All Ceremonial Cacao
Every ceremonial cacao we make, in one place. All of it is Chuncho, a native heirloom variety that grows in southern Peru near Quillabamba, wild-harvested and processed at origin by the family that grows it.
Why Chuncho is uncommon
Chuncho trees produce smaller and fewer pods than the hybrid varieties planted for volume, which leaves the farmers growing it with roughly 30 to 40 percent less to sell. Many have replaced their trees for that reason, and the variety has become harder to find. Buying it is what keeps those trees standing.
Finding the right one
New to cacao, start with ground cacao, which whisks into hot water in about a minute. Want the fullest cup, take the paste. Want it flavoured, the blends add rose and vanilla, turmeric, chilli, mushroom or maple. Pouring for a group or a business, the bulk ladder drops the price per pound as the order grows.
WHICH FORMAT IS RIGHT FOR YOU?
CEREMONIAL PASTE (Block Form)
- Traditional ceremony format
- Chunk and melt on stovetop
- Full-fat (58% cacao butter)
- Richest, most authentic experience
- Best for: Traditional ceremonies, purists
GROUND CACAO (Powder Form)
- Convenient daily use
- Mixes easily with hot water
- Full-fat (same 58% as paste!)
- Same benefits, easier prep
- Best for: Daily ritual, smoothies, busy mornings
SINGLE-SERVE PACKETS (1oz)
- Pre-measured portions
- Perfect for travel or gifts
- No measuring needed
- Available in 5, 10, 15, or 20 packs
- Best for: Beginners, gift-giving, on-the-go
Ground Cacao & Cacao Paste (Full-Fat) Ceremonial cacao has traditionally been prepared as cacao paste—whole beans ground with their natural cacao butter intact. At Pacha Mana, we honor this tradition by never defatting our cacao, preserving the full character, richness, and quality that ceremonial cacao is meant to offer.
