Pause before you begin.

Working with cacao in it’s whole-bean form invites a deeper connection to the process, transforming the bean with your own hands, step by step. From peeling to grinding, each moment becomes part of the ritual, bringing awareness to the journey from seed to cup.

You may choose to begin by placing a few cacao beans on your altar, as a simple offering. A gesture of gratitude, for the land, the hands that cultivated it, and the path that brought cacao to you.

Let this moment anchor you. A return to simplicity, presence, and intention.

Cacao beans invite a more intentional preparation process:

• Lightly roast (optional) to enhance aroma and flavour
• Crack and peel to create cacao nibs
• Grind into a paste using a stone grinder or melanger
• Prepare as a warm cacao drink or use in recipes
• Use in workshops or shared preparation rituals
• Direct consumption (depending on preparation method)
• For offerings and altar creations

A process that transforms preparation into a ritual of presence and connection.

Store cacao seeds in a cool, dry place, away from heat, moisture, and direct sunlight.

As a natural, preservative-free product, cacao seeds may be sensitive to temperature and humidity. Keep the package well-sealed to maintain the quality.

100% Organic Cacao beans/seeds (Theobroma cacao)

Our cacao beans (cacao seeds) 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.

Each origin reflects a unique growing environment, contributing to subtle variations in flavour and character.