This cacao grows in an organic food forest in Guatemala. The Maya have a long history of cacao tradition that still exists today. At the farm the rare criollo variety is regrown in a natural way.

The cacao is hand-selected and prepared in a traditional way with knowledge that is passed on for generations, intended for high quality cacao drinks. It is minimally processed, preserving all healthy and active nutrients resulting in a high quality ceremonial cacao. Handled with love, care and intention for cacao drinks that are both powerful in spirit and effect.

At the farm the rare criollo cacao variety is regrown in a natural way from seed. The white cacao seeds are hand selected, sprouted, and when strong enough planted at the farm. Instead of grafting, the cacao grows in a natural way supporting natural diversity. This cacao is a natural mix of criollo and other varieties. The taste is softer and the effect is stronger, which is beautiful in a pure drink.

The organic agroforestry methods used at the farm create a healthy natural environment where nature thrives. The diversity of plants and animals create a beautiful place to be and an example of how food can be grown.

Organically grown in Alta Verapaz, Guatemala.
Taste notes: soft and smooth taste with a warm, nutty aroma.

Our cacao is 100% natural and pure, without sugar or additives.

Did you know that pure cacao has neurocognitive enhancing effects?

Ideas to enjoy:
- 100% pure drink.
- high-quality ceremonial grade.
- with spices like cardamom, cinnamon and chili.
- delicious to combine with work for focus & creativity.
- you get the best frothy result by blending it for 10sec with afrother, blender or shaker.

100% pure cacao flakes

Made from whole cacao beans, ground into a fine paste that dissolves easily in your drink. Our cacao flakes are similar to a block, but extra easy to use: just scoop and mix into a frothy drink. Put them next to your coffee and tea at home or at work to enjoy in your daily life.

☛ more recipes.

‘criollo’ literally means ‘from this land’ and is used in different places. A criollo variety in Nicaragua, Peru, Ecuador, Venezuela or Mexico can be different from Guatemala. There are many different names and cacao genetics are much more complex than this, but these unique varieties are important to protect and regrow.

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