Ceremonial Cacao Masaya - Nicaragua (NEW)

Cacao Paste Beverage

2025 HARVEST

Our Commitment: We believe in the cultural depth of cacao and in its history rooted in Mesoamerican traditions. For this reason, we produce pure cacao paste, artisanally stone-ground from selected beans. We maintain a natural, minimally refined texture so that the cacao preserves all of its aromatic complexity and integrity. An authentic beverage that invites you to rediscover cacao in its most integral form.

Why Pure Cacao Paste? Pure cacao is very different from common cocoa drinks or industrial cocoa powder. In cacao paste we use the entire bean: it is not defatted, alkalized, or diluted with other ingredients. This means the cacao naturally retains its noble fats, fibers, and micronutrients present in the seed. Cacao is naturally rich in minerals such as magnesium and potassium and contains plant compounds such as theobromine and tryptophan, involved in natural processes of energy, concentration, and emotional wellbeing. For this reason, for centuries in Mesoamerican cultures cacao has been appreciated not only as a food, but as a beverage capable of nourishing body and spirit. A cup of pure cacao can become a small daily ritual: a moment to slow down, listen to yourself, and reconnect with presence.

Ingredients: stone-ground cacao beans — nothing added, nothing removed

🌳 ORIGIN: Ingemann is an agricultural project founded in 2007 in Nicaragua by Niels Ingemann Møller. Initially born in the beekeeping sector, over the years it has also developed the cultivation and valorization of specialty cacao, building a network of more than 1000 local small producers. The project promotes sustainable agricultural practices and agroforestry systems that contribute to the reforestation of the territory: together with the producers, more than one million cacao trees have been planted, strengthening the resilience of local ecosystems and supporting rural communities. A distinctive element of their work is the attention to post-harvest quality. We have known the work of Ingemann for many years and have always considered it a valuable model of horizontal development within the cacao supply chain: an approach that places producers, agronomic knowledge, and the care of cacao at the center with a long-term vision. For this reason, we are happy to work with this cacao as well, born from a project that combines quality, respect for the territory, and attention for the people who cultivate it.

Country: Nicaragua

Continent: Central America – Mesoamerica

Plantations: Nueva Guinea (GPS 11° 41′ 15″ N 84° 27′ 22″ W)

Ownership: Ingemann Family

Traceability: Purchased through Crafting Markets, which in turn pays directly to the Ingemann company (short supply chain)

Region: Región Autónoma de la Costa Caribe Sur, a very humid tropical area rich in natural shade, characterized by abundant rainfall and low altitudes, ideal conditions for cacao cultivation.

Altitude: 150 to 250 meters above sea level

Variety: Trinitario-acriollado – local Nicaraguan genetics

Harvest: 2025

Fermentation: On site in wooden boxes made of conacaste (the fermentation period lasts about 6 days, depending on the season)

Drying: On site, on raised beds above the ground (here as well, drying can last from 5 to 7 days depending on the season and local climate)

Aromatic Profile: Tending toward floral, with pronounced notes of rose, jasmine, and vanilla

Bitterness Intensity: Medium

Presentation: Blocks (the natural white spots due to cacao butter are a guarantee of purity)

Roasting: Light and short in a ventilated oven (<120º), just enough to highlight the aromas of this cacao

Processing: Slowly stone-ground by us

HOW TO PREPARE CACAO FOR YOUR SPECIAL MOMENTS

Preparing a cup of pure cacao is simple and can become a small moment of presence. We recommend a dose of 15–20 g of cacao for 150–180 ml of water or plant-based drink for daily consumption. For a more “ceremonial” use, the dose can reach up to 20–30 g.

Water temperature
It is important that the water or plant-based milk is hot or warm, but never boiling, to best preserve the aroma, structure, and quality of the cacao.

Saucepan method
Pour a small amount of water (about half a cup) into a saucepan and add the cacao. With the heat off, let the cacao slowly begin to melt.
Once dissolved, add the rest of the water or plant-based drink and gently heat until a homogeneous beverage is obtained. Stir calmly, making sure not to boil or burn the cacao.

Blender method
Add cacao, water or plant-based drink together with the spices or herbs you prefer. Blend for a few seconds until you obtain a smooth and creamy drink.

Milk frother method
Pour hot water, the cacao, and any aromas into your cup. Insert the milk frother and work the beverage until you obtain a soft and uniform consistency.

🌿 Focus & wellbeing
For a moment of concentration or presence, you can enrich the cacao with turmeric, nutmeg, or cloves, or with functional ingredients such as ashwagandha or medicinal mushrooms. Small additions that make your cup even more aromatic and personal.

🌅 Pre- and post-workout
For an energizing drink before physical activity, prepare the cacao with water or plant-based drink and add naturally stimulating spices such as cinnamon, ginger, or chili. You can blend it with banana or dates for a natural source of carbohydrates to accompany your training. After physical activity, cacao can become a more nourishing drink. Add plant proteins (such as hemp, pea, or rice) and, if desired, a natural carbohydrate source such as banana or dates for an even more complete result.

🌙 Evening cup
For a more delicate preparation, use about 15 g of cacao and prepare the beverage with an infusion of chamomile, mallow, or lavender instead of water. Simply prepare the infusion and use that liquid as the base to dissolve the cacao.
This softer and more floral version is recommended only for people not sensitive to caffeine, and can accompany a moment of calm and relaxation at the end of the day.

🌸 Create your cacao moment
Pour the cacao into your favorite cup, take a moment to breathe deeply and, if you wish, decorate the surface with edible flower petals. Let this moment become a space of calm, listening, and connection, accompanied by the depth of cacao.

RECOMMENDATIONS:

Recommended dose: 15–20 g for daily use, up to 30 g for ceremonial sessions.

Cacao naturally contains theobromine and compounds with a mild vasodilating and stimulating effect. If you have heart conditions, uncontrolled blood pressure, or are pregnant, consult your doctor before consumption.

NUTRITIONAL VALUES (per 100 g):
Energy: 2772 kJ / 657 kcal, Fat: 52 g (saturated: 33 g), Carbohydrates: 28 g (sugars: 1.1 g), Fiber: 14 g, Protein: 14 g, Salt: 0 g, Potassium: 762 mg, Magnesium: 225 mg, Iron: 2.6 mg

Nutritional values per 20 g serving: Energy 554 kJ / 131 kcal, Fat 10.4 g (of which saturated 6.4 g), Carbohydrates 5.6 g (of which sugars 0.22 g), Fiber 2.8 g, Protein 2.8 g, Salt: 0 g, Potassium 152 mg, Magnesium 45 mg, Iron 0.52 mg.

Packaging: Multi-layer packaging with recyclable paper as the main component (CPAP81, ATICELCA certified). Recyclable with paper.

ALL OUR CEREMONIAL CACAOS ARE ❌ WITHOUT:

🚫 Added sugars

🚫 Non-alkalized

🚫 Added flavors

🚫 Preservatives

🚫 Milk

🚫 Gluten

🚫 Lecithins

🚫 Thickeners

Note: For conscious use, include cacao as part of a varied and balanced diet and a healthy lifestyle.