Ceremonial Raw Cacao Beans from Bolivia - 200 grams

Ceremonial Raw Cacao Beans from Bolivia – 200 grams

Ceremonial cacao beans. What are they? They are the proud guardians of ancient Inca wisdom. More than just the raw ingredients for chocolatiers, they open a door to another world: the world of the ritual cacao ceremony.

El Ceibo’s cacao beans, which represent Bolivian spirituality, are produced exclusively through sustainable agricultural practices. Cacao has been the most important product for use in Bolivia’s ritual practices for years, as it has the effect of opening one’s heart and mind to enhance spiritual connection with the Divine Source for lightworkers. It is very important to us that we know all the cacao producers personally. Only their beans possess this special quality for an intensified spiritual experience; grown in harmony with nature and society and imbued with spiritual energies from their native region.

El Ceibo

The beans here come from El Ceibo, a second-tier cooperative founded in 1977 by 12 grassroots cooperatives. El Ceibo consists of more than 1,200 small producers dedicated to growing organic cacao in the Alto Beni region. Since 1977, the cooperative has been working to improve the quality of life for its members. El Ceibo and PIAF (Program for the Implementation of Agroecology and Forestry) have been at the forefront for years in promoting cacao cultivation through agroforestry plantation systems. The concept is simple: grow fruit, medicinal plants, and timber alongside cacao.

Fermentation for native Bolivian Criollos takes 3–4 days, while for hybrids it takes 7–9 days, both depending on the weather and other external factors. Fermentation takes place in wooden boxes with holes in the bottom. This allows the cocoa pulp to seep out. The beans are turned three times every 48 hours and then every 24 hours. Drying continues until the moisture content reaches 7.5%. During the drying period, the beans are raked 4–5 times a day to ensure uniform quality.

Nutrients in Cocoa Beans

Cacao beans are a rich source of various nutrients and bioactive compounds that offer multiple health benefits. Below are some key compounds that make cacao beans healthy for human consumption:

Flavonoids are known for their antioxidant properties, which protect cells in the body from damage caused by free radicals. Flavonoids in cocoa, including epicatechin and catechin, may help reduce inflammation and support heart health through vasoactive effects and by lowering blood pressure. Cocoa beans, on the other hand, are an important source of magnesium. Magnesium is involved in more than 300 biochemical reactions in the human body, such as muscle and nerve function, blood sugar control, and blood pressure.

3. Iron: Important for oxygen transport in the blood, the iron found in cocoa beans can help prevent anemia. 4. Antioxidants: In addition to flavonoids, cocoa beans also contain other antioxidants, such as polyphenols, the consumption of which may play a preventive role in chronic diseases, including heart disease. 5. Theobromine: This is the component of cocoa beans that acts as a mild stimulant and likely helps improve mental alertness and reduce fatigue. It also acts mildly as a diuretic, with the presumed effect of contributing to heart health.

Fiber: Cocoa beans are high in fiber, which can aid digestion and support a healthy gut microbiome. Fiber also helps regulate blood sugar levels and support weight management. 

6. Healthy fats: They are rich in healthy fats such as oleic acid, a monounsaturated fatty acid (MUFA) that can raise cholesterol levels in the body and is therefore good for the heart.

Uses

Of course, you can eat them whole or break them into pieces and add them to your food. The flavor may be a bit too bitter and strong for some people. You might want to lightly roast the beans first, so the flavor is a bit milder and the texture a bit better; on the other hand, this can destroy some of the heat-sensitive nutrients.

Respectful means paying attention to the spiritual and cultural significance inherent in cacao. Ceremonial cacao drink, for a single serving, typically requires 20 to 40 grams of raw cacao beans. This can vary based on an individual’s personal preference, the custom of how strong one wishes to make the drink, and a particular custom or tradition.

About 20 grams of cacao beans should be sufficient for a mild dose. In most cases, 30 to 40 grams of cacao beans is the typical standard dose.

Strong dose

Some ceremonies require us to increase the dosage: perhaps 40 grams or more if that feels right given who is leading the ceremony. Of course, the higher the dose, the greater the potential side effects, such as nausea or overstimulation. Here are some basic instructions for preparing cacao beans for ceremonial use as practiced in various traditional and modern ceremonies: 

1. Cleaning

Pour the beans onto a clean, dry tea towel and rub off as much of the husk as possible. The husk won’t come off completely, which is fine; just do your best to remove as much of it as you can. Many people worry they’re doing it wrong because so much of the husk remains, but that’s how it’s supposed to be. It can be a bit tricky, but once you know what to expect, it gets easier.

2. Toasting

Roasting really brings out the flavors and makes the skins come off more easily. So roast them lightly over low heat, keeping in mind the process that precedes it and the purpose of the ceremony. Stir constantly so they don’t burn. 
 

3. Peeling 

Let the roasted beans cool first, then remove the skins from each bean. This can be done by hand; sometimes you just roll the beans lightly between your hands or on a clean cloth.

4. Grinding 

The peeled beans are ground into a fine paste. This can be done with a hand mill, stone mill, or modern food processor. The intention and attention during this process are crucial to how well the spiritual qualities of the cacao are preserved. 

5. Preparing the drink

Mix the cacao paste with water (do not use water that is too hot, as this damages the active ingredients) and stir well. Generally, no sweeteners are added. Depending on the specific ceremony and one’s personal taste, honey, chili, vanilla, or other natural ingredients may be added to enhance the experience.

Then pour in the cacao. You will want to say an intention or prayer over the drink to open this moment to the spirit of cacao and to ask for permission and blessings for the ceremony.

One more note: respect for cacao itself and the cultures that have revered this plant for thousands of years is the key to any ceremony. 
Ceremonial use of cacao offers an intense opportunity to connect deeply with your heart, others, and the earth. 

Ingredients 100% raw ceremonial cacao beans 
Origin: Bolivia. 
Contents: Ceremonial raw cacao beans from Bolivia – 200 grams