Raw cacao beans bolivia ceremonial grade - 200 gram  - 1
Raw cacao beans bolivia ceremonial grade - 200 gram  - 2
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Raw cacao beans bolivia ceremonial grade - 200 gram  - 1
Raw cacao beans bolivia ceremonial grade - 200 gram  - 2

Raw cacao beans bolivia ceremonial grade - 200 gram

Embark on a journey through the rich traditions of Bolivia with our ceremonial cacao beans, deeply rooted in the ancient wisdom of the Incas. These cacao beans are more than just the foundation for chocolate; they offer an entry into the world of ritual cacao ceremonies.

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Our Ceremonial Raw Cacao Beans from El Ceibo in Bolivia are not only the product of sustainable agricultural practices but are also imbued with deep spiritual significance. For centuries, cacao has played a crucial role in the rituals of Bolivia and many other cultures worldwide, valued for its ability to open hearts, enlighten minds, and establish a powerful connection with the divine. At Sacra Cacao, we work closely with the cacao farmers in Bolivia. The beans from El Ceibo are renowned for their unique ability to enhance these spiritual experiences, as they are cultivated with respect for both the land and the community, and are infused with the spiritual energy of the region.

El Ceibo

In Bolivia, cacao naturally occurs in the forests of Beni, Cochabamba, and the north of La Paz. These beans are provided by El Ceibo, a second-level cooperative founded in 1977 by 12 base cooperatives. El Ceibo unites over 1200 small producers dedicated to the cultivation of organic cacao in the Alto Beni region. Since 1977, the cooperative has been committed to improving the livelihoods of its members. For many years, El Ceibo, in collaboration with PIAF (Program for Implementation of Agro Ecology and Forestry), has promoted cacao cultivation in agroforestry plantation systems, where cacao is grown alongside fruit crops, medicinal plants, and timber.

The fermentation period for indigenous Bolivia Criollos varies from 3 to 4 days, while hybrids require 7 to 9 days, depending on the weather and other external factors. The beans are fermented in wooden crates with small holes in the bottom to facilitate the outflow of cacao pulp. During fermentation, the beans are turned three times every 48 hours and then every 24 hours. After fermentation, the beans are dried until a moisture content of 7.5% is reached. During the drying period, the beans are raked 4-5 times a day to achieve uniform quality.

Nutrient-Rich Cacao Beans

Cacao beans are rich in various nutrients and bioactive compounds that offer numerous health benefits. Here are some of the key substances that make cacao beans healthy for humans:

  1. Flavonoids: These natural compounds are known for their antioxidant properties, protecting the body's cells from damage by free radicals. Flavonoids in cacao, such as epicatechin and catechin, can help reduce inflammation and improve heart health by promoting vasodilation and lowering blood pressure.
  2. Magnesium: Cacao beans are an excellent source of magnesium, a mineral essential for over 300 biochemical reactions in the body, including muscle and nerve function, blood sugar regulation, and blood pressure control.
  3. Iron: They also contain iron, which is crucial for oxygen transport in the blood and can help prevent anemia.
  4. Antioxidants: In addition to flavonoids, cacao beans contain other antioxidants like polyphenols, which can provide protection against chronic diseases, including heart disease.
  5. Theobromine: This mild stimulant found in cacao beans can help improve mental alertness and reduce fatigue. Theobromine also has a mild diuretic effect and can help improve heart health.
  6. Fiber: Cacao beans are rich in dietary fiber, which can aid digestion and promote a healthy gut microbiome. Fiber can also help regulate blood sugar levels and support weight management.
  7. Healthy Fats: They contain healthy fats such as oleic acid, a monounsaturated fat that can help improve cholesterol levels and promote heart health.


Yes, you can consume raw cacao beans directly or crush them and add them to food. The taste can be quite bitter and strong, which may not be pleasant for everyone. You might consider lightly roasting the beans before consumption to soften the flavor and improve the texture, although this can reduce some of the nutrients.

Ceremonial Use

Preparing cacao beans for ceremonial use is a process that requires respect and attention to the spiritual and cultural significance of cacao. For a single dose of ceremonial cacao drink, an amount of approximately 20 to 40 grams of raw cacao beans is often recommended. However, this depends on personal preference, the desired strength of the drink, and the specific practice or tradition followed.

  • Light Dose: For a milder experience suitable for beginners or those with higher sensitivity to cacao, you might start with about 20 grams of cacao beans.
  • Standard Dose: For a standard ceremonial dose aiming for a deeper connection and more pronounced effects, typically 30 to 40 grams of cacao beans are used.
  • Strong Dose: Some ceremonies call for a stronger dose, perhaps 40 grams or more, depending on the context and the guidance of the ceremony leader. It's important to remember that a higher dose can also increase the risk of side effects such as nausea or overstimulation.

Preparation for Ceremonial Use

Here is a general guide for preparing cacao beans for ceremonial use, as used in various traditional and contemporary ceremonies:

  1. Cleansing: Begin with a physical and energetic cleansing of the space, yourself, and the cacao beans. This can include smoke from white sage, palo santo, or another cleansing ritual. For the beans themselves, a simple rinse under running water will suffice, with the intention of purifying them of any negative energies.
  2. Roasting: Roasting cacao beans helps develop flavors and makes it easier to remove the shell. Lightly roast the beans over low heat, keeping attention and intention on the process and the upcoming ceremony. Stir continuously to prevent burning.
  3. Peeling: After roasting, let the beans cool. Then peel the shell off each bean. This can be done manually, sometimes lightly rolling the beans between your hands or on a clean cloth to facilitate the process.
  4. Grinding: The peeled beans can then be ground into a fine paste using a manual grinder, stone mill, or modern kitchen appliance. Intention and attention during this process are crucial for maintaining the spiritual qualities of the cacao.
  5. Preparing the Drink: Mix the cacao paste with hot water (do not use boiling water, as it can damage the active compounds) and stir well. Traditionally, no sweeteners are added, but depending on the specific ceremony and personal preference, honey, chili, vanilla, or other natural ingredients can be added to enrich the experience.
  6. Intention and Prayer: Before serving the cacao, speak an intention or prayer over the drink. This is a moment to invoke the spirit of cacao and ask for permission and blessings for the ceremony.
  7. Consumption: The cacao drink is consumed in a ceremonial context, often in a circle and with the guidance of a facilitator or shaman. Participants may be encouraged to meditate on their intention, share in a circle, or engage in other ritual practices.

It's important to remember that respect for the cacao and the cultures that have used this sacred plant for centuries is central to any ceremony. The ceremonial use of cacao is a powerful way to connect with your heart, others, and the earth.


100% Ceremonial Raw Cacao Beans from Bolivia.

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