CACAO GROWN, HARVESTED AND PROCESSED ORGANICALLY, WITH RESPECT FOR THE ECOSYSTEM AND PEOPLE, AND WITHOUT THE USE OF PHYTOCHEMICAL SUBSTANCES
We believe in the benefits of the cacao ritual and its ancient role in Mesoamerican culture. That's why we created a rough-textured cacao paste, obtained by pressing cacao beans with stones, which can help you discover a new side of this functional food.
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ORIGIN
This cacao is a unique jewel in the world, cultivated on our family plantation, known as Finca Cuyancùa, located in the municipality of Izalco, El Salvador, once known as one of the most cultivated cacao areas in all of Mesoamerica, an area previously populated by the ancient Mayan civilization. The cacao grows near spring water sources, surrounded by tropical rainforest trees, in a dense agroforestry system in harmony with the ecosystem and the people.
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Plantation: Finca Cuyancùa, Izalco, El Salvador, Central America
Traceability: Cocoa from our plantation
Cocoa variety: Fino de Aroma - a blend of local and Criollo genetics
Frying: light and brief
Finishing: ground stone, not concave, not polished
Harvest: March 2021 – May 2022
Aroma: specialty coffee, prune, orange blossom
Bitterness intensity: low
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HOW TO PREPARE A MESOAMERICAN-STYLE COCOA DRINK
A delicious and nutritious drink like cocoa can replace morning coffee and contribute to the health of the nervous system, cognitive system, and heart. It also helps strengthen the immune system thanks to the action of flavonoids, antioxidants present in cocoa. Cocoa is also considered a mood enhancer; thanks to its rich content of the amino acid tryptophan, it helps produce serotonin, the hormone of good mood, thus improving our emotional state. Cocoa contains neurotransmitters and bliss molecules, such as anandamide, an endocannabinoid produced by our body and further stimulated by cocoa, giving us a feeling of well-being and pleasure. You can drink it in the morning, during or after your meditation session, or use it for holistic purposes.
PREPARATION:
Chop 15-20 g of cocoa using a knife. Heat a small amount of water (equivalent to a large cup of tea - 180-200 ml) almost to boiling point, or, if you prefer, use a plant-based milk of your choice.
Pour the freshly chopped cocoa into a saucepan, and gradually add hot water (not boiling water, otherwise it will alter the flavor and properties); stir until completely dissolved. Add the remaining water. If you don't want to use a saucepan, you can use a blender or a simple milk frother. The traditional drink is bitter, but if you really can't resist, you can add a date or a little honey to the mixture.
For a functional effect, an excellent solution is the use of medicinal herbs and spices, such as cinnamon, cardamom, chili pepper, damiana, ashwagandha, turmeric, ginger, and so on. In Mesoamerica, part of Central America today, cacao is often prepared with corn paste.
Serve it in your favorite cup.
NUTRITIONAL VALUES PER 100 g
Energy: 2772 kJ, 657 kcal
Fats: 52 g, of which saturated fatty acids: 33 g
Carbohydrates: 28 g, of which sugars: 1.1 g
Fiber: 14 g, protein: 14 g, salt: 0.01 g
Potassium: 762 mg, Magnesium: 225 mg, Iron: 2.6 mg
