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Cacao is the super healthy, minimally processed form of chocolate. Cacao is made from the beans of the Theobroma Cacao tree. These beans are a key ingredient in chocolate and the only ingredient in our 100% Pure Ceremonial Grade Cacao. The words 'cacao' and 'cocoa' are sometimes used interchangeably, but they are not the same. Most chocolate and cocoa products (and even some labeled ‘cacao’) are heavily processed, stripping away beneficial nutrients and compounds. Our cacao is a 100% whole food, retaining the cacao butter and nutritional & energetic value that nature intended when creating this powerful superfood.

While some other cacao products do provide nutrients, they are often too caffeinated and over-processed to assist our bodies, minds, and spirits in meaningful ways. Most cocoa and cacao products are made from hybridized beans bred for high yield rather than for the energetic and spiritual properties found in Keith's Cacao. We carefully source cacao beans that are low in caffeine and high in active compounds that assist in heart opening, mental clarity, and deeper connection. We minimally process our beans by hand instead of machines, ensuring the full potency of cacao’s benefits is retained by not over-heating. Then we manually double-inspect to ensure that only the best, cleanest beans make it into our cacao. All of our cacao is handcrafted in the small community of San Marcos la Laguna, Guatemala, supporting over 30 families.

When Keith first began working with cacao in 2003, he struggled to find consistently good cacao for inner work. So he created his own cacao with a higher standard for quality, purity, and potency, which he named Ceremonial Grade. This grade of cacao is carefully sourced and minimally processed to be ultra low in caffeine and ultra high in active compounds that can assist our personal and spiritual growth. Note: Other cacaos that call themselves "Ceremonial" today may not embody these qualities.

Most cocoa products are highly processed in large batches, which can significantly reduce the naturally occurring beneficial nutrients and plant compounds found in cacao. Dutch-processed cocoa is among the most altered. It requires the addition of alkali to neutralize acidity and bitterness. While this creates a smoother, milder flavor, the alkalization process also lowers the levels of flavonoids and other beneficial compounds.

This is one reason many mainstream chocolate bars offer limited nutritional value. They are typically formulated for sweetness, consistency, and shelf life, rather than for preserving the full spectrum of cacao’s natural properties.

Cacao products found in health food stores can be a good source of nutrients and minerals for daily consumption. However, they are often still processed in large batches and may not be grown or prepared with ceremonial use or traditional intention in mind. Many are made from hybridized cacao varieties developed for higher yields and disease resistance, rather than for phytochemical richness or traditional quality.

Keith’s Cacao is made from heirloom criollo varieties, selected for their flavor complexity and naturally rich composition. These varieties are more delicate and lower yielding, but are traditionally valued for quality rather than volume.

We do not consider our cacao to be raw. But this really depends on how you define raw. Raw cacao is a highly debated topic. The fermentation and drying processes are considered an essential step in creating Ceremonial Grade Cacao. Temperatures during these processes can rise above 122 degrees Fahrenheit (50 Celsius), which is higher than the commonly accepted maximum for “raw” food.

Yes. Cacao butter naturally makes up about 50% of the cacao bean. Our traditional, minimal processing methods ensure that this naturally occurring cacao butter is fully retained in the cacao we produce.

You can see the presence of cacao butter in our bars of Ceremonial Grade Cacao as the marbled white patterns that appear when the cacao butter naturally separates (often called bloom). While some companies remove cacao butter, we preserve it as nature intended — retaining the full nutritional profile and traditional integrity of the cacao.

Fermentation is a critical stage in cacao processing. It helps reduce the naturally occurring bitter and astringent tannins found in raw cacao. During fermentation, important chemical changes take place inside the beans. Enzymes are activated, and compounds begin to transform, helping develop cacao’s characteristic depth of flavor and overall profile.

When cacao is traditionally processed, it is sun-dried on the ground, which can introduce surface bacteria or mold. By toasting and peeling the beans by hand, human eyes and hands can inspect and remove any contaminants, ensuring the cleanest cacao possible. In contrast, companies that roast and peel cacao by machine cannot always detect contaminants before processing. Properly toasting the beans by hand also helps develop the rich, chocolatey flavors we all love.

Our cacao is very low in caffeine, about the same amount as a decaf cup of coffee. Cacao contains a compound called theobromine, which is a naturally occurring, gentle cardiovascular stimulant (while caffeine is a nervous system stimulant). The theobromine in cacao enhances mental focus and creativity without the jittery aftereffects of caffeine. Each person's experience is different when consuming our cacao in the evening. If you find yourself awake past your normal bedtime, consider using this alert-focused time to do some deeper inner work and creative processing of whatever emotions or inspiration arise for you. We also recommend limiting your cacao intake after 6 PM to less than 28 grams.

If you’re curious about how cacao differs from coffee, and why so many people choose to make the switch, check out our Cacao vs. Coffee Guide for a deep dive into the differences, benefits, and a little inspiration for your next cup.

