“When the balance between man and nature has been forgotten, the Cacao Spirit will emerge for the rainforest to teach us to Love once again”
: the dried partly fermented fatty seeds of a South American evergreen tree (Theobroma cacao of the family Sterculiaceae) that are used in making cocoa, chocolate, and cocoa butter — called also cacao bean, cocoa bean
Known as “The Food of the Gods,” cacao has been around for centuries healing not only the sweet tooth, but the mind, body and soul, as well.
Derived from the colorful pods produced by a shade tree- Theobroma Cacao, the cacao beans can be found hidden behind a tart pulpy flesh. But once that is bean is gently separated from its surrounding, the magic of harvesting cacao truly begins.
After emerging from the protection of their pods, the beans then go through a natural fermentation process for about four days, being mixed periodically by their caretaker. Once the beans ferment they are then laid out to dry in the sun for another period of time. These patient, traditional processes are completed, and then the beans are gently hand roasted to activate and crisp the natural flavors and compounds of cacao.
From there, the journey of the cacao is in the hand of its caretaker.