Sustainable cultivation, through a farmers' initiative in permaculture without pesticides or the use of chemical fertilizers, which distinguishes it from many of the well-known cocoas from Peru, Ecuador, Guatemala, etc. In this way we contribute to a healthier Pachamama
Fermented cocoa in RAW food quality. Never roasted and heated above 42 degrees to preserve all valuable ingredients such as antioxidants, minerals and trace elements. Of course, this process also ensures its incomparable taste
Only the best: You can enjoy our raw cocoa as an invigorating coffee substitute, for your meditation or for your personal ritual. Experience the special taste of Indonesia
Find out all about the differences between the cacao ceremony in Bali and South America. Discover the spiritual practices and... Read more
