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What Makes Cacao 'CEREMONIAL-GRADE'?

All chocolate is made from cacao beans but not all cacao beans are created equal. What is it then that makes our KAKAO, or any cacao for that matter, "ceremonial grade"?


- Criollo: (literally meaning "Native" in Spanish) native to Guatemala

          - small beans, fine flavor, more susceptible to pests and disease

- Chuncho: native to Peru

          - small beans, fine flavor,

Other cacao variety exist as well, like Forastero (literally meaning "Foreigner" in Spanish) and Trinitario. Forastero accounts for about 80% of the worlds chocolate production and is known as "bulk cacao." It's cultivated for mass production because of its large seeds and higher yield potential. Trinitario is a hybrid produced from the cross pollination of Criollo and Forastero, and accounts for about 10-15% of the worlds chocolate production.




"Ceremonial grade cacao has the quantity and balance of compounds and energy to properly support the Cacao Spirit, or any other energy, in partnering with you." - Keith, The Chocolate Shaman


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