Not all cacao is created equal and it is important to know what to look for in order to ensure that firstly, you are not being duped or overcharged and even more importantly, that the indigenous communities who grow and produce this medicine are not being exploited.
Because there are currently no regulations or standardisations in place regarding what makes cacao ‘ceremonial,’ we highly recommend doing your research and making your judgement based on the integrity of the company.
Our non-negotiables are:Traditional methods - Ceremonial Cacao is grown and harvested by indigenous communities who are acknowledged and compensated for their traditional wisdom and cultural practices.
Organic - No pesticides, herbicides or any other chemicals have come into contact with the plant.
Minimally processed - Gentle fermentation and roasting temperatures are applied so that the plant maintains its natural purity and quality.
Bean to bar - Every step of the process from jungle to cup is carried out with intention and complete transparency. It is not unheard of for cacao brands to simply shave or chop off a block and repackaged with a ceremonial label attached.
Here at The Cacao Club, we are committed to 100% traceability, when it comes to cacao. Our single origin Q´eqchi Cacao Beans are grown deep in the rainforest in Guatemala from the Federation of Cooperatives of Coban, Alta and Baja Verapaz.
Every step of the process from the roasting, peeling, grinding and pouring is carried out by us with beans sourced directly from small-scale farmers from the indigenous people of Mayan Q´eqchi.