Cacao is made from the edible seed of the Theobroma cacao tree. These seeds, or “beans,” as they are commonly referred to, are the primary ingredient in chocolate and the only ingredient in Keith's 100% Pure Ceremonial Grade Cacao. The beans are harvested from multi-colored pods that grow on cacao trees.

There are several distinct qualities that differentiate ceremonial grade cacao from industrial chocolate and cacao.

The first is that the beans used to create ceremonial grade cacao are sourced from non-hybridized and non-plantation under-story trees in ancient tropical rainforests, then processed in the old way by hand toasting and peeling. These beans, also referred to as criollo, are the original heirloom variety that has been grown and propagated for millennia in central and South America. There are several other varieties of commercially grown and hybridized cacao called Forestero, Trinitario, and Arriba Nacional which we do not recommend for ceremonial use.

The second quality is that ceremonial grade cacao is minimally processed to preserve the maximum amount of beneficial compounds. The toasted and peeled beans are ground and packaged without tempering (extra heating) and without adding or removing anything, which results in 100% pure cacao.

The third quality that ceremonial grade cacao has that most other chocolate does not have is that it is selected with the intention of it being used in a ceremonial way. The intention of Keith’s Cacao is to produce the world’s finest quality ceremonial grade cacao to best support personal growth, spiritual exploration, deep inspiration and connection with the Divine through whatever means you choose.

Cacao Ceremony is a widely used term that generally refers to the use of cacao in a respectful way, usually with the intention of personal growth. Keith’s Cacao has partnered with practitioners around the world who have been working extensively with Keith’s Cacao and who understand the importance that ceremonial grade cacao plays in the shifting of consciousness happening right now around our planet.

Ceremonies of many kinds are a traditional and intrinsic part of every culture on earth. From birth, death, initiations and weddings there are ceremonies performed for many reasons in our world today. Particularly in more ancient times there was a greater understanding of the need for sacred ceremonies in every community. These sacred ceremonies are generally a place for people to connect with others in their community.

Using cacao as a plant medicine facilitator in this process helps to promote self-love, kindness, compassion, patience and understanding within the group that takes part in these gatherings. These types of events, gatherings and ceremonies help create a more heart-centered and cohesive society for all to enjoy.

The cacao spirit refers to the powerful essence that accompanies cacao, the plant medicine. Cacao is one of the great 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.

Each person’s experience will be different from another’s and each ceremony will bring a different experience. Your experience depends largely on your intention for ingesting this wonderful plant medicine, so be sure to set your intention clearly each time that you prepare to drink ceremonial grade cacao.

On a physical level, cacao is a diuretic, much like coffee and tea, and therefore it is very important to drink extra water before and after partaking in a ceremonial dose of cacao. A good practice is to allow the cacao to fully integrate into your system for about 1 hour before drinking water.

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.

An 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.

Cacao does all of this while creating a gentle state of euphoria that makes everything seem easier, brighter and more fun!

Ceremonial grade cacao is NOT a psychedelic substance; however, it is referred to as an entheogen. This means that 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."

Cacao is a powerful plant medicine, but it works with your body in a subtle physical and energetic way. 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.

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.

Keith's Cacao do not consider their 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.

All of the naturally-occurring cacao butter in our cacao beans is present in our Ceremonial Grade Cacao Paste. Keith's Cacao has nothing removed and nothing added. Our whole, hand-toasted and hand-peeled cacao beans are ground into a 100% pure paste.

When cacao is traditionally processed, it is sun dried on the ground and therefore can become contaminated with surface bacteria and mold. A light toasting and peeling eliminates any cause for concern and results in a superior product. Properly toasting the beans also develops the rich chocolatey flavors that we all love. Hand peeling the beans ensures that only the finest quality beans are used to create Keith’s Cacao products as each bean is inspected as it’s peeled.

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.

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 - many believe it produces beautiful patterns and we personally love how easy it is to break down a bloomed brick of Keith's magical cacao! Bloom does not affect flavor or the vibrational/energetic properties of our cacao.

If your cacao appears wet and soft, as seen in this video clip, your cacao has melted. This often occurs when cacao is shipped to a warm climate during summer months or if your package of cacao has spent many hours in a hot mailbox or has been sitting in direct sunlight.

There is nothing wrong, your cacao is ready to eat and very easy to portion in this state. If you want your cacao to harden back up, just put it in a cool dry place for a several hours.

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.

We have enjoyed cacao that is many years old, however, our packages of cacao have an expiration date of 2 years from the date of packaging.

Cacao is best stored in a cool, dry place - like a kitchen cabinet. After you have opened your cacao package, we suggest sealing it in an air tight container, like a jar, to preserve its freshness.

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.