OUR Cacao
CEREMONIAL GRADE CACAO
Ceremonial cacao holds significant importance for the Maya people, who honour it as a sacred plant gifted to humanity to
enrich our spirit and essence.
Considered a symbol of life and fertility, cacao nurtures physical, emotional, and spiritual well-being, providing nourishment throughout the human development journey. With gratitude to Mother Earth for her sustenance and reverence for the cosmos, ceremonial cacao has long connected the Maya to the divine and the energies that enable our existence.
In their sacred rituals, cacao was first offered
back to the Earth as a way to give thanks to our great mother. It was then consumed as a sacred drink to deepen the connection to the heart, foster unity with ancestors, and strengthen bonds with the cosmos.
For the Maya, cacao is also a powerful plant for healing, helping to create and strengthen social and communal ties—a tradition
that continues to this day.
With the same love and respect, ceremonial cacao is shared in communities and offered during ceremonies to honour the energies of creation. It serves as a sacred bridge between humanity, nature, and the divine.
With every cup, ceremonial cacao opens the heart chakra, inviting you to connect more deeply with your true essence and the loving forces of the universe. It empowers self-love, one sip at a time.
Click here to read more about Cacao Ceremonies.
Our 3 cacao origins
Belize & Guatemala
Our Ceremonial Cacao is ethically sourced from Indigenous Maya families in both Guatemala and southern Belize. These families uphold sacred farming practices, passed down through generations for thousands of years, deeply rooted in the traditions and wisdom of the Maya people.
To the Q’eqchi’ Maya, the cacao tree—known as Cucu—is sacred. Planting a cacao tree is not simply an agricultural act; it is a ceremonial one. Maya elders, referred to as Ajq’ij, lead rituals to ask permission from the energies for prosperity and abundant harvests. Each cacao pod is believed to be protected by the spirit of the land, and taking cacao without reverence disrupts this sacred balance. This sense of reverence infuses
every step of the cultivation process with profound intention.
With deep love and respect, this cacao is shared within their communities and offered in ceremonies to honour the energies of creation. Since
ancient times, the medicine of cacao has been used to express gratitude
to the universe, remaining an integral part of Maya culture. It continues
to support the interconnected layers of human development, embodying a legacy of connection, spirituality, and cultural resilience.
Sustainably grown Regenerative Cacao farming
Ethically Sourced From High-Biodiverse lands
BELIZE
MAYA MOUNTAIN
Our cacao from Belize is sourced from approximately 400 Indigenous Maya family farmers, representing two Maya nations: Mopan and Q’eqchi. These farmers are located in the Maya Mountains, the least developed and most rural region of Belize. Here, the ancient native criollo variety of cacao thrives naturally on sacred lands, where 100% pure ceremonial-grade cacao has been farmed for generations.
The cacao tree is considered sacred by the Maya and is locally known as “Cucu” in the Q’eqchi Nation. Cacao flourishes in the rich biodiversity of the Maya Mountains, growing harmoniously alongside banana, avocado, coconut, cashew, and vanilla trees. When a new cacao tree is planted, a ceremony is held, during which the local spiritual leader seeks permission from the energies of existence for the prosperity and abundance of high-quality cacao beans.
The harvest season spans from January to June, and again around October and November, when temperatures are cooler. Freshly harvested, unfermented cacao beans are collected by a 100% Belizean Maya team and taken to the centralized fermentation center in the Toledo District. The beans undergo a careful three-stage sun-drying process, after which they are hand-sorted to ensure the highest quality and flavour consistency.
Maya Mountain Cacao is a social enterprise run by a small, dedicated Belizean Maya team. It was the first of its kind in the country to purchase unfermented cacao directly from indigenous family farmers. The team focuses on quality at every stage—starting from the raw beans through fermentation and drying. This commitment enables them to pay farmers significantly more than the local market rate, providing consistent and fair compensation throughout the year. The enterprise aims to support the flourishing of Maya communities, empower women farmers toward financial independence, and create a positive environmental and social impact in the underdeveloped southern region of Belize.
