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
We have been friends with Juan Pablo, the founder of Nahua Cacao, for over a decade. Thanks to his tenacity and vision, Nahua is a cacao company with a significant social impact in the Upala and Guatuso regions of Costa Rica. In 2020, they also received B-Corp certification as a benefit company that has a positive impact on the community and the territory.
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Plantation: Upala and Guatuso, Costa Rica, Central America
Cocoa varieties: local genetics
Frying: light and brief
Finishing: ground stone, not concave, not polished
Harvest: September 2021 – December 2022
Aroma : coffee, caramel, tobacco, dark tropical fruits
Bitterness intensity: medium/high
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HOW TO PREPARE A CACAO DRINK IN MESOAMERICAN STYLE
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
