We are dedicated to preserving the cacao’s authentic flavor and beneficial compounds by sourcing the best natural beans and employing minimal processing techniques. Unlike conventional methods that involve dark roasting, we utilize low-temperature fermentation and gently heat the cacao only briefly to eliminate bacteria without compromising its integrity. This careful approach ensures that the cacao retains its inherent richness, allowing you to savor it in its most natural form.

Ceremonial-grade cacao refers to the highest quality cacao beans that are traditionally used in ceremonial practices, particularly in South and Central America. This grade of cacao is characterized by:

- Purity and Quality: Sourced from premium varieties like Arriba Nacional from Ecuador and Criollo from Peru, known for their exceptional flavor profiles.

- Minimal Processing: The beans are processed gently to preserve their natural nutrients, flavors, and aromas.

- Ethical Sourcing: Often cultivated by small, organic farmers using sustainable practices that honor the land and local communities.

The term “raw cacao” is commonly used but isn’t officially regulated. While some products are labeled as raw, truly raw cacao beans can contain harmful bacteria if not properly treated.

Our approach prioritizes both safety and quality:

- Low-Temperature Fermentation: We ferment our beans at controlled low temperatures to develop complex flavors without excessive heat.

- Gentle Heating: We lightly heat the cacao just enough to eliminate any harmful bacteria, ensuring the product is safe while retaining its beneficial compounds.

- Preserving Natural Integrity: This method maintains the cacao’s natural flavors and nutrients, offering you a pure and wholesome product.