Ceremonial Cacao

What we look for to source Premium Ceremonial Cacao

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In Ecuador, they have the oldest artifacts and ceremonial grounds (pre-dating the Atzecs and Mayans by c. 3000 years) showing that cacao was used ceremonially, as a food, drink, medicine, and in rituals.

The trees where this cacao comes from carry the lineage and knowledge, having been grown for several millennia. ✨

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Being coastal, of volcanic origin, and at altitude all add to her delicious flavour. ️

We check with neighbours and plantations up-river to ensure there are no chemicals being used.

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These cacao trees are grown in a controlled environment mimicking the wild jungle and adopting permaculture principles. Growing in her normal habitat, reduces stress so all her live can go into produce her best flavours

It’s so similar to a wild jungle that to the untrained eye, it wouldn’t appear to be a farm.

No chicken or cow manure is used, as this can increase levels of ammonia and other compounds.

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These are all family-owned, independent farms where chemicals have never been used. ‍‍‍

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We only work with original strains so they carry ancient knowledge. They’re also less intensive on the soil giving her time to replenish and rejuventate for generations to come

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Due to the close proximity of the farms, this cacao is classed as single source.  This means that you are getting a true flavour of that specific strain from a specific valley / area.

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Farmers are paid well above what is the fair trade price. ✨

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Having visited and in touch with the farms we work with, we are connected with every step—from the farmer to the chocolatier. ‍

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We only work with true masters of their craft. Yes, sometimes machines are used, but these are small, individually-operated machines. There is no large scale industrial production ensuring we retain her full flavour. ️

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The harvest, fermentation, and drying of the cacao are all done in traditional manners as have been for thousands of years.

Even the wooden boxes used for fermentation are locally sourced, and the beans are dried in the sun and air while raised from the ground. ☀️

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A few hours away is where the cacao is fire-roasted by the chocolatier.  Carried out in a controlled setting to ensure that the center never exceeds 40°C and the outer 90°C.

This means that any pathogens are killed (you really don’t want those from the Amazon ), the bioactive compounds are activated (hell yes!! ), and the cacao seeds are never burnt.

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The roasted beans are hand-selected to ensure only the best make through for enhanced flavour.

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Volcanic stone is used, as has been done for thousands of years.

Being stone, it preserves the molecular structure. The gentle increase in temperature means that it’s passed through a few times until finally, that beautiful black liquid gold appears. ✨

It doesn’t go through any tempering machine and doesn’t touch any metal when being ground.

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The beans are sung traditional medicine songs and mantras throughout the process enriching her power with ancestral energy.

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All packaging is locally sourced, either from Ecuador or Colombia (unless I repackage from the 25kg blocks here in the UK).

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We work to reduce plastic. Several zero-waste/refill shops stock our cacao because we specially order in 25-30kg blocks.

The bags we deliver in are re-used the next time and their clients use their own pots, jars and tupperware.

Yes, they’re harder to work with, a great workout breaking your but we just want to help Mother Earth where we can. ♻️

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There have been several donations, including the existing fermentation station. We are currently looking at providing them with a solar setup, as power cuts are daily. ☀️⚡

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The altitude also means the cadmium and heavy metal levels are very low.

For example, independent testing has shown the cadmium in our cacao is more than 80% less than the safe levels. ✅