Three kilos of pure, unroasted ceremonial cacao, pressed into solid bricks — enough to carry you through a whole season of ceremony.
This is the heart of everything we make: 100% pure cacao, whole and unblended, grown in the mountains of Talamanca on the Caribbean coast of Costa Rica. 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 kept this craft alive for generations. Kept raw the whole way, so every brick still carries 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.
Made for those who pour often. Three kilos is the size for facilitators holding regular circles, for families who drink cacao every morning, and for anyone who wants the source in their kitchen for the long season ahead. Around 90 to 120 ceremonial servings, depending on your pour.
Grown with the Bribri. Kept raw. Shipped worldwide from Costa Rica.
