The cacao is 100% handmade. From sun drying, roasting, peeling, to grinding in the traditional metate, every step of the process is made by hand.
Also, Ajq’ijab’ (Mayan spiritual leaders) energize the cacao during the process by cleansing it + having it present in traditional spiritual practices that fill it with energy.
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 + switched to coffee farms (because it was a product that sold better in Europe), + the Mayans were enslaved + put to work in these new farms. But there was resistance + a few cacao farms survived. The farm where we get our cacao from is one of these ancient farms, + 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 + ceremonies made for the trees in order to follow the proper steps of traditional farming.
Then the cacao is taken to the border between the Kaqchikel + 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) + Aj Kakaw (guardians of the wisdom of cacao) give it a ceremony with incense + fire, + invoke the sacred Mayan energies to cleanse, bless, + protect this cacao.
Directions
Mix 2-3 Tbsp of ceremonial cacao into 6-8 oz hot water in a blender and mix until foamy!
OR even better... Do it the traditional way + mix your cacao (2-3 Tbsp) with double the size of hot (but not boiling) water, mix well until it becomes liquid + then add enough hot water to fill your cup.
Cacao paste can also be added to foods, smoothies, breakfast bowls, ice cream, energy balls, + more!