Elevate your daily routine with our ceremonial cacaos
Experience the rare and distinct flavor and texture of our Artisanal Ceremonial Cacao range, meticulously crafted to deliver an unparalleled taste experience that will tantalise your taste buds and leave you feeling deeply satisfied.
Our small-batch cacaos are sourced from the finest cacaotales of El Salvador, Guatemala, Costa Rica and Mexico, and are expertly transformed to create a symphony of rich, velvety flavors that dance across your palate and soul.
Whether you're seeking a moment of indulgence or looking to elevate your daily routine, our cacaos are the perfect choice. So why settle for mass-produced unhealthy drinking beverages when you can indulge in the artistry and craftsmanship of our artisanal cacao?
EL SALVADOR · GUATEMALA · COSTA RICA · MEXICO
How do we do it?
Our rustic and minimally processed Cacao Paste is made using slow, meticulous artisanal methods with extra care and love. We start by hand sorting the raw cacao beans before gently roasting them to create a unique profile for each cacao origin. Next, we "crack" and "winnow" the beans until they become "cacao nibs" (beans without the husk). We then pour the nibs into our small stone mill, which transforms them into a rustic cacao paste.
Our version of "ceremonial cacao" is a tribute to our Mesoamerican roots and admiration of the ancestral practices and uses of the cacao as a "plant medicine". We exclusively choose sustainable and traceable rare cacaos from Mesoamerica, with no added sugar or aromas, and nothing removed. The cacao butter/fat remains in the cacao paste. Our artisanal processes are unique and make our ceremonial cacaos special.
We work directly with specialty cacao beans from our family farm, Finca Cuyancùa, located in El Salvador, as well as other farms in El Salvador such as Finca S.Fernando (Atehuàn), La Carrera (Lenca), Parras Lempa (Tlaloc), and cooperatives across Central America such as Fedecovera - Guatemala (Q'eqchi') and Nahua in Costa Rica (Nahua).
Each of our cocoa's has its own specific flavor profile, ranging from earthy to spicy, fruity to floral.
We are vertically integrated and buy cocoa directly from the farms for Salvadorean cocoas, and from a trusted partner for those cocoas from Guatemala and Costa Rica.
How to prepare the perfect Cocoa Cup?
Once chopped finely, the paste is easy to dissolve in hot water or vegetable "milk", and you can whisk it by hand into a frothy drink or use a blender. You can add from 20 g to 25 g of cocoa.
When chopping the cocoa, you will see the white spots of cocoa butter, which naturally make up around half of the bean's paste, and create the creamy rich texture of the drink.
There are so many ancient recipes, but for sure, the ancient Mesoamerica cacao drink was made using water and not cow milk. Some ancient recipes recall the use of achiote, corn, vanilla, honey and chili.
But if you wish to enhance the cocoa, you can add any botanicals you want, like ashwagandha, mushrooms (Reishi, Chaga, Cordyceps...), maca, ginseng, ginger, cinnamon, cayenne pepper, cardamom, star anise, cloves, rose petals, lavender, natural vanilla or any other spice or herb you like. You can drink it bitter, but some also like to sweeten the drink with honey, dates and also consider to use dried prunes as an alternative to processed sugars.
Our Cacao is the product of a collaboration of intentions
Why is Cacao called 'Ceremonial'?
This is still an open debate. People are could get easily confused with terms and definitions. "Ceremonial Cacao" its a nice form to differentiate our minimally processed, artisanal pure cacao paste, from the industrial cacao mass or paste, cacao powder or commercial hot chocolate preparations we usually find in supermarkets, stores and pastry shops, which are mostly unethical, ultra-refined and ultra-processed, and have sugar in it.
Cacao in its purest form has been re-discovered as a "plant of power", a real "superfood" rich in minerals, fibers, vitamins, antioxidants and neurotransmitters these days.
Native civilisations along Mesoamerica, considered cacao part of the sacred for millennia and have known pretty well the multiple benefits and properties it has, but many traditions and cultures were sadly lost during the Spanish invasion and the subsequent colonial period.
Mexoamerica is a historically and culturally defined geographic area comprising current central and south Mexico, Belize, Guatemala, El Salvador, and border regions of Honduras, western Nicaragua, et northwestern Costa Rica. In this region, for millennia, cocoa was considered sacred and divine. It was consumed as a natural remedy mostly mixed with water and corn, but also was used as a currency. The last Aztec Emperor, Moctezuma II, used to drink 50 cups of cocoa a day.
The entire Yucatán Peninsula together with the Mexican states of Tabasco and Chiapas, the rest of Guatemala and Belize, as well as the border regions of Honduras and El Salvador, were the home to the Maya civilization, one of the most advanced and highly developed societies in ancient Mesoamerica.
Cocoa and the "bliss" molecule
Mood enhancing substances in cocoa make it particularly suitable for personal creativity and inner work from an holistic perspective. It could also be a change in our life-style. Whole cocoa contain the "bliss" molecule known as Anandamide, an endocannabinoid. It also contains other pleasure-related neurotransmitters such as dopamine, serotonin and phenylethylamine (PEA), along with the gentle stimulant Theobromin. When we put natural cacao in our body, it makes us feel like we are falling in love; relaxed, mindful, euphoric, nourished and energized.
What is a Cacao Ritual/Ceremony/Circle?
For over a decade, spiritual and holistic practitioners have been rediscovering the use of cacao. While modern "cacao ceremonies or circles" can vary in their focus, at the heart of these practices is the consumption of cocoa in its purest form. Some people claim that cacao increases creativity and helps to lower tension and stress.
Today, modern cocoa circles or ceremonies aim to rebalance the energies within us and restore good health and harmony. By opening our hearts, cocoa can help us work through past blocks and traumas and address repressed negative energy. Many cocoa circles combine aspects of personal growth and mindfulness with other traditions and practices, such as meditation, prayer, breathwork, song, music, and dance.
In our opinion, you don't have to be a "descendant" of the Mayan or Mexica cultures to guide your own individual or public ritual. You can honor the plant and its sacredness and build your connection with it. However, it's important to avoid any form of cultural appropriation of the modern descendants of indigenous groups of Mesoamerica, such as modern mayas fe
There is no evidence of specific cacao ceremonies in ancient times as they are intended now. Historians and evidence suggest that cacao was certainly a drink that Mesoamericans used to have on special occasions and even in ceremonies, such as corn or harvest ceremonies, funerals, engagements, and rewards for battles. What we are seeing today is a completely new thing, and everybody has their own perspective on making it special.
"Can I use Ceremonial Cacao, without the 'Ceremony'?
Yes! Our intentions is to bring to you new cocoa experiences, flavors, strains, terroirs for a more conscious and pure use of it. Cacao is increasingly used by individuals as part of a healthy an conscious diet, integrated into their daily routine (often in place of coffee) and to support their own personal practices. It can be enjoyed as a warm beverage, or added to smoothies, muesli or other delicious treats.
The "medicinal" and mood-enhancing effects of natural cacao are proven and more and more people consume cacao for their well-being; to aid concentration, calm the nervous-system and boost their energy and creativity.