Ceremonial Grade Cacao (Grated)

Pure cacao. No processing shortcuts. No compromise.

Heirloom Arriba Nacional cacao, minimally processed and prepared for daily use.

Ceremonial cacao is minimally processed cacao made from whole beans, retaining its natural composition, flavour, and nutritional profile.

This is a ceremonial-grade Arriba Nacional cacao sourced from Ecuador. Grated for ease of use and prepared for a smooth, functional cacao drink.

288g | Approx. 12 Servings

• Heirloom Cacao Preservation accredited material
• Single origin Ecuadorian Arriba Nacional cacao
• Naturally rich in polyphenols and theobromine
• No additives, alkalisation, or industrial processing
• Suitable as a coffee alternative

Overview

After three years of research, sourcing, and refinement, we decided to approach cacao properly.

This product was developed alongside close partners with generational cacao knowledge rooted in Ecuador. The focus was simple. Source high-quality heirloom material and handle it with care.

The result is a true ceremonial-grade cacao. Not bulk cocoa. Not over-processed powder.

• Sourced from Hacienda Limón in Ecuador
• Grown between the Andes mountains and Cotopaxi volcano
• Produced using traditional, small-batch methods
• Built around quality and compositional integrity

Why This Cacao

• Heirloom Cacao Preservation (HCP) accredited beans
• Focus on full composition, not isolated metrics
• Traditional processing methods retained
• Selected for quality, not yield or cost efficiency

Not all cacao is the same. Most available products are heavily processed or standardised for consistency rather than integrity.

Key Characteristics

• Naturally occurring polyphenols and flavanols
• Theobromine as the primary alkaloid
• Source of iron, magnesium, potassium, zinc, phosphorus, selenium
• Contains naturally occurring compounds including tryptophan, tyrosine and phenylethylamine

Potential Use

Cacao has traditionally been used as part of a broader nutritional and lifestyle approach.

It is commonly associated with:

• Supporting sustained energy levels
• Contribution to normal cognitive function
• Use within structured daily routines
• General wellbeing and balance

Composition / Structure

Cacao is a naturally complex material, not a single active compound.

Its profile includes:

• Polyphenols and flavanols
• Methylxanthines, primarily theobromine
• Trace minerals in naturally occurring forms
• Amino acid precursors and bioactive compounds

The interaction between these components contributes to its overall character, rather than any single isolated value.

Processing / Production

This cacao is produced using traditional methods, with minimal intervention.

• Beans are hand sorted to remove defective material
• Gently roasted to develop flavour while preserving key compounds
• Husk removed and nibs cracked
• Stone ground into a paste
• Set into blocks and finely grated

No alkalisation. No industrial standardisation. No unnecessary processing.

Quality & Sourcing

• Hacienda Limón, Ecuador
• Arriba Nacional cacao variety
• Grown in mineral-rich volcanic soil
• Heirloom Cacao Preservation (HCP) recognised

Environmental conditions, including altitude and soil composition, contribute to both flavour and nutrient profile.

Arriba Nacional cacao from Ecuador is widely recognised for its fine flavour profile and is often considered one of the highest quality cacao varieties available.

Cacao vs Cocoa

Ceremonial cacao and cocoa powder are not the same.

• Ceremonial cacao is minimally processed and retains its natural composition
• Cocoa powder is typically alkalised and heavily processed
• Cacao contains naturally occurring compounds that may be reduced during cocoa processing
• Flavour is more complex and less uniform than standard cocoa

For a combined approach, see our Cacao Adaptogen Blend, which incorporates mushroom and adaptogen extracts directly into cacao liquor.

Flavour Profile

• Yellow flowers
• Sweet caramel
• Creamy chocolate
• Roasted hazelnut

Who It’s For

• Those looking to replace or reduce coffee intake
• Individuals building structured daily routines
• Athletes and active individuals avoiding high caffeine intake
• Anyone seeking minimally processed cacao

How to Use

• Add 20 to 25g to hot water or milk
• Heat gently and stir until fully melted
• Do not boil
• Adjust quantity depending on preference

Important Information

Food supplements should not be used as a substitute for a varied, balanced diet and healthy lifestyle.