What is Ceremonial Cacao?

Before she became the world’s favorite snack, cacao was a ceremonial plant to many indigenous communities of Latin America. She’s a gift from the Earth and a legacy from our ancestors. There is no universal truth on what ceremonial cacao truly is. In this article, I’ll share my humble opinion on this hot topic, based on ancient wisdom transmissions from my teachers, personal research, and a daily connection with the medicine. Keep reading to learn more about the sacred origins of cacao, the journey from the seed to your heart, and how to source your blocks ethically and responsibly.

The History of Cacao

Did you know that cacao trees were planted on this earth even before humans were created? As far as we know, cacao was born in the Amazon about 10 million years ago.

We also have archeological evidence that she was domesticated over 5,000 years ago by the Mayo-Chinchipe-Marañon in modern-day Peru and Ecuador. She journeyed up to Mesoamerica—most likely through rivers, seas, and trade—where she was later grown by many pre-columbian civilisations such as the Mokaya, the Olmeca, the Zapotec, the Cuitatec, the Mexica-Azteca, or the Maya—to name just a few.

Cacao was not only a delicious ingredient to enhance traditional dishes, she was known across the continent as the medicine of the heart, and a doorway to the spiritual realms.

Here are some of my favorite finds on a thousand-years old intentional relationship between the loving spirit of cacao and us humans.

Cacao and Sacred Sites

Mesoamerica was believed to be the birthplace of cacao until the discovery of several sacred sites in the province of Zamora-Chinchipe in modern-day Peru and Ecuador.

Huaca Montegrande might be the most famous of all since its excavation in Peru in 2005. This hypnotic spiral-shaped temple was built by the Marañon about 6,000 years ago, and is the oldest temple known in the Americas to this day.

Underground, fascinating discoveries were made including the most ancient cacao which allowed experts to rewrite the history of this sacred plant more accurately. Traces of cacao in the form of a fermented beverage were found on potteries. Archeologists also excavated cacao carved in ceramics, stones, and gold as a testimony of the spiritual importance of her medicine.

Although mystery remains on the exact purpose of this religious site, it may have been used as a portal to the ancestral realm.

Down the spiral is believed to be the tomb(s) of the highest spiritual leader(s) of the time. Evidence has let experts think that a woman may be resting there. Dr. Quirino Olivera and his team are currently dismantling part of the spiral, very carefully, stone by stone, to get to its heart and uncover the truth.

Are you as excited as I am? Count on me to share some updates!

Cacao and Rites of Passage

This small section could be a whole article in itself (maybe it will be someday), or even a book (and there are some). The more you dive into the history of cacao, the more you melt into divine ancient wisdom and fascinating cultural traditions. And the best part is that there is always more to learn from our elders, and unearth from forgotten sacred places.

From the excavation of pre-Columbian sites, the analysis of artifacts, the study of mythology, and the living traditions of indigenous communities, we know that cacao has been a part of crucial life events for thousands of years from Mexico to Peru.

Although there are some variations from one community to the other, there is a common thread of inviting cacao to every rite of passage from birth to death.

Depending on the occasion and culture, she can be offered in the form of a seed, a paste, or a drink. She is known to support women in labor. She is a required gift for proposals. She’s a guardian of wedding vows. She’s a testimony of political responsibility. She ensures the safe passage of the souls to the underworld.

How is Ceremonial Cacao Made?

What we usually refer to as ceremonial cacao is a pure cacao paste to be melted into hot water in order to prepare a frothy, heart-warming drink. It is not just any 100% dark chocolate you would buy at your local organic shop (at best); it is the result of an ancestral and very artisanal process—an intentional journey from the Heart of the Earth to yours.

Step 1 | The Cultivation

Unlike mono-plantations destined for commercial chocolate factories, ceremonial cacao is grown in its natural environment—wild jungles or agroforestry systems that offer rich biodiversity.

Cacao trees are rather small; they need shade, humid weather, and a stable climate throughout the year in order to thrive. They cohabit happily with their plant neighbors and animal friends, protecting, feeding, and supporting each other in the same way they have for thousands of years.

Step 2 | The Harvest

The few times I had a chance to visit cacao plantations, I was stunned to observe that trees bore both flowers and pods of all sizes, colors, and shapes.

From what I’ve learned, there is no specific season for cacao as it grows throughout the year, but harvest usually happens about every 6 months. It takes an expert eye to differentiate the pods that are ready to be hand-picked from those that are still maturing.

Step 3 | The Fermentation

Once the pods have been harvested, they are cut open, usually with some kind of machete. Inside, the seeds are held together like corn kernels on a cob and covered with a white, sweet, quite sticky pulp. This is the actual fruit of cacao and it is absolutely delicious! It kind of tastes like mango and you can make a refreshing drink out of it.

In order to ferment, the seeds are wrapped in banana leaves placed in baskets or wooden boxes. Most of the time, the fermentation lasts from a couple of days to a couple of weeks.

As the temperature naturally rises, yeasts and bacteria develop. This is an important step of the process as it allows:

• the pulp to decompose

• nutrients bioavailability to increase

• flavors to develop

In some cases, instead of being fermented, the cacao is simply washed to remove the pulp.

Step 4 | The Drying

Traditionally, right after the fermentation, cacao beans are placed in the sun to dry for about 8 days depending on weather conditions. Drying reduces the moisture content of the beans to ensure proper conservation, prevent mold development, and prepare for roasting.

Step 5 | The Sorting

Once the beans are dry enough, they are handed to the women (yes, it’s mostly women) in charge of the roasting and peeling. Before proceeding with the later tasks, beans are placed on a table to be sorted by hand as small stones and molded beans need to be removed.

