Lamas Province, San Martin Region

Peru San Martin

The San Martin region is known for its high quality cacao and this variety is no exception. The flavor of this ceremonial grade cacao is rich and complex with notes of dark chocolate and hints of vanilla buttercream.

This special superfood is harvested by hand and comes from the San Martin region of Peru, where it grows in tropical conditions on small family farms. The cacao fruit develops through shades of dark red and purple before turning to golden yellow.
This cacao is for ceremonial use only, as it has been harvested by hand.. The beans are fermented with care, to ensure they retain their natural oils and nutrients.

Cacao plants are pruned by hand to ensure healthy growth.

Hand pruning is an important part of the cacao tree's life cycle. It keeps it healthy and growing fast. The farmers know that a healthier plant means more cacao for them in the end.

Harvesting between April and November

• In the San Martin region of Peru, farmers harvest the cacao seeds between the months of April and November.

• The harvesting is done by hand and uses traditional methods that have been passed down from generation to generation.

Ecuador

Ecuador, Napo Province

This sacred ceremonial cacao comes from Ecuador, Napo Province. The Ecuadorian cacao is grown by small farmers who have been working with these magical plants for generations. They know how to nurture them so they can grow into big and healthy trees that produce a high-quality fruit with a rich taste and aroma. The people who live here take great pride in their work and have created a thriving community that values hard work, family and friendship above all else.

Arriba National

The only thing that comes close to the drinking experience is the cacao tree itself. Ceremonial Cacao is grown in Ecuador and falls victim to nature's lush landscapes, fertile mountains, and majestic waterfalls. Arriba national is one of the native cacao species, with genetics closely resembling the ancient varieties. The trees grow happily on this magical land surrounded by abundant opportunities. And it's impossible not to feel a sense of wonder when you drink a cup of ceremonial cacao.The Cacao tree is a small-medium sized evergreen tree that can reach up to 50 feet tall and 25 feet wide at maturity. The trunk on an adult tree can be 3 to 6 inches in diameter, however the saplings are usually smaller than this.

Madagascar, Sambirano valley

Madagascar

This ceremonial-grade cacao mass is grown in Madagascar along the Sambirano river valley. Fresh cacao beans come from 8 organically certified small-hold farmers. Their cacao is grown in small plots along with other cash crops like timber and fruit trees. Every farm is using its own post-harvest treatment procedures in order to assure a high quality and consistent product.

Fermentation and drying

The farms are organized as an association to cooperate on the central processes of fermenting & drying. Fermentation takes place in tiered wooden boxes for a period of 6 days with 3 turns. Drying is done on wooden tables for around one week.

The white beans are fermented and dried separately from the purple beans. Fermentation is done in wooden boxes covered by food-grade jute bags. To equalize bean temperatures and assure even fermentation, the beans are removed daily to a special table and stirred thoroughly by hand. After completing fermentation, the beans undergo a drying process to get rid of acids and protect the delicate flavours.