Energetic Profile:
High Vibrational | Soothing | Loving | Heart-Opening
Sensory Notes: Sweet Fruits | Creamy | Nutty
Guatemala
Laguna Lachua
Our cacao from Guatemala is sourced from indigenous Q’eqchi’ Maya families, many of whom live off the grid in the highlands around Laguna Lachuá, a pristine cenote lake. This region has been home to native cacao trees for thousands of years, growing in perfect harmony with other local crops such as honey, cardamom, and corn, which subtly enhance the flavor of this rare and fine cacao bean. Everything on their lands is grown sustainably and in high biodiversity, creating the ideal conditions for cacao to thrive.
The Q’eqchi’ communities have long been the guardians of the sacredness of cacao, preserving their ceremonial practices despite centuries of suppression. These communities, in collaboration with organizations like the International Union for the Conservation of Nature (IUCN), FUNDALACHUA, and FundaSistemas, have worked tirelessly to protect the sacred land around Laguna Lachuá and defend it from the encroachment of industries like palm oil. Their shared goal is to safeguard the lagoon and improve the quality of life for their people.
Generations of Maya family farmers pass down their knowledge of sacred plants, honoring “La Madre Tierra” in their farming practices. They uphold sustainable farming on highly biodiverse lands throughout their community, ensuring that the cacao remains a vital part of their cultural and ecological heritage.
Energetic Profile:
High Vibrational | Uplifting | Heart-Opening
Sensory Notes: Tangy Fresh Berries | Nutty | Mocca
Guatemala
Alta Verapaz
In the misty highlands of Alta Verapaz—the ancestral lands of the Q’eqchi’ Maya—cacao has been revered as sacred medicine for thousands of years. These mountains, mentioned in the Popol Vuh, the Maya creation story, are more than landforms—they are spiritual guardians. Here, farmers offer prayers and ceremonies to honor the spirits of the land, asking for protection and balance.
From this sacred landscape grows a rare cacao, known locally as Acriollado—a natural blend of ancient Criollo genetics with subtle Trinitario notes. Grown beneath the rainforest canopy, it carries the soul of the cloud forest in every bean—rich in flavor, story, and ancestral spirit.
This cacao comes to you through a beautiful collaboration with FEDECOVERA, one of Guatemala’s leading indigenous cooperatives. Rooted in Maya tradition, they unite over 25,000 Q’eqchi’ and Pocomchì farmers cultivating cacao through biodiverse, sustainable agroforestry systems.
By joining FEDECOVERA, farmers gain access to healthcare, housing, low or 0% loans, organic farming education, technical support, and leadership training—especially for women and youth—empowering communities to thrive while protecting sacred traditions and the rainforest that sustains them.
Energetic Profile:
High Vibrational | Intense | Energising | Heart-Opening
Sensory Notes: Ripe Cherries | Cardamom | Spicy
Sustainably grown Regenerative Cacao farming
Ethically Sourced From High-Biodiverse lands
Criollo & HEIRLOOM
Criollo cacao is an heirloom variety, often referred to as the “Queen of Cacao” and only makes up around 5% of the world’s cacao production. Heirloom cacao beans are truly the diamonds of the cacao tree, producing the finest and best of the best of the world’s cacao. For cacao to be designated Heirloom they have to be endowed with a combination of historic, cultural, botanical, geographical and flavour value. In 2015 Maya Mountain cacao was designated Heirloom Cacao by the Heirloom Preservation Project (HCP) for a set of farms in the villages of San Antonio, Santa Elena, and Pueblo Viejo, in the Toledo District of Belize. It also has the distinction of being one of the top 20 cacaos in the world!
Meet Our Cacao farmers
With Love & Reciprocity
We pay a direct and fair premium above market value to honour the craftsmanship of these indigenous farming families, supporting the continuation of this sacred lineage of cacao. With sourcing supported by our trusted partners who work directly at the farm-gate, every step of this journey is guided by integrity, reciprocity, and reverence. Even when we are not physically present, our partners serve as guardians of our shared values.
Cultivated by families whose lives intertwine with the spirit of the land, our cacao holds the essence of community, resilience, and the hope of a future rooted in respect—for Earth, for culture, and for one another.
Every sip is an invitation. A remembrance. A reconnection to your own sacred journey.
With gratitude to the energies of Mother Earth and the loving hands that tend this gift, we welcome you into ceremony.