From Jungle to Cup: The Journey of Ceremonial Cacao

Ceremonial cacao is more than just a trendy beverage; it is a product with deep historical roots and significant cultural importance. We are excited to share the journey of our ceremonial cacao, from the lush jungles of Flores, Indonesia, to your cup. This journey revolves around sustainable farming practices, ethical sourcing, and a dedication to preserving the natural ecosystem. 

The History of Ceremonial Cacao

Cacao has been used ceremonially for thousands of years, with its origins tracing back to ancient Mesoamerican cultures. The history of ceremonial cacao reveals that the Mayans and Aztecs revered cacao as a sacred plant, using it in rituals and as a form of currency. These ancient civilizations believed that cacao was a gift from the gods, used to create a bridge between the divine and the earthly.

Today, we continue this tradition by harvesting our cacao in a way that honors its ancient roots. In the dense jungles of Flores, small family farms grow cacao using age-old practices that respect the natural ecosystem. The farmers handpick the ripe cacao pods, ensuring just the best beans are selected.

Fermentation and Drying: Developing Flavor and Quality

Fermentation Process

Once harvested, the cacao beans are removed from their pods and placed in wooden boxes to ferment. This process, lasting about five to seven days, is crucial for developing the beans’ rich, complex flavors. The natural sugars in the pulp surrounding the beans break down, creating a host of flavor compounds that contribute to the unique taste of ceremonial cacao.

Drying the Beans

After fermentation, the beans are spread out on drying mats under the sun shielded by a wooden roof. At IKAT Cacao, we lovingly named this place “House of Beans”. 

To reduce the moisture content of the beans to the ideal level, this step takes six days at IKAT Cacao which can be considered the upper end across the industry. Sun drying preserves the beans’ flavors and ensures they are ready for the next processing stage.

Roasting and Cracking: Unlocking the Rich Flavors

Roasting the Beans

Roasting is an optional step when creating ceremonial cacao but can strongly enhance the flavor profile of the beans. If desired, the beans are lightly roasted at carefully controlled temperatures to bring out their natural flavors. This process not only enhances the taste but also helps to develop the aromatic profile of the cacao.

Cracking and Winnowing

Once roasted, the beans are cracked open to remove the outer shells. This process, known as winnowing, separates the valuable cacao nibs from the shells. The nibs are the pure essence of cacao, packed with flavor and nutrients.

Grinding and Tempering: Creating Ceremonial Cacao Mass

Grinding the Nibs

The cacao nibs are ground into a smooth paste called cacao mass or liquor. This step involves grinding the nibs at a low temperature to preserve their natural goodness. The result is a rich, velvety cacao mass that can be used to make ceremonial cacao drinks, chocolates, and other products.

Tempering the Cacao

Tempering is the final step in the processing of ceremonial cacao. This process involves carefully cooling the cacao mass to stabilize its crystalline structure, ensuring a smooth and glossy finish. Proper tempering is crucial for creating high-quality ceremonial cacao that melts perfectly in your mouth.

#CeremonialCacao #EthicalSourcing #SustainableFarming #CacaoJourney #CulturalHeritage #AncientTraditions #OrganicCacao #IKATCacao