Welcome to the magical world of Theobroma - the "food of the Gods".
History of cocoa
The history of cacao began 3000 years ago in Mesoamerica. It is said, that a civilazation called Olmecs were the first, who cultivated cocoa trees and dried the beans to make a warm drink of it.
Later on, Mayas and Aztecs elevated the status of cacao to a sacred drink, which they used for their ceremonies and rituals. The beans were also a valuable currency for trading.
Origin of cacao & its form of growing
The plant not only grows in South and Central America, but also in West Africa, Southeast Asia and on the Caribbean Islands. Most important for the cultivation of cacao trees is a humid, tropical climate with consistent rainfall and a shaded environment. Cacao often grows under the shade of taller trees, i.e. a banana tree.
Local farmers mirror this natural process using Agroforestry - a way of cultivating a variety of trees using sustainable farming and biodiversity. This gives the local farmers the opportunity for a larger scale of income sources, because of the variety of organic fruits and foods.
Organic farmers, like the ones we work with, use natural farming practices, avoiding pesticides and synthetic fertilizers, to provide a rich soil which then improves the fertility for the growth of the cacao tree.
Benefits of cacao
Essential minerals such as:
Iron - important for blood production and oxygen transport. Can help us women immensely during our period.
Magnesium - essential for muscle function, bone health and energy production. Also good for doing any kind of sport.
Zinc - supports immune function and cellular health in our bodies.
Fiber - contributes to our digestive health.
Flavonoids, which have antioxidants supporting our heart health by improving circulation and lowering blood pressure and have anti-inflammatory properties.
Also improving our cognitive function, potentially through the enhanced blood flow to the brain.
The Caffeine content is significantly less than in coffee - about 15-30mg of caffeine per tbs, compared to a usual coffee with around 95mg of caffeine or more.
The synergistic effect of cacao works on our body, mind and soul and impacts our emotional and mental health. It also boosts the production of serotonin, an important neurotransmitter mostly for our psychic health, that regulates our nervous system and possible depression and anxiety:
Tryptophan and
Theobromine, which is a natural stimulant that can improve our mood and promote feelings of happiness, relaxation and overall well-being.
Phenylethylamine (PEA): A compound which encourages the body to release
"feel good" hormones:
Endorphins - neurotransmitters which also act as natural mood enhancers.
Dopamine - key neurotransmitter that influences our motivation, mood, and pleasure. Also good in learning and creative processes.
Spiritual work with cacao
On a soul level, we can connect deeply with the wisdom of the cacao plant itself and also with the roots of our origin - mother Gaia and our ancestors.
This plant works as a teacher and has profound gifts to discover within oneself and insights for those who are able to listen. Like with any other plant medicine, it always gives us what we need in each specific moment - it's up to us, how much we open up to the possibility of healing and coming back to ourselves - in pure joy, inner peace, harmony and divine creation.
Cacao gives us the opportunity to implement a (daily) ritual of becoming still, going inwards, and connecting with our mind, body and soul. This sacred plant gives us the opportunity to work with its medicine, therefore we are highly invited to set an intention or a prayer or some kind of blessing for its essence, which allows the medicine to work with us on a deeper and even more specific way, which then also deepens our connection to the plant.
Varities of using cacao
My daily cup of cacao is an essential part for me when it comes to a healthy and balanced diet. Already the preparation is part my ritual where I tune in to myself and deeply connect with the medicine. That allows me to dive deep into my true self and let the cacao work its magic on all levels of my existence.
If you do some kind of healing work or (group) sessions with other people, I highly recommend you to implement the work with cacao due to its heart-opening effect and numerous benefits mentioned before.
For using cacao on a daily basis, it doesn't always have to be a daily cup of warm liquid, you are more than welcome to play with it and try different things - the possibilities are seemingly endless : )
I.e. you can use cacao in shakes/smoothies, in energy balls, as a topping for your breakfast bowl, to bake a delicious banana bread, to make unique pralines for your loved ones or even to make your own healthy chocolate!
The difference between Dark Chocolate from the supermarket and Raw Cacao:
Even though dark chocolate is considered to be healthy, it usually contains emulsifiers and often comes in different flavors with additional ingredients.
The biggest difference makes the processing. The processing of dark chocolate usually includes roasting the beans at high temperatures to reduce bitterness and enhance the flavor, which reduces the important antioxidants levels!
The process of raw cacao
From the fruit transformed into our unique product KAKAOCHI
Harvest:
When the cacao fruits are ripe, which is indicated by their color (usually red or yellow, depending on the variety) the farmers harvest the fruits with a machete.
After the harvest, they slice the cacao fruits open and the whole families are coming together to remove the cacao beans from a sweet white pulp, which the children love to eat.
Fermentation:
The beans are then placed in shallow containers for fermentation. This process lasts about 5-7 days and is critical for developing the beans' flavor.
The beans undergo chemical changes that enhance their taste.
Drying:
Now the beans are getting dried for about a week - either in the sun or in drying sheds. This step reduces the moisture content and prevents the beans from mold growth.
Roasting:
For cacao to be considered as raw, it needs to be roasted only at low temperatures (below 50º) in order to maintain the nutritional value and it natural taste.
Weeding out & grinding:
The roasted beans are being cracked, the outer shells removed and the cacao nibs are being ground into a paste. This cacao mass is then being formed into a block of different sizes.
In the case of Kakaochi you can get 250g, 500g and 2,5kg blocks of cacao in different varieties with different flavors.
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So if you want to nourish your body, mind and soul, I invite you to let yourself being inspired, uplifted and well treated by this delicious and highly nourishing food.
❦❦❦
You will be amazed by this sacred
heart-opening medicine!
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