Ceremonial cacao is a premium, high-grade cacao revered for its rich flavour and cultural significance. Rooted in the ancient traditions of the Maya and Aztec civilizations, this exceptional cacao is more than just a treat—it's a bridge to centuries-old spiritual practices. Historically, these cultures used cacao drinks in ceremonies to celebrate significant life events such as births and marriages, prepare for battles, and offer reverence to their gods.
 
Traditional Guatemala: Cacao nibs are ground into a paste and then shaved. (melting processes) - rich, smooth taste and texture.

Cold-pressed Peru: Cacao nibs with shells are ground under extreme cold temperatures. Finer and softer in taste. Benefits - preservation of flavour and aroma, maintains nutritional integrity, reduces oxidation, improved texture and mouthfeel and extended shelf life
 
 
TRADITIONAL GUATEMALA 
Cahabón is a premium cocoa that is 100% grown, fermented and dried in the Cahabón region by the ADIOESMAC cooperative.
The Association of Integrated Development "OX EEK" Santa Maria Cahabón (ADIOESMAC), founded in 2004, grows cocoa, cardamom, cinnamon and chilli peppers and sells them. On a mountain top with an incredibly beautiful view of the vast, jungle-like hills of the Cahabón region, the association processes the cocoa in wooden fermentation boxes and a combination of greenhouse dryers, raised bamboo decks and drying terraces.
 
Support through fair trade
The group made its first experiences with the export of fine cacao in the early 2000s. They were the first cooperative in the region to export centrally fermented cacao to US and European bean-to-bar manufacturers.
 
The farmers' receive higher income from direct trade, based on the quantity and quality of cacao delivered, and is paid out to each farmer personally, without going through a cooperative manager. 
 
 
COLD-PRESSED PERU
The cacao is sourced directly from small-scale family farms in Peru.

A unique process, cryogenic grinding is to preserve the delicate flavour compounds and nutritional properties of the cacao. This ceremonial cacao from Peru undergoes cryogenic milling of unroasted raw cacao nibs, which are pre-fermented, gently dried, peeled, and ground.
 
Ceremonial cacao, obtained through cryogenic grinding of nibs at -80°C, is a unique product with distinct qualities. Unlike commonly used cacao powder, which is typically skimmed and ground with a lower fat content of 10-15%, ceremonial cocoa retains its natural fat content, approximately 52%, known as cocoa butter. This preservation of cocoa butter is crucial for maintaining the original taste, aroma, and nutritional profile of the cocoa beans.
 
The cryogenic grinding process ensures the thorough grinding of dried and fermented cacao beans while preserving their natural fat, which is challenging to achieve through traditional grinding methods. This method allows the cacao mass to retain all valuable macro- and micro-nutrients present in the raw cocao beans, ensuring a rich nutritional profile.
 
Full-bodied flavour, aromatic richness, and enhanced nutritional benefits compared to traditional cacao powder. 

Meticulously selected blend of cocoa beans from Criollo (70%) and Trinitario & Forastero (30%) varieties from controlled cultivation.
Rich in health-promoting phytonutrients, including potent antioxidants such as catechin flavanols, alkaloids, fatty acids NAE and PEA from the cannabinoid family, as well as essential amino acids and valuable minerals.
 
 
Disclaimer: 
This product is not intended to diagnose, treat, cure or prevent any disease and is not meant to replace treatment or prescribed medication. Any information shared here is not meant as medical advice or treatment protocol for any disease.
Before using herbal supplements, also if pregnant/ breastfeeding, and if taking medication ~ it is wise to check with your health care professional first. 
 
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