distinctive aroma profile of this cocoa among chocolate connoisseurs. The genetic basis of this outstanding cocoa usually consists of mixed varieties with a high Criollo content.
What makes our Acriollado cocoa special?
Our cocoa belongs to the Acriollado group—meaning it is genetically influenced by Criollo origins but stabilized through natural crossbreeding with other high-quality lines (e.g., Trinitario). Pure Criollo varieties have become rare in nature because the plants constantly crossbreed, resulting in hybrids with improved agricultural characteristics.
Acriollado cocoa combines two crucial advantages:
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A delicate, expressive aroma: It possesses a soft, elegant flavor profile with little bitterness, low acidity, and intense nuances – often nutty, fruity, or slightly floral notes. This balance makes it particularly pleasant and versatile.
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Good growing characteristics: Compared to pure Criollo, Acriollado is more resistant and brings more reliable yields while also offering high flavor potential.
Especially in Ocumare and Sur del Lago, one can find many of these high-quality cocoa genetics with a strong Criollo tendency. They are the basis for distinctive chocolate and cocoa products that set standards in both taste and sensory depth.
What is the difference between the varieties Aloha, Adiwa, and Kukulkan?
What is the difference between the varieties Aloha, Adiwa, and Kukulkan?
At Mayamunay, our cacao comes directly from small-scale farmers in Venezuela, primarily from Don Agustín in Ocumare de la Costa. The beans are carefully selected and sourced from a sustainable cycle: 100% natural, organic (not certified), and without additives. On our haciendas, the cacao feeds on the cacao itself – a harmonious interplay of earth, leaf, and gratitude.
Our two cocoa varieties, Aloha and Kukulkan, come from the same bean, but each processing method brings out its own unique character.
Aloha is smooth, chocolatey, and creamy. The finely broken cacao pieces invite you to deep, ceremonial moments of enjoyment. In Hawaiian, Aloha means love, compassion, and presence—a cacao that gently touches body and soul.
Kukulkan is bolder, more intense, yet creamy. The cacao drops are stirred longer and processed gently, resulting in a well-rounded, distinctive flavor. Named after the feathered serpent deity of the Maya, Kukulkan symbolizes transformation, balance, and the connection between heaven and earth – perfect for ceremonies or special moments of indulgence in everyday life.