top of page

About our Ceremonial Cacao

The cacao we serve at our ceremonies and offer for sale is very special.  You can learn more about it below.  If you want to join one of our ceremonies and experience this beautiful plant medicine, please click the link below.

Made in Sololá, Guatemala  I  Blessed by Mayan Spiritual Leaders I  Not One Machine Used  I  Produced by an Indigenous Owned Business

cacao 2.webp

Our cacao is made by a cacao collective called Chinimital del Ka'kaw, which is formed by people of four Mayan nations: Q'iche', Kaqchikel, Q'eqchi', and Tz'utujil. Their mission is clear: To make the authentic practices and wisdom of cacao available to their community and to the world. The collective is formed by Ajq'ijab' (Mayan spiritual leaders), Elders (spiritual leaders who also play the role of guides and leaders), cacao farmers, historians, cacao transformation experts, Texel (grandmothers in charge of guiding the process of production of cacao), and more members of the community.

 

The cacao travels from an ancient farm in Alta Verapaz which belongs to members of the Q'eqchi' nation. What is an ancient farm? During the times of the Conquista (invasion of the Americas), the Spaniards forbade the use of cacao to the Mayans. Cacao farms were taken down and switched to coffee farms (because it was a product that sold better in Europe), and the Mayans were enslaved and put to work in these new farms. But there was resistance and a few cacao farms survived. The farm where we get our cacao from is one of these ancient farms, and the trees are the descendants of trees that were in this farm hundreds of years ago. In the process of plantation there are specific rituals and ceremonies made for the trees in order to follow the proper steps of traditional farming.

The cacao is farmed in the traditional Mayan way. 3 traditional Kotzij’ (ceremonies) are held at the farm to show respect to the cacao trees: when it is planted, when it flowers, when it is harvested!
Also, every person who comes into the farm cleanses themselves with incense to bring positive energy to the space. Part of the cacao production is left for the animals whose diet is also dependent on it, in order to respect the symbiotic relationship of cacao with the local flora and fauna. Not to mention, no chemicals come close to the cacao and the farmers use only ancient agricultural methods.

Then the cacao is taken to the border between the Kaqchikel and Q'iche' nations, where the collective moves on to the process of transformation. Everything is hand-made in the traditional Mayan way. Sun-dried, hand roasted in wood fire, peeled, grinded in the sacred millstone by indigenous women and grandmothers. But before it is packaged, the Ajq'ijab' (spiritual leaders) and Aj Kakaw (guardians of the wisdom of cacao) give it a ceremony with incense and fire, and invoke the sacred Mayan energies to cleanse, bless, and protect this cacao. It is then packaged.

Product origin from the Union of the Mayab' Native Peoples of Paxil and Kayala (Guatemala) with the intention to reclaim the use of our sacred ka'kaw!

To store, remember that ceremonial cacao doesn't need to be refrigerated. Simply put it in a dark and cool space.

How to prepare ceremonial cacao.

  • Chop 1 to 2 oz of the cacao using a ceramic knife (please do not allow metal to touch your cacao -it "cuts" through the sacred energy)
     

  • Using a wooden spoon, mix the chopped cacao with one or two ounces of warm water (nothing over 190 F). Then ad enough water to equal 6 to 8 oz total in your cup. 
     

  • You can add in honey, salt, cinnamon, ginger, or other enhancements at this point.
     

  • Before you drink the cacao, say a short prayer to honor the 5 elements (earth, fire, water, air, spirit) and honor the Creator
     

  • Have an intention in mind for your ceremony - blow that intention into the cup 3 times.
     

  • Now you can drink the cacao. Remember to drink each sip mindfully.
     

  • When you are finished, thank the cacao, the  5 elements, and Creator.

bottom of page