A Brief Story of Cacao
Origins
Cacao comes from the Theobroma (meaning “divine food”) Tree, which is sacred to the people of Mesoamerica.
Ancient Mesoamerica used cacao as a currency, for healing purposes and sharing during life events – for example, births.
Trees
3 species of tree exist, including the Forestero (Spanish for “foreign”), which is used for 80% of global chocolate production.
At Authentic Cacao Club, we use cacao from the Criollo (Spanish for “native”) tree, which grows naturally, without fertiliser or pesticides in the Guatemalan rainforest.
Preparation
Cacao is harvested, fermented and dried in Guatemala’s virgin Pacific coastal rainforest mountains by local Mayan people. Direct trade ensures farmers – and local Mayan women in particular – help determine a fair price to pay for a quality product.
Experts
The women roast Cacao at low temperatures over a wood stove. They work in a relaxed environment, in their own homes and at their own pace. They are paid directly based on the (higher) weight of Cacao before peeling.
Intentions
At Authentic Cacao Club, we make an intentional, conscious, transparent, informed, humble, respectful and loving choice when selecting the cacao we use.
Appreciation
We deeply thank the local people who preserve the lands where cacao is cultivated. They have preserved cacao growing practices in a truly sustainable way, enabling cacao to retain its purity, active compounds and nutrients.
