All about cacao

Cacao is the raw form of chocolate 

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Preserving the plant's nutritional and energetic integrity. 

Cacao trees are relatively small, evergreen trees that can reach up to 10 meters tall, but are often pruned to be smaller in cultivation. 

The pods, which can be green, red, or purple when immature, turn yellow or orange when ripe and grow directly from the trunk and branches. 

Cacao trees thrive in warm temperatures and high humidity, with sufficient rainfall and shade. Cacao trees are primarily grown  in a 20 degrees belt north and south of the Equador  

This region provides the  best conditions for health and growth of cacao trees.

Cacao flowers are pollinated by tiny flies, developed into pods, which can take 5-6 months to mature

Cacao pods are harvested manually with a curved knife 

Each pod contains 20 to 60 oval-shaped cacao beans, which are covered in a sweet, white pulp

Cacao beans are squeezed out from the white pulp, the beans are wrapped in banana leaves for several days to ferment away the remainder jelly layer, then lightly roasted, the skin is removed and the beans are stone grinned and turned into a paste and set into blocks.

This ancient process that dates back to the Incas and Mayan civilizations has been preserved to maintain cacaos nutritional and energetic integrity.

Cacao's nutritional benefits:

antioxidants, 

magnesium, 

iron, 

zinc, 

potassium, 

prebiotic fibres, 

polyphenols (that nourish beneficial gut bacteria), 

flavanols (improve blood flow/ reduce blood pressure/ reduce inflammation/ prevent blood cloths and cell damage),  increases serotonin and endorphin levels, 

support body detoxification, improves immune function, support gut health

Enhances creativity and connection, improves mood and increases energy naturally.

Cacao is a medicine of love.

A powerful heart opener, activates the heart chakra, deepens meditation.

Cacao is not a psychedelic, but it is a powerful stimulant,

it does not take you on a 'trip', it allows you to facilitate a journey within, on your own.

Cacao is 

lightly roasted, preserving all the nutrients, mineral, fats and it's energetic properties.

Nothing added, 

Nothing removed 

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Cocoa is overly melted at high temperatures and processed to commercial standards to remove the bitterness, creating a separation from Cacao's natural fats (cacao butter) destroying most of its natural enzymes, healthy fats and energetic properties in the process.

In many instances flavours and sugar added to turn it into chocolate for retail purchase.

In individual as well as  group gatherings,

cacao ceremonies are rooted in ancient traditions, connecting us to the energies of this sacred plant medicine, our ancestors and their wisdom as well as grounding us into Mother Earth

Participants consume ceremonial-grade cacao to facilitate enhanced well-being, spiritual connection and emotional release

Theobromine, a compound in cacao, can improve blood flow to the brain, promoting focus and cognitive function. 

Cacao is also known for its heart-opening properties, fostering feelings of love, compassion, and connection.