What your cacao is experiencing is called "bloom." Bloom is the natural separation of the cacao butter from the cacao mass that occurs in all non-tempered chocolate or cacao. The blooming process begins immediately after the cacao cools. We believe our cacao retains its ceremonial grade qualities if we skip the tempering process. Tempering is the repeated heating and cooling of chocolate to produce a smooth, glossy finish chocolatiers love when making candies. This blooming is harmless - it creates unique, beautiful patterns and we personally love how easy it is to break down a bloomed brick of Keith's Cacao!  Bloom does not affect flavor or the vibrational/energetic properties of our cacao. 

From Keith Wilson (Founder of Keith's Cacao) Original Ceremonial Cacao Blog: "We do not temper our cacao, a process that alternately heats and cools the chocolate to ‘crystallize’ it and prevent cacao butter separation. After packaging, the cacao butter begins to separate in the blocks, first forming swirls or white rings (looks like it might be mold – it isn’t!) and eventually turning the entire block dusty grey and crumbly. This is completely normal. The changing texture does not affect the ceremonial quality or the flavor of the cacao." 

Read More About It On Our Blog: Why Our Cacao Looks Marbled

TIP: If smooth, uniform cacao is what you desire, you can simply melt down a bloomed block of our cacao, give it a stir, and pour it into a container to cool. It will harden as a uniformly blended cacao block all over again.

Keith’s Cacao is not "certified" organic or fair trade by any third parties. Our cacao is grown naturally, in the understory of the rainforest, under the same conditions in which it has thrived for thousands of years. These ideal growing conditions (unlike plantation cacao) do not require chemical fertilizers or pesticides. By our definition, Keith's Cacao is organic. The farmers who grow Keith’s Cacao are paid fairly for their efforts. Keith’s Cacao cares deeply about everyone involved in the creation of our products. We have created beautiful working partnerships with many local Guatemalan/Mayan men and women who are employed to carry out a variety of tasks in the process of creating Keith’s Cacao products.

Because Keith's Cacao is so low in caffeine, it is generally safe for children, pregnant women, and nursing mothers. Give kids a lower amount of cacao than adults (according to their body weight), and consider sweetening with honey. Most babies, in or out of the womb, do really well with mom consuming our cacao, and we know of many awesome 'cacao children'.  About 1oz (28g) dose for mom in the first 2 trimesters, about 2/3oz (20g) in the last trimester. There are a few fetuses and breast-fed babies that do not like cacao. It's not a problem, but they will let you know, so start slow and find what is right for you. See our Cacao and Motherhood Guide for many articles on cacao's benefits to kids, pregnant women, and nursing moms!

No. Cacao, in general, is toxic to many animals. Please keep Keith’s Cacao safely out of reach of all pets, as many animals cannot properly metabolize theobromine, which may result in severe illness or death.

Yes! Every batch of Keith’s 100% Pure Ceremonial Grade Cacao is independently tested and consistently meets EU and U.S. FDA safety standards. Our careful sourcing, hand-peeling, and rigorous testing help ensure every cup is pure and safe to enjoy. Learn more in our full article.

Our cacao can be enjoyed for many years if stored properly. You will see on the back of each packaged bar of Keith's Cacao, an expiration date of 3 years from the date of packaging.

Our cacao is best stored in a cool, dry, dark place - like a kitchen cabinet or pantry. After you have opened your cacao package and chopped it into smaller pieces, we suggest sealing it in an airtight container, such as a glass jar or tin, to preserve its freshness.

When Keith first began sharing his own cacao on his front porch in Guatemala in 2003, he called these group gatherings 'cacao ceremonies'. They were the first of their kind. Keith’s ceremonies were entirely his own creation. There were no ancient rituals, no set agenda beyond serving cacao to people and diving into whatever healing or guidance the group needed. Once Keith's students and others went on to host their own ceremonies, they shared cacao in their own unique ways, and the meaning of a cacao ceremony expanded. Today, ceremonies are held around the world, led by thousands of practitioners, and no two are alike. Some incorporate dance, music, meditation, breathwork, Reiki, and countless other therapeutic modalities. As Keith used to say about sharing cacao, "There's no right way. Only your way!"

If you’d like to experience a ceremony for yourself, visit our Upcoming Events page, where you’ll find a variety of Ceremonial Cacao–fueled gatherings designed to help you connect more deeply with cacao—and with yourself. Find the perfect experience for you, in person, online, or live recording!

If you feel called to share Keith’s Cacao in your own ceremonies and join our global community of practitioners, you can explore our Practitioner Program here: Become a Practitioner.

This is a question that only you and your body can fully answer. Many are so connected to the Cacao Spirit that they only need a tiny amount to experience the benefits of cacao. Through Keith’s intuitive guidance and personal trials, he found that 1.5 oz (42.5 grams) tends to be the right amount for most people for ceremonial use and spiritual work. As with many naturally bitter foods, consuming more than 1.75 oz (50 grams) of cacao at one time may result in nausea or other unpleasant side effects, so please listen to your own body and your own intuitive guidance first and foremost.

For more of Keith Wilson’s expert advice on how much cacao to use, when, and why, check out his original blog post: Cacao Uses and Dosages.

