Ceremonial Cacao (Artisanal Cacao Paste): a natural remedy

 

EL SALVADOR · GUATEMALA · COSTA RICA · MEXICO 

How we do it

We produce the Cacao Paste using slow, meticulous artisanal methods with extra care and love. We start by hand sorting the raw cacao beans before gently roasting them to create a unique profile for each cacao origin. Next, we "crack" and "winnow" the beans until they become "cacao nibs" (beans without the husk). We then pour the nibs into our small stone mill, which transforms them into a rustic cacao paste.

Our version of "ceremonial cacao" is a tribute to our Mesoamerican roots and admiration of the ancestral practices and uses of the cacao as a "plant medicine".  We exclusively choose sustainable and traceable rare cacaos from Mesoamerica, with no added sugar or aromas, and nothing removed. The cacao butter/fat remains in the cacao paste. Our artisanal processes are unique and make our ceremonial cacaos special.

We work directly with specialty cacao beans from our family farm, Finca Cuyancùa, located in El Salvador, as well as other farms in 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') and Nahua in Costa Rica (Nahua), and El Vado, Chiapas, Mexico. 

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 from the farms for Salvadorean cacaos, and from a trusted partner for 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 plant-based beverage, and you can whisk it by hand into a frothy drink or use a blender. You can add from 20 g to 30 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.

There are so many ancient recipes, but for sure, the ancient Mesoamerica cacao drink was made using water and not cow milk. Some ancient recipes recalls the use of achiote, corn, vanilla, honey and chili. 

But if you wish to enhance the cacao, you can add any botanicals you want, like ashwagandha, mushrooms (Reishi, Chaga, Cordyceps...), maca, ginseng, ginger, cinnamon, cayenne pepper, cardamom, star anise, cloves, rose petals, lavender, 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 as an alternative to processed sugars.

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 show gratitude for what we have and what we are doing with our cacao project, and we make sure that everything has been made with extra care and love.

 We invite you to prepare and savor this rich, healthy and nourishing drink as part of your own daily mindfulness practice, or with others, if you want. Anybody can experience different connection with this plant, follow your inner self. You might not want to drink it every day, but just in some days; this is totally fine. It's very personal. 

Why is Cacao called ‘Ceremonial’? 

This is still an open debate. People are could get easily confused with terms and definitions. "Ceremonial Cacao" its a nice form to differentiate our minimally processed, artisanal pure cacao paste, from the industrial cacao mass or paste, cacao powder or commercial hot chocolate preparations we usually find in supermarkets, stores and pastry shops, which are mostly unethical, ultra-refined and ultra-processed, and have sugar in it.

Cacao in its purest form has been re-discovered as a "planta de poder", a real "superfood" rich in minerals, fibre, vitamins, antioxidants and neurotransmitters these days.

Native civilisations along Mesoamerica, considered cacao part of the sacred for millennia 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.

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. 

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/Ceremony/Circle?

For over a decade, spiritual and holistic practitioners have been rediscovering the use of cacao. While modern "cacao ceremonies or circles" can vary in their focus, at the heart of these practices is the consumption of cacao in its purest form. Some people claim that cacao increases creativity and helps to lower tension and stress.

Today, modern cacao circles or ceremonies aim to rebalance the energies within us and restore good health and harmony. By opening our hearts, cacao can help us work through past blocks and traumas and address repressed negative energy. Many cacao circles combine aspects of personal growth and mindfulness with other traditions and practices, such as meditation, prayer, breathwork, song, music, and dance.

In our opinion, you don't have to be a "descendant" of the Mayan or Mexica cultures to guide your own individual or public ritual. You can honor the plant and its sacredness and build your connection with it. However, it's important to avoid any form of cultural appropriation of the modern descendants of indigenous groups of Mesoamerica, such as modern mayas f.e.

There is no evidence of specific cacao ceremonies in ancient times as they are intended now. Historians and evidence suggest that cacao was certainly a drink that Mesoamericans used to have in special occasions and even in ceremonies, such as corn or harvest ceremonies, funerals, engagements, and rewards for battles. What we are seeing today is a completely new thing, and everybody has their own perspective on making it special.

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

Yes! 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.