Light the copal and let the smoke clear what no longer needs to be held.
Prepare your cup of cacao and feel her warmth move through your body.
Take a breath and arrive, arrive fully

Pasión opens the heart.
Awaken Your Spirit lifts and expands.
Together, they create a beautiful balance between feeling deeply and rising fully.

Gift this month something meaningful. Gift a experience, a invitation to sit together, to share, to listen, or to simply take a moment alone and reconnect inward.

For mothers.
For loved ones.
For the mother within.

→ Begin your guided cacao ritual

𓂀 Scan the QR code on your package to access your guided cacao ritual, including breathwork, intention setting, and a gentle mindfulness meditation to deepen your experience.

This ritual invites you to move beyond simply drinking cacao and into truly experiencing it as a sacred daily practice.

Étape 1 : Choisissez votre dosage :

10–20 grammes = Portion régulière

20–30 grammes = Portion méditative

30–50 grammes = Portion cérémonielle

Étape 2 : Ajoutez un liquide chaud.

Faites chauffer de l’eau, du lait végétal ou du thé à feu doux (75–80°C). Ajoutez ensuite votre dose de cacao dans votre tasse préférée.

Étape 3 : Mélangez, mixez ou fouettez.

Ce produit est sans sucres ajoutés (contient uniquement des sucres naturellement présents).

Vous pouvez ajouter des édulcorants, des herbes ou des épices selon vos préférences.

Remarque : Le cacao est déjà intensément épicé avec :

piment de Cayenne, cannelle de Ceylan et vanille.

N’hésitez pas à ajouter d’autres édulcorants / herbes / épices selon vos envies.

→ Posez votre intention et savourez en pleine conscience, pour une connexion équilibrée entre le cœur et l’esprit.

Le cacao est toujours meilleur lorsqu’il est consommé frais, idéalement juste après ouverture, et partagé avec des êtres chers. Sinon, veillez à le conserver dans un endroit frais et sec.

Pour prolonger sa durée de conservation (jusqu’à deux ans ou plus), gardez-le à l’abri de l’humidité et des variations de température. En tant que produit naturel, sans conservateurs, le cacao cérémoniel est plus sensible que le chocolat industriel et peut changer de texture avec le temps.

S’il fond ou change légèrement d’apparence, ne vous inquiétez pas : il reste parfaitement consommable et conserve toutes ses propriétés nutritives.

From Bean-to-Cup | Collaboration at Heart 

Our Natural ceremonial cacao is offered in three distinct single-origin expressions, each rooted in long-standing collaboration with Indigenous Maya communities.

Maya Mountain, Belize

In the tropical foothills of the Maya Mountains in southern Belize, our cacao is cultivated by over 300 Indigenous Mopan and Q’eqchi’ Maya families who have tended these lands for generations. Their relationship with cacao is deeply woven into daily life, ceremony, and cultural tradition.

Grown within dense jungle environments, this Criollo cacao variety holds an heirloom designation by the Heirloom Cacao Project, and thrives among native trees and diverse plant life, creating a living ecosystem where biodiversity is naturally protected. Traditional cultivation methods are passed down through generations, guiding the care of each tree with deep respect and understanding of the local ecology.

We work closely with local producers and smallholder farmers in the region, maintaining a meaningful relationship from harvest to export. This connection allows the cacao to move through the supply chain with integrity and continuity.

After fermentation and sun-drying at origin, the beans are carefully hand-sorted, ready for transport to the Netherlands, where they are stone-ground and prepared in small batches. Packaging is completed by a social working team, creating meaningful employment as part of the final stage of the journey.

With each cup, you are connected to the forests of Belize and the hands that have cared for this cacao across generations.

By choosing this cacao, you are supporting a supply chain rooted in mutual care, creating a ripple effect of positive change from the land and the farmers, to your cup.

Lachua, Guatemala

In the tropical rainforest surrounding Laguna Lachuá in northern Guatemala, close to the Mexican border, cacao is cultivated by Indigenous Q’eqchi’ Maya families who have long lived in close relationship with this rich and vibrant ecosystem. Their connection to the land is expressed through daily practices that honour both tradition and the natural world.

Grown deep within the lush rainforest, near the protected waters of Laguna Lachuá National Park, cacao trees thrive alongside honey, cardamom, and native crops in highly biodiverse agroforestry systems. These landscapes are alive with movement and diversity, shaping cacao that reflects the freshness and vitality of its surroundings.

We work in close collaboration with local farmers and community networks in the region, supporting a model of cultivation that remains rooted in ancestral knowledge and a deep respect for the balance between land, water, and life.

After harvest, fermentation, and sun-drying at origin, the beans are carefully hand-sorted, then transported to the Netherlands where they are stone-ground and prepared in small batches. Packaging is completed by a social working team, extending the journey into a space of inclusion and shared contribution.

With each cup, you are connected to the rainforest of Laguna Lachuá and the communities who continue to protect and cultivate this living landscape.

By choosing this cacao, you are supporting a supply chain rooted in mutual care, creating a ripple effect of positive change from the land and the farmers, to your cup.

🌱 Give Back to the Source

With every purchase, you contribute to our ongoing reciprocity efforts in cacao-growing regions.

Through our baby cacao tree initiative, we support the planting of new cacao trees, helping to restore land, strengthen biodiversity, and invest in the future of cacao farming communities.