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Ordering cacao means understanding the medicine. Remembering how interconnected we are, where it comes from and promising to self and others that the heart space is where we open up to new pathways. We only share cacao as Jane prepares some - in alignment with the cycles of nature.
Harvesting ripened fruit and removing the seeds from the cacao pods.
Fermented grains are spread, allowing the sun and air to reduce the humidity of the beans.
3-5 days of fermentation process to intensify the potency of the aroma.
Defines the preferred aroma and color of the chocolate.
Removing the shell of the cacao until left to seed or broken down to nibs.
The process of solid pieces converts to a paste formation of the cacao (chocolate).
Colonization, Reciprocity, Why we carry cacao.
200g / 0.4lbs
1 kg / 2.2lbs
We do not ship less than 1 kg due to high costs, however can ship in discs for ease of preparation.
International shipping available - Prices Available Here.
Before reaching out, contact your local delivery service for more information on re eiving chcolate or food from Peru. Our local service collaborates with your national delivery services.
A natural sugar separation process, whereby over time white circles start to appear on the cacao. This is totally normal. If you are unhappy with thelook of the cacao, you can melt it and repackage it.
The secret to our tasty cacao is the essence - literally, the aroma is captured and air is removed, maintaining a potency. To avoid any humidity or mold from forming in the jungle, we make use of plastic containers for our 200g discs. Until we have enough funds for high quality containers, this is the only solution.
Our cacao is only available at limited times. Consider a 15 day wait before shipping. This allows us to communicate the order confirmation from farmer to your invoice.
We have personally not kept cacao packaged for longer than 3 months. we produce to order and in the jungle. We suggest you keep the cacao in an airtight, cool and clean space to avoid any contamination.Since our cacao is pure and dry, it is not possible for mould to form (without water). Should yours develop, it is your responsibility to practice discernment or make your next purchase.
Jane and Artidoro come from Pucallpa, Ucayali and reside in The Amahuaca community in Puerto Maldonado. Both practice herbal healing and found cacao through key friends who inspired them to grow cacao in Puerto Maldonado. When demands increase, their daughter and son return to the jungle to help produce more cacao ready to send where needed. Living in the jungle was the dream and now they enjoy returning visitors by guiding them through the trees and up the mountain, to share the vision. IF you are interested in visiting one day, we would love to show you around.