There's no single right way to prepare your cup, nor a set list of ingredients beyond simply the cacao itself. Some people are purists who prefer to drink Keith's Cacao "straight up" by simply mixing it with hot water. Others like theirs "fancy," adding natural sweeteners like honey, a splash of plant-based milk for creaminess, or spices like cinnamon, cardamom, or cayenne pepper. For all you need to know on transforming your solid cacao bar into a rich, chocolatey beverage, check out our Quick Start Guide, and for more flavor inspiration, explore our Recipes.

Each person’s experience will be unique and each ceremony will bring a different experience. Your experience depends largely on your intention for drinking this wonderful plant medicine, and your openness to receiving what you truly need and what you are ready to experience.

On a physical level, cacao is a mild diuretic, much like coffee and tea, so it's important to drink extra water before and after partaking in a ceremonial dose of cacao.

Most people report some or all of the following:

• A sustained boost of energy, and mental focus lasting several hours, without the inevitable crash associated with other stimulating beverages / foods
  
• A slightly increased heart rate and greater awareness of one’s heart center or heart chakra
  
• Greater ease of identifying self-created limitations and emotional blockages
  
• Deepening and enhancement of spiritual and creative practices such as yoga, meditation, writing, dance, music, etc
  
• Keith’s Cacao does all of this while creating a gentle state of euphoria that makes everything seem easier, brighter and more fun!
  

Keith’s Cacao is NOT a psychedelic substance, though some people do experience visions and sensations that feel very powerful. Cacao is considered psychoactive (so is coffee, technically) and is also referred to as an entheogen. This means it belongs to a group of plants which, when consumed in particular doses, may cause one to become inspired or to experience feelings of inspiration, as is the meaning of "entheogen" - full of God, full of Spirit. The taxonomic name of the cacao tree is Theobroma Cacao, literally translating to "Food of the Gods."

100% Pure Ceremonial Grade Cacao is a powerful plant medicine, but it works with your body in a subtle physical and energetic way. Keith’s Cacao is not a mind-altering substance although it does allow you to consciously contemplate and consider the way your mind works.

"Cacao isn’t taking you on a "trip", you must be willing to go by your own choice. The heart-centered anchor that ceremonial cacao is, makes it much more likely that wherever one is going, it is with more love and less fear. Cacao brings you to the door, but doesn't push you through it." - Keith Wilson, The Chocolate Shaman

Note: Cacao is sometimes confused with Coca, the medicinal leaf of a south American tree best known as being used to produce the drug cocaine. These two plants are not related in any way and cacao is a completely legal plant medicine.

This term, also called The Spirit of Cacao and Mama Cacao, refers to the powerful essence or plant spirit consciousness that accompanies cacao, the plant medicine. Keith was fond of saying, "I work for HER" (her being the feminine spirit of cacao). Cacao is one of the great, often overlooked, teacher plants on our planet and one of her greatest teachings is that of heart-centered connection. The most tangible way of experiencing this for yourself is to use our cacao with the intention of connecting with this plant spirit.

Cacao is a bitter: 

100% pure cacao is bitter. As with any bitter, too much can make you nauseous.  Most drink less than 2 to 3 ounces (57 to 85 grams) of cacao a day. Over time, as your body attunes to the cacao, you may find that you need less cacao to feel the full effect.  Less can be more. Pay attention to what your body is telling you.

Antidepressants:

Depending on dosage, SSRI antidepressants and anti-psychotics are not compatible with the MAOI's (Monoamine Oxidase Inhibitors) in cacao. Low to average SSRI doses should be ok. People on higher doses should drink less cacao. Check with your doctor.

Heart Rate:

Our cacao will raise your heart rate slightly.  If an increase in your heart rate could cause a medical problem, drink less. Check with your doctor.

Blood Pressure:

Many clinical studies suggest that flavanol-rich cacao may support healthy blood pressure levels. If you have high blood pressure or take medication, please consult your healthcare provider.

Other substances with your cacao:

Our cacao increases blood flow to the brain by 30-40%, so any other substances in your blood will be amplified.

Caffeine:

We are often asked by people with a caffeine intolerance if they can drink Keith's Cacao. The answer is generally yes. The caffeine content of cacao varies widely among different cacao makers. Lab testing has revealed that our cacao contains about as much caffeine as a cup of decaf coffee.

Pregnant and nursing women:

Most babies, in or out of the womb, do really well with mom consuming our cacao, and we know of many awesome 'cacao children'. About 1oz (28g) for mom in the first 2 trimesters, about 2/3oz (20g) dose in the last trimester. There are a few fetuses and breast-fed babies that do not like cacao. It is not a problem, but they will let you know, so start slow and find what is right for you. We recommend 2/3oz (20g) while breastfeeding until it is clear how the infant reacts. See our Cacao and Motherhood Guide for more info.

Children:

Use less than an adult dose, according to the child’s body weight. It depends on the child. They will let you know. Children who have had an appropriate amount of cacao are more focused.

Pets:

Real cacao contains compounds that can kill dogs, cats, parrots, and horses. Don’t let them eat it!