48 Hours, and Never Above 109°F The world we live in moves quickly, and it rewards moving quickly. Almost everything we eat has been shaped by that speed — shortened, accelerated, made in less time than it once took. Cacao Magic is an invitation in the other direction. Our cacao is ground slowly for forty-eight hours, and its temperature never rises above 109°F. That single choice shapes everything else about it, and it is worth explaining properly What raw actually means Mos

Every block of Cacao Magic begins on a mountainside in Talamanca and ends in a cup somewhere in the world. This is the whole journey, told plainly, because we think you should know exactly what you are drinking and whose hands carried it to you. It starts earlier with a short story... The surprise chocolate Our first batch was made in a friend's factory, far from home. We travelled there with fifty kilos of cacao beans and a plan to create raw cacao for chocolate making. We m

In the early months of Cacao Magic, something kept showing up in our ceremonies and celebrations: more women than men, and the women were experiencing something deeper. They were singing. Dancing with their full bodies. Speaking honestly, without filters. Radiating. It made us ask: what is behind this special connection between live cacao and the feminine? What "Live" Cacao Actually Means Most cacao sold commercially is roasted. Roasting extends shelf life and creates the fla

Every culture that has lived with cacao has a story about where it came from. This is the Bribri story. The Bribri are an indigenous people of the South Caribbean coast of Costa Rica, one of the few remaining communities where cacao is still cultivated and processed in alignment with ancestral tradition. We have worked alongside their farming communities for over a decade, and this story — told to us in the forests of Talamanca — is the one we carry with us into every batch o