Ceremonial Cacao

Cacao products are sourced from Peru. Several groups of organic farmers forming a cooperative cultivate the premium Theobroma Cacao in its native environment. These farmers have received training on how to cultivate the Cacao using only organic farming techniques without the use of pesticides or chemical fertilizers.
The beans are extracted from the inside of the Cacao fruit which contains both the beans (seeds) and a white pulp. The beans are separated from the pulp and left to ferment for 6-7 days. After fermentation, the beans are sun-dried for 3-4 days and then go through a cleaning process.
Once dried, the beans are pitted to obtain the cacao nibs. The nibs are ground to obtain cacao paste, and then pressed to separate the cacao butter from what is now called the cacao cake. The cake is then pulverized to become cacao powder- or pure cocoa, rich in all the nutrients and aroma of the Theobroma Cacao- Food of the Gods.

Botanical Name: Theobroma Cacao
Single origin Criollo variety sustainably cultivated in Amazon region in Peru
Cacao Paste is produced by grinding the cacao nibs to a smooth, liquid state. Cacao Paste is also known as Cacao Liquor, or Cacao Mass. In Canada and Europe, other names include Cocoa (Cacao) Mass and Cocoa Liquor. (Despite its name, there is no alcohol present).
During the manufacturing process the cacao paste is liquefied and hence is sometimes called liquor. Once solidified, it becomes 100% pure bitter chocolate