Chocoalhaa Ceremonial Cacao Lavado

Prepared by Indigenous farmers in traditional Mesoamerican practices

Cacao Lavado is the traditional way of processing cacao in Mexico. Its ceremonial and spiritual associations have been shared by all Mesoamerican civilizations for centuries.

Cacao Lavado is un-fermented. Farmers crack the pods right after harvest, extract the wet beans, and wash them manually with baskets to remove the cacao pulp,
then it is sun-dried. This traditional, minimal processing preserves the bio-active compounds in the fresh, raw seeds resulting in higher levels of flavonols, flavonoids and other antioxidants. We are proud to offer this wonderful and tasty cacao.