What is Ceremonial Cacao?
Ceremonial cacao is minimally processed, pure cacao made from a single ingredient: the whole cacao bean. Nothing is added and nothing is removed— the bean is preserved in its most potent, nutrient-rich form.
The Cacao Bean
Our Ceremonial Cacao is made from gently roasted, heirloom Criollo cacao beans—the rarest variety of cacao in the world. Criollo beans represent ~1% of global chocolate production, and are considered the original, wild strain of cacao. Unlike mass-produced Forastero beans, which are bred for high yields and industrial resilience, Criollo beans come from a delicate strain that has not been genetically crossed. The trees produce fewer pods annually, but bring incredible flavor and the highest quantity of mood-boosting compounds.
Because Criollo beans are naturally lower in tannins, they offer a delicate, nutty flavor profile with significantly less bitterness than commercial chocolate.
Ethical Sourcing & Traceability
Every step of the journey from seed to cup is fully traceable, rooted in deep respect for the land and the people who tend it. From soil health to harvesting and processing, each stage is handled with care and intention. Integrity is essential, with the utmost care given to ensuring the hands that grow our cacao are respected, supported, and treated fairly.
Cacao carried the energy of how it was cultivated. The care, reverence, and intention infused into each step of cultivating ceremonial cacao are felt in the final cup.
Gentle Roasting
Most industrial chocolate is exposed to high heat that degrades delicate antioxidants and naturally occurring "bliss molecules" (primarily Anadamine — see Cacao Benefits for more on this). Our cacao is gently roasted using slow, low-heat process that preserves the life-force of the bean—protecting its antioxidants, magnesium, neurotransmitters, and complex flavor profile.
TO BE CONSIDERED CEREMONIAL, CACAO SHOULD BE:
CAREFULLY SOURCED
Ceremonial cacao is ethically and intentionally sourced from trusted growers, honoring traditional cultivation methods and the communities that steward the land.
MINIMALLY PROCESSED
To preserve its natural compounds and energetic integrity, ceremonial cacao is minimally processed and gently prepared without high heat or additives.
CULTIVATED WITH INTENTION
Ceremonial cacao is prepared and offered with care, respect, and intention — not as a commodity, but as a sacred food. Its ceremonial nature comes from how it is honored, prepared, and consumed, supporting meditation, reflection, and heart-centered practices.
CACAO AND ITS MANY FORMS, EXPLAINED:
Cacao Butter
The pure, natural fat of the cacao bean. Cacao butter contains beneficial fatty acids that help the body absorb cacao’s naturally occurring antioxidants and compounds. These fats act as a lipid shield, buffering acidity and supporting digestion.
Cocoa Powder
Made from roasted cacao beans that are processed at hight heat, then pressed to remove the cocoa butter. This process creates the familiar chocolate flavor, but with few actively occurring nutrients and antioxidants remaining.
Cacao Powder
Generally made from unroasted or minimally heated cacao beans, using high pressure and minimal heat to press the cacao butter from cacao solids. This gentler process preserves more of the bean’s naturally occurring compounds and nutrients.
Cacao Nibs
Crushed pieces of raw cacao beans with an intense, bitter flavor. Unheated and unground, their nutrients are less bioavailable to the body and harder to digest and absorb than ceremonial cacao.
Chocolate Bar
Most chocolate combine cacao paste with additional cacao butter (or another emulsifier like soy lecithin), sugar, and often milk. The mixture is repeatedly heated and cooled through a process called tempering to create a smooth texture and prevent sugar crystallization. This process, along with the added ingredients, significantly alters both the energetic vibration and nutritional profile of the cacao.
