100% PURE Ceremonial Unfermented Direct Trade Cacao "Lavado" de Tecpatán, MX

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100% PURE Ceremonial Unfermented Direct Trade Cacao "Lavado" de Tecpatán, MX

100% PURE Ceremonial Unfermented Direct Trade Cacao "Lavado" de Tecpatán, MX

Product description
Product description

Introducing our NEW 100% PURE "Lavado" direct trade cacao from Tecpatán, MX.

Our artisanal process involves roasting, winnowing, and rough grinding these single-origin Mexican beans long enough to become a runny paste, resulting in a nutty and earthy 100% dark chocolate flavor. Blocks are not tempered and are in Beta 4 form to allow them to melt easily into liquid. Beta 4 crystals will appear white or "bloomed" until they're melted again. Please indicate how many pounds you would like. Check out our process video in the images!

Click here to download the cacao lavado origin PDF

Unlike confectionery chocolate, this high altitude cacao is cultivated at 3500ft in Tecpatán, Mexico, then sorted and washed using the 'lavado' technique. This method stops fermentation allowing the beans to maintain maximum polyphenols and Theobromine, resulting in complex bitterness.

The magic begins when you simply break off a piece of the block, melt and stir. Focus your energy on experiencing the potent benefits of this exceptional health product, without the mess or fuss of preparation.

This cacao is a testament to the enduring power of ancient traditions, combined with a passion for excellence. We source antioxidant-rich and bitter cacao beans directly from a female-led cooperative in Tecpatán, Mexico. Elvira spearheads her family run coop in a cold and mountainous region in Tecpatán resulting in distinctive, unfermented, bitter hand-washed 'lavado' cacao beans.

Scientific Paper on Theobromine & the Myths of Ceremonial Cacao

Our cacao is lightly roasted, a process that eliminates harmful bacteria while retaining the maximum amount of medicinal Theobromine. Due to the lack of fermentation, our cacao is rich in this bitter alkaloid. The final product resembles a lightly sweetened Turkish coffee, finished with an embellishment of original Tecpatán nibs. Each bar is packaged in a leak-proof thermoformed container.

Historically, Mayans would grind unfermented washed cacao with spices in a Molcajete and then froth the paste with water and sugar in a Molinillo, creating ""Xocolatl"" - a bitter drink that is rich in Theobromine, believed to enhance mystical experiences.

Ingredients: 100% Direct trade Tecpatán women grown cacao. Vegan, sugar-free, dairy-free, gluten-free, kosher, halal and GMO-free.

  1. Medication Interactions: People on antidepressants, SSRIs, or other medications that affect serotonin levels should be cautious when consuming cacao due to its serotonin-boosting properties​.

  2. Heart Conditions and Blood Pressure: Individuals with heart conditions or low blood pressure should note that cacao contains theobromine, which is a vasodilator, increasing heart rate and lowering blood pressure. A smaller dose might be more appropriate for these individuals​.

  3. MAOI Antidepressants: Those on MAOI antidepressants should avoid cacao as it contains tyramine​.

  4. Pregnancy and Breastfeeding: While cacao is traditionally consumed by indigenous Mayan women during pregnancy and breastfeeding, others advise caution or limited consumption due to its stimulant properties​.

  5. Epilepsy: There is a potential link between high consumption of cacao and increased seizures in individuals with epilepsy​.

  6. Caffeine Sensitivity: Cacao contains caffeine, albeit less than coffee, which could affect sleep and might not be suitable for individuals with caffeine sensitivity.

  7. Allergies and Sensitivities: Some people may be allergic or sensitive to theobromine, a component in cacao, which can trigger headaches or migraines​.

Cacao Recipes

Cacao ceremonies often involve the use of ceremonial-grade cacao to create a sacred and mindful experience. The recipes used in these ceremonies are usually simple but intentional, focusing on the natural flavors and properties of the cacao. Here are a few recipe ideas that practitioners can use in their ceremonies:

1. Traditional Ceremonial Cacao Drink

  • Ingredients:

    • 40-50 grams of ceremonial-grade cacao (chopped or in paste form)
    • 1 cup of hot water or hot plant-based milk (almond, coconut, etc.)
    • A pinch of cayenne pepper or chili powder (optional for a little heat)
    • Sweetener to taste (honey, agave syrup, or maple syrup - optional)
  • Instructions:

    1. Gently heat the water or milk, ensuring it does not boil.
    2. Gradually add the cacao to the hot liquid, stirring continuously.
    3. Add a pinch of cayenne pepper or chili, if desired.
    4. Sweeten to taste, if needed.
    5. Blend with a hand blender or whisk vigorously to create a frothy texture.
    6. Serve warm in a ceremonial cup.

2. Spiced Cacao Elixir

  • Ingredients:

    • 40 grams of ceremonial-grade cacao
    • 1 cup of hot water
    • A pinch of cinnamon, nutmeg, and cardamom
    • Sweetener to taste (optional)
    • A small piece of ginger, grated (optional for added warmth)
  • Instructions:

    1. Heat the water gently, avoid boiling.
    2. Dissolve the cacao in the water, stirring well.
    3. Add the spices and ginger.
    4. Add sweetener if desired.
    5. Blend or whisk until smooth and frothy.
    6. Serve in a special cup or bowl.

3. Vanilla and Rose Cacao Ceremony Drink

  • Ingredients:

    • 40 grams of ceremonial-grade cacao
    • 1 cup of hot water or plant-based milk
    • A few drops of natural vanilla extract
    • Edible rose petals or rose water for flavor (optional)
  • Instructions:

    1. Warm the water or milk without boiling.
    2. Gradually mix in the cacao.
    3. Add the vanilla extract and rose petals or rose water.
    4. Optionally, add sweetener.
    5. Blend or whisk to create a smooth, frothy texture.
    6. Serve warm, garnished with a few rose petals on top.

4. Mint and Lavender Infused Cacao

  • Ingredients:

    • 40 grams of ceremonial-grade cacao
    • 1 cup of hot water
    • Fresh mint leaves
    • A pinch of dried lavender (ensure it's edible grade)
    • Sweetener to taste (optional)
  • Instructions:

    1. Infuse hot water with mint leaves and lavender for a few minutes.
    2. Strain and reheat the infused water.
    3. Dissolve the cacao in the infused water.
    4. Sweeten if desired.
    5. Blend or whisk for a frothy consistency.
    6. Serve with a mint leaf as garnish.

Tips for a Cacao Ceremony:

  • Setting the Space: Create a calm and sacred environment. You might use candles, incense, or soft music to set the mood.
  • Intention Setting: Before consuming the cacao, participants often set an intention for the ceremony, focusing on what they wish to manifest or release.
  • Mindful Consumption: Drink the cacao slowly, savoring each sip, and being present in the moment.
  • Integration: Post-consumption, participants might engage in activities like meditation, journaling, or sharing in a group to integrate their experience.

Remember, the key to a cacao ceremony is intention and respect for the sacred nature of the cacao plant. The recipes can be adapted to personal taste and dietary needs, but the focus should always be on mindfulness and connection.


Product Origin and Certifications: 

Origin: Tabasco, Mexico
Region: Tecpatán
Type: Trinitario
Fermentation: None, washed raw cocoa
Certifications: Direct Trade & Female owned Coop
Crop: 2023

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