One pound of pure, unroasted ceremonial cacao — the easiest way to begin, and the perfect size to keep close.
Grown in the mountains of Talamanca on the Caribbean coast of Costa Rica, from 100% pure cacao, whole and unblended. The beans are fermented and sun-dried by Elena Gaitán in Bananito, then ground into pure cacao by a cooperative of around 100 Bribri women who have carried this craft for generations. Kept raw the whole way, so it still holds the full, living character of the bean.
Chop off a piece, melt it into hot water, and drink. Rich, deep, and gently bitter — cacao the way it has been shared in this land for centuries. A square in the morning, a cup before you sit, a first meeting with real ceremonial cacao.
The pound is where to start. Enough for a few weeks of your own practice, or a gift for someone ready to meet cacao — around 14 to 18 ceremonial cups. The same pure block as our larger sizes, in the size to try first.
Grown with the Bribri. Kept raw. Shipped worldwide from Costa Rica.
Every block passes through the same hands. Read how this cacao is made, from the forest to your kitchen.