Step 6 | The Roasting

The ancestral way is to fire-roast the cacao beans on a clay comal. This is a fascinating practice that requires the participation of all the senses. The beans need to be stirred constantly in order not to burn. There is no clock here. The seeds will tell you when they need to be taken out of the fire. They communicate through smell, color, temperature, sound, and taste.

Nowadays, cacao can also be lightly oven-roasted. This new technique allows control of the temperature, thus preserving the nutrients and the taste even better.

Step 7 | The Peeling

The peeling is done by hand right after the roasting as it is much easier to remove the husk from the bean when it’s warm.

I had the opportunity to assist Nana Mimi, founder of Ki’Kotemaal Cacao, throughout the whole process, and peeling was my favorite part. There is something meditative about it. We would sit around the table with the whole family and share heartfelt stories. Although we would not necessarily be drinking cacao at this time, we could already feel the medicine working through us.

Step 8 | The Grounding

Cacao beans used to be ground on a metate—a traditional grinding stone also used for corn and spices. It is a beautiful tool that requires strength, precision, and time, and therefore is rarely used for commercial purposes anymore.

Instead, old corn grinders have been repurposed. Bigger collectives have them directly on site while small families would have to share one with the community.

When the beans are being ground, they naturally turn into a paste that is immediately placed into molds.

Step 9 | The Packing

Finally, one or two days later, once the blocks are dry, they are taken out of the molds and carefully packed by hand. Every single step is done with as much love.

Where to buy Ceremonial Cacao?

Now that you know a little bit more about the sacred history of cacao and her ancestral making process, you may wonder where you’re ever gonna find cacao blocks that truly honor the origins and guardians of this ancient medicine.

There are many brands out there that label themselves as “ceremonial” but you should always look into the details. Transparency is key. It is not just about fair and organic; it is about reciprocity.

Luckily enough, a few independent companies have been doing an amazing job at creating ecosystems that support the earth as well as local indigenous communities. Meet my favorite suppliers below which I trust with all my heart.

Soul Lift Cacao

Soul Lift Cacao is an American company founded by Nick Meador. It feels important to mention him first as he was the one opening the doors to the wide and magical world of cacao for me.

In March 2023, I joined a one-week cacao tour in Western Guatemala where we met several of the indigenous collectives he works with. It was beautiful to witness the trusted relationships he had built with them all.

Nick is deeply passionate about cacao, committed to sharing the truth about this plant medicine and empowering her guardians. You can order directly from his website with worldwide delivery.

Lavalove Cacao

Lavalove Cacao is an indigenous collective founded by Tata Izaïas and Nana Izabel. They are both Fire Keepers and have been walking this sacred path as a couple for many years.

In March 2024, I spent 20 days in ceremony with them and a group of 30+ other students. This initiation was paced by the sacred Maya Cholq’ij Calendar and infused with the heart-opening medicine of cacao.

Their blocks are made exclusively from criollo cacao seeds they receive from the South-West coast of Guatemala. Their workshop is based in San Marcos La Laguna on the shores of Lake Atitlan. They have a worldwide network of Ambassadors through whom you can order directly.

Cacao Source

Cacao Source is a renowned and trusted company that operates with unprecedented transparency. Their offices are based in the lively town of San Marcos La Laguna where you can learn more about their project.

Their intercultural team travels throughout the country to meet and support cacao farming communities. They are experts in regenerative agricultural systems and there is nothing they don’t know about the cultivation of cacao. They also have created several women’s collectives in charge of the peeling of the beans.

Their bi-annual European shipments are the best option for cacao lovers, facilitators, and wholesalers as there is no extra shipping nor duty cost. Each of their single-origin cacao blocks have a unique flavor and a genuine story to fall in love with.

Ruk’u’x’Ulew

Ruk’u’x Ulew means Heart of the Earth in Maya Kaqchikel. This women's collective was founded in 2016 by Cecilia Mendoza Chiyal. You can find them nestled in El Bosque Encantado, in a quiet street of San Marcos La Laguna, Guatemala. It is an almost secret place very few people know about.

I had the great pleasure to meet them on a Soul Lift Cacao tour in 2023. I was deeply touched by their story, their passion, and, of course, their delicious cacao. As they were grinding the beans during our visit, they applied some of the paste on our faces like a mask, and my skin had never been so soft!

They also have many distributors worldwide through whom you can purchase their goods.

If this introductory article has sparked your curiosity, I have created a unique online 1:1 journey for you to connect with the medicine of cacao and create your own embodied ritual rooted in ancient wisdom. Learn more about Seeds of Love—a heartfelt introduction to ceremonial cacao.

Finally, if you’d like to experience the magic of cacao in sacred sisterhood, I’ll be holding space in two retreats this year:

• Self, Spirit, & the Sacred Earth with Leilani Lucero, May 14th to 19th, 2026

• The Embodied Woman Retreat with Nada Mesqui, June 18th to 21st, 2026

Let your heart show you the way.

Sources

• Coe, S. D., & Coe, M. D. (2013). The true history of chocolate (3rd ed.). Thames & Hudson.

• Prufer, Keith M., and W. Jeffrey Hurst. “Chocolate in the Underworld Space of Death: Cacao Seeds from an Early Classic Mortuary Cave.” Ethnohistory, vol. 54, no. 2, 2007, pp. 273–301.

• Shamans Directory. The Grand Spiral of Huaca Montegrande with Dr. Quirino Olivera. YouTube.

• Getty Museum. Food for the Gods: Cacao and the Ancient Maya. YouTube.

• Museo Popol Vuh. El uso social y el origen de la domesticación del cacao. YouTube.

• El Canal De El Sistema Cultural De La Alimentación. El primer uso social del cacao en la Amazonía. YouTube.

• Cacao Source (2025). Inside Cacao — The Journey of a Seed. https://www.sourcecacao.com/