One kilo of pure, unroasted ceremonial cacao — the block at the heart of everything we make, and the one to begin with.
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 the block 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. Or shave a little over your morning and fold it into chocolate, and let it into the everyday.
A kilo is where most people begin. Enough for a season of your own practice, or a single circle held for others — around 30 to 40 ceremonial cups. The whole block, exactly as it comes from the source.
Grown with the Bribri. Kept raw. Shipped worldwide from Costa Rica.
Curious where this cacao comes from?
Read the whole journey, from the Talamanca mountainside to your cup.