Ceremonial Grade Cacao
Gratitude. Abundance. Connection
Indigenously 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.
Mendoza Cacao Love
Izias & Isabella Mendoza
- 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
Contact Us for Wholesale Pricing
We are away till Nov. 20th & will not be shipping until our return.
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 bit 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.
Ruk’u’x Ulew Cacao
Organic Criollo Ruk’u’x Ulew Ceremonial Cacao produced by small farms in the highlands of Guatemala. This Cacao is processed by the small woman’s cooperative Ruk’u’x Ulew (Heart of the Earth) in San Marcos Atitlán Guatemala.
*Price Includes USA Domestic Shipping via USPS
*Please Contact Us for International Shipping Costs
*Please Do Not use the BANK TRANSFER option for purchases under 10 lbs.
Out of stock
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.
Price of Shipping is Included.
Price May Vary Depending on Country
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 (Forastero & Trinitario) were selected for mass production. Over time, Cacao was bred down and now less than 10% of the worlds Cacao is the strain we call Criollo and we believe about 1 % is ceremonial grade Criollo
The suppression of the Mayan cultures through conversion and the stigma that has arisen against the traditional ways has effected the use of Cacao. The concept of Cacao or Chocolate being used in ceremony was all but lost to antiquity except for a few pockets of tribes through Mesoamerica and South America. The recent international resurgence of cacao led by the Cacao Shaman “Keith” has seen an exponential growth in interest over the past few years. One of the effects is that many of the indigenous people in Guatemala feel more comfortable being in the open about their traditional beliefs.
Recently cacao has been found to originate in the Amazon Basin. 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 Forastero, 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!