Cacao is the pure form of chocolate in its most natural state, made from the fermented and ground beans of the Theobroma cacao tree. Unlike processed chocolate, it contains no sugar, no additives, and nothing to strip away its potency. It is food, yes, but also medicine, ritual, and one of the most mineral-rich plants on earth.

For thousands of years cacao was revered by the Olmecs, Mayans, and Aztecs as a sacred daily ally. Today, our cacao grows in the volcanic soils of the Pacific, where mineral-dense earth and tropical rains create beans rich in magnesium to calm the nervous system, iron to rebuild strength, zinc and copper to fuel repair and vitality. Each bean holds over 300 compounds that work in harmony with the body and heart.

From the tiny rainforest midges that pollinate its delicate flowers, to the art of fermentation that unlocks its flavor and medicine, every stage of cacao’s journey is intricate and intentional. When you drink it, you are tasting the rainforest, receiving essential minerals, and participating in a lineage of ritual that has connected people for thousands of years.

Motherhood often leaves the body depleted of essential minerals, particularly during pregnancy and breastfeeding. Cacao naturally restores what is most needed, providing magnesium to soothe the nervous system, iron to rebuild energy, and zinc and copper to aid healing and immunity. It also contains compounds that gently support mood and create balance. For new mothers, cacao is both nourishment and ritual, offering a mineral rich ally for strength, calm, and presence in the intensity of early motherhood.

Ceremonial cacao is essentially a marketing term, but it typically indicates pure, unprocessed cacao used in its most natural form, prepared as a rich, nourishing drink. Unlike regular chocolate, it is made without sugar or additives, so the minerals, antioxidants, and natural compounds remain intact. It has been used for thousands of years in ritual and community, supporting both physical health and emotional connection.

Our cacao is shaved solidified paste, made from Pacific-grown beans, making it easy to prepare while keeping the integrity of the plant. Grown in volcanic soil, hand harvested, and carefully fermented and dried, it is mineral dense, smooth, and grounding. This makes it the perfect choice for a daily ritual, whether you are sitting quietly in meditation or sharing a cup with friends.

Nutritional Profile
Cacao beans typically exhibit high concentrations of antioxidants, polyphenols, and essential minerals, including:

Essential minerals:
Iron, magnesium, zinc, copper, chromium, potassium, manganese, calcium, selenium.

Antioxidants: 
Catechin, epicatechin, quercetin and kaempferol.

Epicatechin, Catechin, Quercetin and Kaempferol:
Epicatechin and catechin are specific types of flavanols known for their antioxidant activity and potential benefits for brain health and cognition. Quercetin is known for its potential to support heart health by lowering blood pressure and cholesterol, improving insulin sensitivity and blood sugar control, and helping with allergy relief. Additionally, quercetin may contribute to healthy respiratory function, neurological function, and immune system support. Kaempferol is known for its potential health benefits, including antioxidant, anti-inflammatory, and anticancer properties.

3 bioactive & euphoric compounds:
Theobromine, Anandamide & Phenylethylamine (PEA), as well as Monoamine Oxidase Inhibitors (MAOI’s) to extend the release of feel good chemicals.

Low in caffeine:
Contains approximately 1.9mg/g; a 20g serve contains roughly the same amount of caffeine as a strong cup of tea.

Contains trace amounts of vitamins:
A, E, K1, B1, B2, B3, B5, B6 and B9.

Cacao first arrived in the Pacific over a century ago, finding a natural home in the volcanic soils and tropical climates of Papua New Guinea and its neighboring islands. These conditions are ideal, producing beans that are mineral rich, complex, and deeply nourishing. The land itself shapes cacao’s unique flavor, earthy and grounding, yet lifted with notes of tropical fruit and spice.

Pacific cacao is grown by smallholder farmers who work in harmony with their environment. Trees are cultivated in diverse plantings rather than industrial plantations, allowing the soil to remain fertile and the ecosystem to thrive. Pods are harvested by hand, beans are fermented in small batches, and then sun dried with care. This process preserves both purity and potency.

Every cup of Pacific cacao carries the integrity of its origins. It is grown cleanly, without shortcuts, and with respect for the land and people who nurture it. This is cacao at its most authentic, mineral dense, flavorful, and alive with the spirit of the Pacific.

Cacao is one of the most traded crops in the world, yet its global story is not always sweet. Much of the industry has been marked by exploitation, deforestation, and practices that harm both farmers and the land. Behind every bar of chocolate are people and ecosystems that deserve respect and protection.

Sourcing cacao responsibly means choosing a path that puts farmers and the earth first. It means supporting smallholder growers with fair pricing, investing in clean and sustainable growing practices, and ensuring that the rainforest itself remains intact. When farmers are empowered and land is cared for, cacao thrives with integrity.

Every choice you make as a consumer creates ripples across the globe. By choosing cacao that is traceable, sustainable, and farmer focused, you are helping to shift an entire industry toward fairness, transparency, and regeneration. This is cacao as it should be honouring the people who grow it and the earth that sustains it.