Ceremonial Grade Cacao
Gratitude. Abundance. Self Inquiry. Connection
Guatemalan Ceremonial Grade Cacao
- Guatemalan Criollo Ceremonial Cacao.
- Organically Produced on Small Farms in the Santa Marta Highlands.
- Processed by local indigenous family in San Marcos, Lake Atitlan.
- Proceeds support local farm and local producers.
- Hosting Ceremonies & Private Ceremonies
- Replace Your Morning Coffee
- Go deep into your heart’s essence as you uncover the beauty that is within
Buy Ceremonial Grade Cacao
Experience the sweetness of Cacao with Ruk’u’x’ulew a woman’s co-operative from Lake Atitlan, Guatemala. We find this cacao to be a but fruitier to the taste and a bit more light hearted for ceremony while still being strong enough to feel the essence of the Cacao Spirit.
Mendoza Shamanic Cacao
Experience the power of Cacao with Mendoza Shamanic Cacao. Mendoza Cacao is operated by Izias and Isabella Mendoza of San Marcos La Laguna. Izias and Isabella are local healers who use the essence of cacao in their fire ceremonies and offerings. Their presence with Cacao is one of the catalysts for the current day interest in Cacao for Ceremony.
1 – 4 pounds | USPS Flat Rate
- Comes in Soft Padded Envelope
4 – 8 pounds | USPS Flat Rate
- Comes in Medium Flat Rate Box
9 – 20 pounds | USPS Flat Rate
- Comes in Large Flat Rate Box
Shipping from the USA to most countries, prices may vary
1 – 8 lbs | USPS First Class International w/out tracking
1 – 8 lbs | USPS Flat Rate Medium Box w/ Tracking
9 – 20 lbs |USPS Flat Rate Large Box w/ Tracking
Short History of Ceremonial Cacao
Cacao has been used for centuries by the indigenous cultures of Central and South America. When the Spanish first conquered the great civilization of the Maya they understood that Cacao had an innate power and it was brought as gifts to the King and Queen of Europe. Little was known about the use of Cacao by the Indigenous as the conquerors were quick to suppress the practices of the indigenous people.
Centuries later, with the growth and popularity of Coc-OA (an alkalized by-product of Cac-AO) used in chocolate bars, the quicker growing, large bean producing strains (Forrestero & Trinitario) were selected for mass production. Over time, Cacao was bred down and now less than 1% of the worlds Cacao is the strain we call Criollo. The concept of Cacao or Chocolate being used in ceremony was all but lost to antiquity, until a recent resurgence led by the Cacao Shaman “Keith.”
Cacao originates in the Amazon jungle of current day Peru, Ecuador and Brazil. We source our High Content Criollo Cacao from the highlands of Guatemala. Generations after being first introduced to Guatemala, the small bean Criollo developed. Criollo is unique in that it has the highest concentration of Anandamide and Theobromine, two of the many psycho-active ingredients that give Cacao its power “scientifically.” The energy and the Spirit of Cacao are what make the plant a powerful healing medicine.
Although many farms around the world claim to produce “Criollo” Cacao, it is almost impossible to produce 100% Criollo because each Cacao Pod can produce Cacao Beans of varying percentages of Forrestero, Trinitario and Criollo. We have found the Cacao that is grown deep in the highlands of Guatemala to contain the highest percentage of Criollo Cacao providing a potency to facilitate deep connection. We are grateful to source our Cacao from this powerful land!