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!