Cacao has been traded across Mesoamerica for thousands of years. Based in Lake Atitlan, we source from Guatemalan rainforests reaching isolated organic farmers.
Learn more about Cacao here.
My reasons for collaborating with Cacao Source
Cacao Source is all about providing an authentic and transparent experience with their cacao. Their commitment to sourcing every product to a single origin is the core of their mission. They carefully select cacao from three unique regions - the Suchitepequez on the Pacific front, Alta Verapaz in central north Guatemala, and Izabal on the Caribbean front. They partner with indigenous Mayan communities that cultivate rare strains of cacao in isolated food forests. Cacao Source only works with farmers who meet their strict standards for quality, which include using organic soils, paying fair wages, and participating in revitalization programs. Cacao Source chooses to work with small-scale farmers instead of large plantations or corporations, setting them apart from other chocolate business corporations.
Agro-Forestry and Monoculture Fairtrade and organic go hand-in-hand as the health of the farmers is important. If the farming community is exposed to chemical fertilisers and pesticides, it often affects their health in the long term. As long as we keep buying products that use chemicals, companies will keep producing in such a manner, and our farming community’s livelihood will be affected by such practices. When our food grows in a mono-culture system, even if farmers are paid well and organic fertilisers and pesticides are used, farmers' well-being is related to the soil's well-being. A mono-culture system impacts biodiversity, food sovereignty, and soil nutrients. In a mono-culture farm, fewer workers diminish local opportunities, resulting in a lower percentage of revenue remaining in the producer country.
Laurence Tremblay~ Social Business Manager Cacao Sourcce
Springs Cacao was named in a moment of astonishment. The cacao source team stood in a valley covered with a lush variety of trees: coffee, zapotillos, bananas, and so many others—an agroforestry dream. By their side, Juan, the grandfather in the family, told them there are four springs there, embedded in the delicious curves of this mountain jungle, at 400 m facing the Pacific coast. Juan explained that he remained organic because he never had enough money to buy the suggested fertilisers, a norm of success in that region. Synchronistic epiphany: “Your cacao is the best we’ve tried in a while,” Dorothy said. “We will help you share this treasure with the world”. His smile underlined her joy: magic happened. Springs cacao magnifies a deep bitterness with coffee and banana accents. Its fat content surpasses most cacaos worldwide due to the abundant water in the village of “Las Victorias”, where it also grows because its genomic lineage was preserved from industrial hybridisation.
Genetics: Local and regional criollo hybrids.
Flavour profile: Intense bitterness, creamy, earthy notes of coffee.
Fermentation: Fermented for 9 days in a wooden box with banana leaves.
Type of environment: Mountain side, semi-wild, fruit forests, valleys, springs.
Specificities: Abundance of springs. Proximity with coffee trees.
Région : Suchitepequez
Ownership: 2 parcels owned by one family and managed by another family.
The farm is divided into several areas and gathers 78 cuerdas in total. Most of it is surrounded by semi-wild fruit forests, covering the abrupt little valleys tearing the surrounding landscape.
They grow coffee, bananas, mangos, avocados, breadfruit, Kaymito, cane, zapotioll, and palo banco, much more.
The land counts four springs and several rivers, especially in the rainy seasons.
It is divided between 3 valleys.
Byron and his family, his wife Dora and their two children take care of the fermenting and drying of the beans from their home in Patulul.
The superfood of all superfoods, Cacao—the dried seeds at the root of chocolate—is also one of the highest sources of magnesium in nature, full of antioxidants, calcium, zinc, copper and selenium. Cacao contains more antioxidants per gram than blueberries, goji berries, raisins, prunes and even pomegranates.
Certain plants with strong medicinal benefits are known to be master or teacher plants - Cacao is one of these plants. It can have beautiful spiritual effects when respectfully consumed with the intention of self-transformation. It can be a powerful heart-opener, connecting us to our intuition, the natural world and unseen guidance.
Though the sacred use of this incredible plant was almost forgotten, it is returning.
Its unique alchemy can awaken powerful creative energies and reconnect us to our highest human potential. It can show us the way forward when we're feeling stuck, it can transform fear, aid us in recognizing and releasing blocks, patterns, and limiting beliefs buried deep in our subconscious, restoring emotional balance.
Unrefined Cacao is full of antioxidants called flavanols. Eating foods rich in flavanols has a variety of health benefits for your body, including the following:
Heart Protection - many scientific studies show that flavanol-rich foods help lower your blood pressure and improve your blood vessels' walls function, reducing your risk of heart disease.
Improved Digestive Health - cacao contains fibre that bacteria eat to create fatty acid chains. These fatty acids benefit your digestive system. Drinks made with Cacao might also increase the number of good bacteria in your gut.
Less Stress - research shows that eating dark chocolate can reduce Stress, which boosts your overall mental and physical health.
Improved Cognitive Function - a specific flavanol in Cacao called epicatechin may help with some parts of brain health, including cognition and blood flow.
Ceremonial Cacao Recipe
1 cup of almond milk or any plant-based milk gently heated under boiling temperature
4 tbsp of chopped ceremonial-grade cacao
1 tsp of Cinnamon
½ tsp of Cardamom
½ tsp of Maca powder
½ tsp of Lions Mane Powder
½ tsp of Reisi Powder
½ tsp of Cordyceps
1 drop of rose essence
1 drop of vanilla syrup or essence
1 tsp of raw organic local honey.
Pop into a Vitamix or blender for 2 to 3 mins until it's well mixed & frothy. Pour into your favourite cup and sprinkle a few rose petals on top. Take a few mins to connect with the energy of the tree and feel gratitude for all the elements that have come together to make this magic happen. Journal or meditation is ideal after drinking and during. Also, dancing & yoga work beautifully too, as the high magnesium content will make your body feel supple and free-flowing.
With true ceremonial Cacao, every block is a bit different. That's because it's not tempered to standardize the appearance like in modern industrial chocolate. It's just ground and poured into a mould to solidify. All the swirls here are natural patterns from the cacao butter. None of it is removed like factories do to make cocoa or cacao powder. We offer Cacao as close as possible to the ancient traditional preparation. The Cacao must also be toasted over a wood fire, not heated in a modern oven.
Ceremonial cacao dose per person/sitting;
(If pregnant, no more than 5 grams per day or consult your physician)
Beginners dose 10 grams
Daily intention dose 20 grams
Meditation dose 30 grams
Ceremonial dose 45 grams