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Cacao Alto

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From Guatemala's highlands, a rich ceremonial drink

Guatemala

From Guatemala's highlands, a rich ceremonial drink

Minimally processed cacao from Guatemala's highlands, made into a rich drink.

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A large stone-ground cacao tablet on a light background Large cacao tablet$78.00 A cacao gift set on a light background Cacao gift set$79.00 A trio of cacao tablets on a light background Cacao trio$84.00 A ceremonial cacao set with a whisk on a light background Ceremonial cacao set$89.00 A single-origin cacao tablet on a light background Single-origin cacao$52.00 A spiced cacao tablet on a light background Spiced cacao$31.00 A chilli cacao tablet on a light background Chilli cacao$30.00 A pouch of whole roasted cacao beans on a light background Whole cacao beans$26.00

Our story

Whole cacao, gently handled

In the highlands of Guatemala, cacao has been grown and drunk for centuries. Cacao Alto works with small highland farmers, harvesting ripe pods and fermenting, drying and stone-grinding the beans with the least processing possible. The result is a rich, full-bodied cacao that you blend with warm water or milk into a thick, earthy drink — ceremonial in the sense of being slow, honest and shared. It is a food and a ritual, not a medicine and not a substitute for one.

Where it comes from

Guatemala

Minimally processed cacao from Guatemala's highlands, made into a rich drink.

What
Ceremonial cacao
Made for
Cacao rituals
Region
Latin America

How it's made

The cacao is harvested as ripe pods, fermented, dried, then stone-ground with the beans' natural butter into rich tablets or a fine powder. Nothing is added and nothing refined away — it is cacao as it has been made for generations in the highlands.

How to use it

Break a piece of the tablet or measure a spoonful of the powder into a cup. Add warm water or milk and stir, whisk or blend until smooth and rich. Sweeten to taste with a little honey or a pinch of spice if you like, and take your time with it.

Good to know

How do I store it?

Keep the tablet or powder in a cool, dry place, sealed against moisture and strong smells. Stored well, it keeps for months and stays rich and aromatic.

Is it a medicine or a stimulant?

No. It is a food — a rich cacao drink. Like coffee and chocolate, it contains a little naturally occurring caffeine-like compound, but it is not a medicine and not intended to address any condition.

Where does it come from?

From small farms in the highlands of Guatemala, where cacao has been grown for centuries. It is harvested, fermented, dried and stone-ground with minimal processing.

How do I make the drink?

Break a piece of the tablet or measure a spoonful of powder into a cup, add warm water or milk, and stir, whisk or blend until smooth. Sweeten to taste and drink slowly.

How is it different from cocoa powder?

Cocoa powder is usually roasted and pressed to remove much of the butter. Ceremonial cacao keeps the beans' natural butter and is stone-ground, so it is richer, less processed and brews into a thicker drink.

What is ceremonial cacao?

It is minimally processed cacao from the highlands, made into a rich drink. It is called ceremonial for the slow, mindful way it is prepared and shared — it is a food, not a medicine.

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