KAKAO sources only 100% native, wild-crafted, organic cacao beans. We go the extra mile to ensure our cacao isn't mixed with any other lower-grade genitically altered or hybridized cacao. We have direct relationships with the farmers from whom we source, ensuring our customers receive only the highest quality ceremonial-grade cacao available. Our pure and signature blend are currently made from two different native cacao varieties, cacao chuncho from Peru and cacao criollo from Guatemala. Learn more here.

Unlike cocoa powder or the raw cacao powders you find on your grocery store shelves, our KAKAO is stone ground by traditional means using THE WHOLE BEAN. This means that our product includes the cacao butter, resulting in a higher nutritional value and the presence of unique plant counpounds that elicit cacao's ceremonial effects. Learn more here.

Because our beans are minimally processed, our cacao still contains most, if not all, of its beneficial compounds. Once harvested, our native beans undergo fermentation, a natural process that cultivates their flavor profile. The beans are then roasted at low temperatures, cracked (winnowed), and stone ground by traditional means. We go the extra mile to food process our finished paste into a fine powder so that our customer's cacao experience is as simple as adding our KAKAO to hot water and blending in a blender that's safe for hot liquids. Learn more here.

From tree to cup, our ceremonial-grade cacao is cultivated with reverence, respect, integrity, and intention. Our entire process is approached with repect for both the land and the people responsible for cacao's cultivation. We go above and beyond to ensure that reciprocity is expressed at every step in our supply chain so that each party is honored for their unique contribution to KAKAO's mission. Learn more here.