Pause before you taste.

Whether used in ritual preparation or daily nourishment, cacao nibs can serve as a reminder of cacao’s journey from seed to cup: raw, honest, and deeply connected to the land.

✧ Ways to Enjoy

Cacao nibs can be used in both practical and ritual contexts

• Grind into a paste using a metate or stone grinder to create your own ceremonial cacao
• Sprinkle over breakfast bowls, granola, yoghurt, or fresh fruit
• Add to baking, such as banana bread or cacao-infused treats
• Pair with cheese and crackers for a rich, savoury contrast
• Incorporate into salads or smoothie bowls for added texture and depth
• Enjoy as a simple, mindful snack, at home or on the go

Cacao nibs are beautifully versatile and can be enjoyed in simple, intentional ways

Store in a cool, dry place away from direct sunlight.

Reseal after opening to preserve freshness, texture, and aroma.

100% Organic Cacao Nibs (Theobroma cacao)

Our cacao nibs are sourced from Indigenous Maya farming communities in Belize and Guatemala, where cacao is cultivated in harmony with the surrounding ecosystem.

By working directly with origin partners and cooperatives, we support transparent supply chains, local livelihoods, and the preservation of traditional cacao cultivation practices.

✧ Available Origins

Maya Mountains | Belize

Our cacao from the Maya Mountains of Belize is created in close partnership with Indigenous Mopan and Q’eqchi’ Maya family farmers, whose relationship with cacao stretches back thousands of years. Here, cacao is cultivated within biodiverse forest gardens, guided by ancestral knowledge, ceremony, and deep respect for the land.
Through long-standing relationships and direct collaboration, this cacao supports community-led livelihoods, the preservation of heirloom Criollo genetics, and a way of farming rooted in reciprocity rather than extraction. Each harvest reflects a shared commitment to dignity, cultural continuity, and care for future generations.

Laguna Lachuá | Guatemala 

In the tropical rainforest surrounding Laguna Lachuá, our cacao is grown by Q’eqchi’ Maya families who steward one of the most ecologically vibrant regions of Guatemala. These communities cultivate cacao alongside honey, cardamom, and native crops within highly biodiverse systems.
Our collaboration honours their role as guardians of sacred land and water. By sourcing cacao from this region, we support community-led conservation efforts, cultural resilience, and a way of working with cacao that reflects harmony between people, rainforest, and tradition.

Alta Verapaz | Guatemala

High in the cloud forests of Alta Verapaz, our cacao is cultivated by Q’eqchi’ and Poqomchi’ Maya communities, whose ceremonial relationship with cacao is deeply woven into the spiritual history of the land. Referenced in the Popol Vuh, this region remains a place where cacao is grown with reverence, patience, and prayer.
Our cacao from Alta Verapaz is sourced through FEDECOVERA, a respected Indigenous cooperative supporting thousands of Maya farmers. This collaboration strengthens community well-being through education, healthcare access, and sustainable agroforestry, while protecting sacred traditions and the rainforest ecosystems that sustain them.

Each origin offers a distinct cacao experience shaped by land, climate, and ancestral cultivation practices.