Deep and berry-forward with classic chocolate richness and delicate floral accents. Grown in humid, river-fed rainforest soils, it expresses complexity and depth — fuller and more layered than lighter desert-grown profiles.

Because it's pure, unsweetened cacao paste, the flavor is bold — but not harsh. Many describe it as rich and expansive rather than bitter. You can always adjust sweetness or spices to suit your preference.

High Amazon grows in humid rainforest terroir near the Marañón river, producing deeper chocolate tones, bold berry notes, and floral complexity. Tropical Desert from Piura is brighter and more citrus-forward — what some first-timers may read as sour is actually a natural expression of white cacao genetics. High Amazon is the most approachable of the two.

Sacred Valley uses the rare Chuncho variety from Cusco — warm, spiced, and earthy with cinnamon tones. High Amazon is bolder and fruitier. Both are exceptional; the choice comes down to flavor preference and ritual intention.

Yes. We work exclusively with native cacao genetics from the Amazon Basin — one of the most genetically diverse cacao regions on Earth. These are not high-yield commodity hybrids. Preservation of native strains is central to our mission.

For a daily ritual: 21 g (approximately 4 coins). For a deeper ceremonial experience: 35–45 g. If you're new to cacao, begin with a smaller amount and increase gradually.

Many people enjoy High Amazon cacao as part of their daily ritual. Start gently and listen to your body. If pregnant or managing a medical condition, consult a healthcare professional before use.

We do our best to get your cacao to your hands the best way possible but since we can't control the weather there is a chance it might melt. Cacao contains natural cacao butter and can soften in warm weather. If melting occurs, allow it to return to room temperature — quality and safety are not affected. During summer months we recommend adding warm weather protection at checkout.

This is direct-trade, small-batch cacao sourced from a remote Amazonian community accessible only by river. We pay a premium above New York commodity prices — without middlemen. You are paying for native genetics, direct relationships, independent testing, biodiversity preservation, and craft at origin. This is not commodity cocoa. Cacao powder is a whole different product, highly processed and is not as good for your body since it's a pressed product and the fat has been extract. Your body needs this fat to properly absorb cacao's beneficial compounds.

Near our origin lies Huaca Montegrande, where researchers found some of the oldest known traces of cacao use on Earth — over 5,000 years old. When you drink cacao from this region, you're experiencing one of cacao's most ancient and biodiverse homes. It's not just flavor. It's lineage.