About Cacao Production

Some great things to know about Cacao

Introduction

Theobroma is ‘’the name of the cacao tree’’ this species grows in tropical environments, within 15 to 20 degrees latitude from the equator.

It is a combination of the Greek word theo which means god and broma which means food, so it is the food of the gods. Small family farms (about 6 million farmers) grow 90% of the world’s cocoa.

How Our Ceremonial Cacao is Produced

The Theobroma cacao tree produces big, pod-like fruits, each one having 20–60 beans. These beans lie in a sticky white pulp. During harvest, farmers open the pods and separate the beans.

The raw beans don’t taste anything like chocolate. After the harvest of cacao beans, they are processed following these steps:

Fermentation & Drying

Fermentation
After being collected the beans are fermented and they lose their purplish colour and turn brown. To do this the beans are covered with banana and jute leaves for a few days so that microbes can ferment the beans which help give them the distinctive chocolate aroma.
Drying
The fermented beans are then sun and air dried for several days on wooden tables to take out the moisture.

Raw cacao is sun-dried rather than roasted and embeds a maximum level of nutritional value.

Peeling, Nibbing and Finishing

Peeling:
Beans are now gently and quickly roasted on a hotplate to release the outer skin, they are not cooked, just scortched this makes them easier to peel.
Nibs:
The beans are now crushed into little pieces called nibs.
Grinding
Nibs are now crushed and grinded with stone wheels or rollers into a paste and left to set.

_{A true masterpiece x}

The End Product

Once set you have the blocks or chunks that you receive ready to consume: Ceremonial cacao is a clean nutritious choice as no extra ingredient is added during these processes, that is why the ceremonial cacao is considered pure.

Pure:
This is the purest form of cacao solids there is.
Nourishment:
Packed full of nourishment because of its purity and rawness.
Guarenteed:
With this process you are guarenteed a wonderful cacao for your ceremonies and health goals.

Raw vs Roasted Cacao

Welcome to our guide where we delve into the nuances between raw and roasted ceremonial cacao. As the interest in ceremonial cacao grows, it is crucial to understand the distinctions between these two forms and how they impact your ceremonial experience.

Processing Method Differences

Raw Cacao:

Raw Cacao follows all of the processes above on this page.

Roasted Cacao: This is an additional step that raw cacao does not go through.

When producing roasted ceremonial cacao, the dried beans then undergo the roasting process.
Roasting is typically done at temperatures from 121°C to 177°C to develop rich chocolate flavors and aromas.
The duration of roasting varies depending on desired flavor profiles and bean characteristics.

Flavour Profile

Raw Cacao: Raw ceremonial cacao tends to have a more intense, bitter taste compared to roasted cacao. Some describe its flavours as earthy, nutty, and slightly fruity.

Roasted Cacao: Roasting brings out deeper, richer flavours in ceremonial cacao, often resulting in a smoother and more mellow taste. The bitterness may be less pronounced in roasted cacao compared to its raw counterpart.

Nutritional Content

Raw Cacao: Raw ceremonial cacao is prized for its high nutritional value. It contains antioxidants, vitamins, and minerals such as magnesium, iron, and calcium. The minimal processing helps preserve these beneficial compounds.

Roasted Cacao: While roasted ceremonial cacao still retains some nutritional benefits, the higher heat exposure during processing leads to a reduction in nutrients and antioxidants compared to raw cacao.

Energetic Properties

Raw Cacao: Raw ceremonial cacao is often revered for its potent energetic properties. Many believe that its raw state preserves the plant's natural energy, allowing for a deeper connection with its spiritual and ceremonial significance.

Roasted Cacao: Roasted ceremonial cacao is valued for its grounding qualities and may offer a different energetic experience compared to raw cacao. The roasting process could potentially alter the energetic properties of the cacao, making it more suitable for certain ceremonial practices.

_{Personal Preference and Intention}

In Conclusion...

Choosing between raw and roasted ceremonial cacao depends on personal preference and the intention behind your ceremonial practice. Some individuals may prefer the intense flavours and potent energetic qualities of raw cacao, while others may gravitate towards the smoother taste and grounding effects of roasted cacao.

In conclusion, both raw and roasted ceremonial cacao offer unique qualities and can enhance your ceremonial experiences in diverse ways. Whether you prefer the robust flavours and potent energy of raw cacao or the smoothness and grounding effects of roasted cacao, both forms have their place in ceremonial practices, allowing you to explore and connect with the spirit of cacao in your own way.