ENGLISH
In our store you will find high quality ceremonial grade cacao from three countries - Ecuador, Peru and Bali. In the selection we have paid special attention to the fact that the cacao remains in raw food quality and it was grown under fair conditions for people and nature. All three varieties are of high quality suitable for ceremonies, as well as for making chocolates, smoothies and whatever else you want to conjure up from it.
OUR CACAO FROM ECUADOR
Arriba Nacional is one of the finest cacao varieties and is considered as a premium cacao bean. Its taste is wonderfully full-bodied chocolatewith a fine floral and nutty note. The processes for blocks or drops, which only differ in form, are minimal. This typical cacao remains in raw- superfood quality. This is particularly noticeable in its effect.
Because of all of that we choose Arriba National:
> Ecologically sustainable cultivation
> Fair pay for the farmers
> Education and social projects are reported
> Mitigating treatment and staying stocks of this cocoa a superfood
> Realization in cultivation and production
> Excellent in effect and appearance in taste
Available in the store from Ecuador:
Our cacao comes
from various family businesses in Ecuador, which are committed to the
preservation of rare cacao varieties such as Arriba Nacional and the
organic and sustainable cultivation of cacao. Together with many other
fruit trees, cacao grows in mixed culture plantations.
Would you like to find out more about the HEIRLOOM CACAO PRESERVATION >>>
The cacao variety "Nacional" is taxed against extinction, since more dominant varieties, such as the CCN51, displace the Nacional.Conexión are working with the Heirloom Cacao Preservation Foundation to help preserve this particular variety of cacao. Only 5% of the total cacao production comes from the Arriba Nacional.
OUR CACAO FROM PERU
Our Cacao from Peru is grown in the Amazon region around Pucallpa. Special emphasis in this cultivation project is placed on high quality as well as social and ecological aspects.
The cacao is cultivated sustainably by
smallholder families in mixed cultures. The cacao trees grow together
with bananas and avocados or other shade trees. In addition to cocoa,
other crops are cultivated in a targeted manner. Between the cacao
trees, there are also many different fruits and shrubs. The ecological
advantages of mixed cultivation are more apparent here. The plantations
thus come closest to the natural occurrence of cocoa. Due to the
enormously high biodiversity, all plants benefit from each other. Thus,
the rainforest and the environment are protected. Fairtrade and organic
standards also apply here.
Available in the store from Peru:
OUR CACAO FROM BALI
Our delicious Bali cacao comes from
smallholder cooperatives. The cultivated areas are valuable places for
biodiversity. They remain completely pesticide and fertiliser free.
Instead, the plants and animals help each other: banana leaves soaked in
honey help protect the cacao fruit from fungal attack, as the sweetness
of the honey attracts ants, which in turn eat the fungi. Simple but
effective!
However, as this is a very young project, our Bali raw cacao does not yet have organic certification.
The delicious Bali cacao is gently produced from the best Forastero and Criollo beans in raw food quality. The colourful and spiritually influenced culture as well as the landscape resonate. This cacao has a fine floral and at the same time deep earthy note with a gentle bitter and sweet taste.
However, as this is a very young project, our Bali raw cacao does not yet have organic certification.
The delicious Bali cacao is gently produced from the best Forastero and Criollo beans in raw food quality. The colourful and spiritually influenced culture as well as the landscape resonate. This cacao has a fine floral and at the same time deep earthy note with a gentle bitter and sweet taste.
Available in the store from Bali:
INFO AND ARTICLES
In these lines I would like to share my own experiences with Ritual Cacao, which have been confirmed by many people, as well as a little background knowledge about the differences between cacao and its effects on body and soul. (See below for references)
Cacao and its "spirit
Cacao is a powerful (also subtle) healing plant and has a beautiful medicine to give. It is a true connector, comforter and supporter. Gently it shows us how to let our hearts speak, how to (re)connect with ourselves and our environment. We are not cut off from each other. We are not different from others.
We are beings, all together and have our hearts to understand one another. To sit around the fire and share stories. To support us all together in becoming and growing. In difficult phases in life it can give hold and show how we can give hold to ourselves and others. As we hear with our hearts, peacefully and emphatically. Sometimes it also shows how easy life can be - playful and creative, like the healthy world of our children. Just beeing the way we are. With everything we have.
I am always moved by this plant and incredibly grateful that we have the opportunity to receive its medicine all over the world. Thankful for our ancestors who guarded and passed on this knowledge of the healing power of cacao. Grateful for the people who put their energy into the cultivation, harvest and processing. May we, with our loving care, prayers and rituals, appreciate what we have on this earth so that beautiful things can be multiplied.
What exactly is the difference to conventional cacao?
Ceremonial
cacao differs from conventional chocolate you find in supermarkets in
terms of type, cultivation, processing, texture and effect. The
cultivation takes place in small mixed crop plantations instead of
monocultures. The trees of the ritual cacao are grown organically and
traded fairly. The beans are usually gently fermented in the air.
Conventional chocolate is strongly heated and defatted, whereas ritual
cacao is gently ground, so that all ingredients (vitamins, minerals,
cacao butter, etc.) are retained so that all the wonderful, natural raw
food qualities, with everything it has to offer can stay in the cacao.
This is of course noticeable in the taste and in the effect!
Cacao - superfood for body and soul
It
is not for nothing that Theobroma Cacao is called “food of the gods”.
It is a real feast for body and soul. This is shown by my own experience
and various studies.
The
effect of the ceremonial cacao is unique! It is not for nothing that
this cacao is also called Theobroma Cacao - translated: ´food of the
gods´.
Cacao is rich in antioxidants and stimulates the production
of serotonin and dopamine in the brain. These hormones are responsible
for how we feel. Serotonin, for example, is known as the happiness
hormone. Cacao also stimulates the libido and has an aphrodisiac effect.
Anandamide was also found in cacao beans. The name anandamid is derived
from the Sanskrit ananda, "bliss". This substance binds to the THC
receptor in the brain and is the natural THC analog that occurs in the
body.
Cacao
contains numerous minerals. Magnesium, calcium, iron, zinc, chromium,
potassium and vitamin E are particularly worth mentioning because these
are contained in relevant quantities.
Cacao has a diuretic, anti-inflammatory effect and promotes blood circulation, as the theobromine it contains dilates the blood vessels so that more oxygen can be transported through our body, about three times as much. This means that our organs, such as our brain, are better supplied. Together with the flavonoids, cacao has been proven to increase memory and our ability to learn.
Regular
cacao consumption, for example, also lowers the risk of stroke and
Alzheimer's disease. Cacao can reduce fears and promote our creativity
and intuition.
It is a psychoactive plant that can help us reach areas of the brain
that are more difficult to access in everyday life. Very similar to deep
meditation. This can help us to understand better when old memories
emerge or we are in transition times. Cacao can help to meet the changes
in life with love instead of fear, as its basic energy mediates trust
and "being held" .
For me she is a very special teacher and healer, with whom I have been working intensively for some time. It is therefore very important to me to share cacao with other people in circle, connecting from heart to heart, and to give others the opportunity to receive her treasures.
SOURCES:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3575938/
https://www.cacaolaboratory.com/about-1
David Wolfe ‘Superfoods: The Food and Medicine of the Future’
http://www.medicinehunter.com/cocoa-and-the-creation
Erfahrung am eigenen Leib durch täglichen Gebrauch und Dieta.
©Fotos: Tobias Fischer, Sonja Peel
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