Ceremonial Cacao

We make our Artisanal rustic Cacao Paste using Specialty Cacaos from Single-Estates & Cooperatives of El Salvador, Guatemala & Costa Rica

Macinato a Pietra


Pasta di Cacao Massa di Cacao 100% Online Cacao Cerimonia

"An incredible wholefood with an intense, chocolatey, fruity aroma and taste"

Cacao Sostenibile Sustainable Cacao

· Organically, ethically and sustainably grown cacaos, made in micro-batches  and packed in a full Recyclable Paper Packaging · 

How we do it

  • Our Cacao Paste has been made with slow meticulous artisanal methods and extra care and love.
  • Our Ceremonial Cacaos is rustic and minimally-processed.  First, we start with the hand sorting of the raw cacao beans, then we set a gently roasting profile for each cacao origin, and after these two important steps, we proceed with the "cracking" and "winnowing" of the same cacao beans, until they become "cacao nibs"(beans without the husk). At this stage, we pour the nibs inside our small stone mill, which transform them into a rustic cacao paste. Nothing added, nothing removed.
  • Our "ceremonial" cacao drink is inspired by traditional Mesoamerica's beverages; choosing sustainable and traceable rare cacaos from Central America, with no added sugar or aromas. 
  • We work directly with specialty cacao beans from our Family farm, Finca Cuyancùa, located in El Salvador, and from others farms of 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'), Nahua in Costa Rica (Nahua).
  • Each of our cacao’s has its own specific flavor profile, ranging from earthy to spicy, fruity to floral. 
  • We are vertically integrated and buy cacao directly at the farms in the case of salvadoreans cacaos, and from a trusted partner in the case of those cacaos from Guatemala and Costa Rica.


How to prepare the perfect Cacao 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 cacao.

When chopping the cacao, you will see the white spots of cacao butter, which naturally make up around half of the bean’s paste, and create the creamy rich texture of the drink.

Traditionally the drink was prepared with mesoamerica's spices and corn mostly, but you can add any botanicals you want, like ashwagandha, lucuma, maca, ginseng, ginger, cinnamon, cayenne pepper, cardamom, 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.


Mesoamerica and cacao history

Our Cacao is the product of a collaboration of intentions

We only work with farmers who grow the cacao with profound respect for the cacao trees and the ecosystem. We ensure to give you the best cacao experience  we could.
We craft the beans ourselves into Ceremonial Cacao with passion, using artisanal methods and feeling love for our craft as we prepare the product. We sing and listen music with high vibration during the preparation and we pray and show gratitude for what we have and what we are doing with our cacao project. We invite you to prepare and savor this rich, healthy and nourishing drink as part of your own daily mindfulness practice, or with others.

Why is Cacao called ‘Ceremonial’? 

We honestly think that the word "Ceremonial" its a nice form to differentiate this "rustic pure cacao paste and traditional Mesoamerican beverage", from the industrial cacao mass, cacao powder or commercial hot chocolate preparations we usually find in supermarkets and pastry shops. Ceremonial Cacao should be made in small scale and with traceable, sustainable ethical cacaos, in order to keep all the nutrients of the cacao itself and to preserve its natural aromas, which are usually lost during high processed industrial processes.

Cacao in its purest form has been re-discovered as a "medicinal plant", a real "super food" rich in minerals, fibre, vitamins, antioxidants and neurotransmitters.

Native civilisations, along all Mesoamerica, considered cacao sacred, 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.

The interesting part with the ceremonial cacao movement, is that people are discovering this incredible plant and natural drink again, which is very different from commercial treats, appreciating also the bitterness and natural new flavours and textures.

Mesoamerica 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, and northwestern Costa Rica. In this region, for millennia, cacao 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 cacao 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 civilisation, one of the most advanced and highly developed societies in ancient Mesoamerica.


mappa del mesoamerica

1. * Mappa Mesoamerica, Fonte: UNAM, Mexico 

2. * History of Mesoamerican Civilisations  

For more in-depth historical information,
go to this link


Cacao and the "bliss" molecule 

Mood enhancing substances in cacao 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 cacao 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/Gathering/Circle?

For more than a decade, holistic and spiritual practitioners have been re-discovering the use of cacao and although modern "cacao ceremonies or circles" vary greatly in their focus, at the heart of these is the consumption of cacao in its purest form. Some says cacao increases creativity and help to lower tension and stress.

Nowadays modern "Cacao circles or ceremonies" are rooted in helping to "rebalance" the energies within us and restore good health and harmony. Through the "opening of the heart", cacao can help us work through past blocks and traumas and address repressed negative energy. Most of the cacao circles combine aspects of personal growth and mindfulness with other traditions and practices, including meditation, prayer, breath work, yoga, song, music and dance, and so on. You can find offers online, or you can design your own personal experience.

In our humble opinion, you don't have to be a Mayan or Mexica descendant in order to guide your own individual or public ritual; you can honour the plant and it's sacredness, but please, make sure to avoid any form of cultural appropriation of the ancient Mayas, Aztecs, among others and their modern descendants indigenous groups of Central America, by appropriating of their words, symbols, altars, beliefs, and culture heritage in general just for a business purpose. There is no need to do that.

