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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 & spiritual 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, resulting in a food product that is nearly void of all beneficial nutrients and compounds. Dutch process cocoa being some of the least beneficial, requires the addition of alkali, which strips the cocoa of the bitter flavor, and therefore, the most beneficial essences of this magical plant are lost. This is the same reason that mainstream chocolate bars are virtually an empty food, and not a beneficial addition to life for nutrition or wellness.

Other cacao products in health food stores are great for adding nutrients and minerals to your daily diet, however they are often processed in large batches and may or may not be grown and processed with the intention of being a ceremonial use or spiritual support tool for the eater. They may also be made from hybridized varieties of cacao, designed for higher yields and disease resistant plants, not for the highest medicinal quality, as are the heirloom criollo varieties that we select.

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 or 50 Celsius, which is higher than the commonly agreed upon maximum temperature for “raw” food.

Yes. Cacao butter naturally comprises about 50% of a cacao bean. Our traditional, minimal processing methods ensure that this naturally-occuring cacao butter is fully retained in the cacao we make. You can literally see the presence of cacao butter in our bars of Ceremonial Grade Cacao as the marbled white spots that appear as the cacao butter separates. While other companies remove the cacao butter, we preserve it as nature intended, thus retaining the full nutritional and spiritual benefits of cacao.

Fermentation is a critical part of cacao processing for many different reasons, which include reducing the amount of very bitter and astringent tannins that occur naturally in cacao. Important chemical changes, such as enzymes being released inside the beans, happen during the fermentation process and help develop the intensely rich chocolate flavor and energies.

When cacao is traditionally processed, it is sun dried on the ground and therefore can become contaminated with surface bacteria and mold. Toasting and peeling by hand means that human eyes and hands will catch and discard any contaminants. This ensures we sell the cleanest cacao possible, whereas companies that roast and peel their cacao by machine cannot always catch contaminants before they are processed into cacao. Properly toasting the beans also develops 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 creates greater mental focus and creativity without the jittery after-effects of caffeine. The experience of each person 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 arises for you. We also recommend limiting your dose of cacao after 6 PM to less than 28 grams.

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. 

More information: https://www.keithscacao.com/pages/cacao-bloom-is-beautiful

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.

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. 

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 Blog 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.

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 air tight container, like 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 there are ceremonies all around the world, led by thousands of practitioners, and no two ceremonies 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!"

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 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 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.

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 prefer theirs "fancy" by adding natural sweeteners like honey, adding a plant-based milk for creaminess, and sprinkling in spices like cinnamon, cardamon, or cayenne pepper. Please see our Recipes for more ideas and inspiration.

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 people with low blood pressure tell us that our cacao stabilizes their heart and helps them. Check with your doctor.

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. 

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!