A cacao tree (Theobroma cacao) usually begins to produce its first flowers around 3 to 5 years after planting. The flowers grow directly on their trunks and big branches. Only a small percentage of these flowers are naturally pollinated and develop into pods.

Once pollinated, the flower becomes a cacao pod/fruit that ripens over 5–6 months in the tropical climate of Guatemala, in agroforestry and symbiosis with nature and wildlife.

When the pods are fully ripe, they are harvested by hand using machetes. The pods are opened carefully to remove the fresh seeds surrounded by white pulp also called "baba"

The cacao seeds are fermented for several (up to 7) days in wooden boxes to develop their flavor, medicinal properties and bioavailability. This is a crucial step for our cacao. After fermentation, they are sun-dried slowly until they reach the ideal moisture level.

The fermented. dried cacao seeds are gently toasted, hand peeled, and then stone-ground into pure cacao paste. Nothing is added, the paste remains 100% pure cacao.

The cacao paste is poured into molds and placed in the refrigerator to harden into blocks and then hand packed.

The entire process from flower to block happens at the source of our Cacao ensuring that is supports the economy and employment of the country of origin.

Before leaving Guatemala, the cacao blocks are blessed in ceremony by Mayan Wisdom Keepers. This intentional step is part of what gives our cacao her Ceremonial Grade Character, Energetic Integrity and Uniqueness.

The Cacao blocks travel over continents and arrive to our storage place in Europe. From there they are shipped to your homes where they are prepared, shared, and finally become part of your own ritual and heart.