Also, there is no evidence of specific cacao ceremonies as they are intended now, but what historians and evidence says, cacao was the drink that mesoamericans used to have in special occasions and in fact, in ceremonies. A ceremony could have been also a corn or harvest ceremony, a funeral, and engagement, a reward for a battle, ecc. What we are seeing these days are a complete new thing and everybody has its own perspective of making it special. 

"Can I use Ceremonial Cacao, without the ‘Ceremony’?

Absolutely! Our intentions is to bring to you new cacao experiences, flavours, 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.  


Come lo produciamo

Crediamo nel fascino del rituale del cacao e del suo antico ruolo nella cultura mesoamericana. Per questo abbiamo creato una pasta di cacao dalla texture grezza che otteniamo spremendo a pietra le fave di cacao, che possa farti scoprire un nuovo volto di questo alimento funzionale.
Lavoriamo direttamente con il cacao della nostra piantagione (Cuyancùa, El Salvador) e da altre fattorie e cooperative ubicate tra El Salvador, Nicaragua, Guatemala, Honduras e Costa Rica, garantendo unicità, qualità e tracciabilità.

Cosa ci ha motivato a promuovere il cacao come Olistico Cerimoniale e perchè lo si nomina in questo modo?

In America Centrale il cacao non è consumato come in Europa. Essendo una filiera italo-salvadoregna, ci tenevamo a promuovere anche quest'aspetto del cacao.
Con questo prodotto vogliamo diffondere le tradizioni culinarie e culturarali della regione centroamericana, portare alla luce le tradizioni millenarie intorno a questa pianta sacra, per riportarlo all'attenzione delle persone che cercano prodotti poco raffinati, integrali, artigianali, semplici e tracciabili e che non siano esattamente prodotti "fini" o cioccolati estremamente lavorati.
È una "nuova onda" di presa di coscienza di cosa sia il cacao nel suo stato più puro. Il concetto di "Ceremonial Cacao" si sta ancora definendo, essendo un movimento vivo, che sta riscoprendo questa pianta non solo per i suoi infiniti gusti e sapori, ma anche per le sue enormi proprietà.
Dunque: il cacao non si tratta di "cioccolata calda stile europeo", spesso composta da polvere di cacao, zucchero, aromi e addensanti ma "pasta di cacao puro", che da solo comunica ed esprime tutta la sua potenza e unicità: incluso la sua naturale acidità.
Da millenni, in quelli che ora sono i paesi dell'America Centrale, il cacao puro veniva usato come medicina naturale, ed era estremamente presente in tutte le funzioni religiose e in occasioni speciali come cerimonie militari, di congregazione ecc. Il cacao arrivò in Europa nel 1500, e fu in Spagna che iniziarono a mescolarlo con zucchero, da lì iniziò il suo uso in pasticceria, e tutto ciò che oggi sappiamo del cioccolato lo dobbiamo a anni di storia e ricerca europea.
Da più di un decennio, movimenti olistici di persone che praticano discipline olistiche e spirituali, stanno scoprendo l'uso medicinale del cacao e rivalutandone la sua essenza pura, senza trattamenti e valorizzandone le origini e la cultura mesoamericane. 
Secondo gli storici, il cacao macinato veniva usato durante le cerimonie religiose dalle civiltà mesoamericane, ovvero da Olmechi, Maya, Lenca, e alcuni secoli dopo dagli Aztechi, i quali si curavano di selezionare i semi del cacao per realizzare bevande nutrienti di cacao spesso, o quasi sempre, combinate al "sacro" mais. Il mais era l'oro dei popoli mesoamericani, e il suo uso era talmente diffuso che cacao e mais risultavano essere un'ottima combinazione: un vero e proprio pasto. 
​Gli antichi Maya riservavano il suo consumo solo ad alcune classi della popolazione: i capi religiosi, i nobili e i guerrieri. In quei tempi la popolazione maya consumava una bevanda preparata con acqua calda, cacao "molido", mais, vaniglia, peperoncino e miele. Le enormi qualità officinali del cacao erano già note a queste popolazioni, e una bevanda di cacao faceva passare la fame e la fatica ai guerrieri. 
Elisa Vaicacao Ceremonial Cacao Cerimonia

Bliss chemicals (anandamide, dopamina, serotonina) - Possibili risposte al fatto che il cacao abbia degli effetti positivi sulla nostra salute mentale e fisica. 

Il cacao è un alimento che conteniene la molecola della "beatitudine" conosciuta come Anandamide, un endocannabinoide. Contiene inoltre altri importanti neurotrasmettitori come: dopamina, fenitelammina, serotonina e triptofano, che servono al nostro cervello per regolare le nostre emozioni. Il triptofano è contenuto soprattutto nelle carni e nel pesce, e sono pochi i vegetali a contenerlo (cacao, funghi..).  
Quest'ultimo serve per sintetizzare la serotonina nel nostro corpo, che poi si converte in melatonina poichè regola il ritmo veglia-sonno.
Consumarlo nel suo stato puro, può essere una ottima soluzione al caffè al mattino oppure, essere parte integrante della nostra dieta quotidiana.