Ceremonial Cocoa from Peru – Criollo Variation

Ceremonial organic Criollo cocoa – raw cocoa block from Peru (San Martín)

Discover the pure power of Peruvian Criollo cocoa from the biodiverse region around the Rio Abiseo National Park (Mariscal Caceres province, San Martín). This premium raw cocoa is cultivated according to high ecological standards, carefully fermented and gently dried – from the tree to the block in one hand. The exceptional quality has been recognized at international chocolate fairs, including the renowned Salón del Chocolate in Paris, and impresses with its clear, fine aroma.

The Peruvian ceremonial cocoa is processed by hand using traditional methods. Our partners work closely with local farmers and select only the best, freshly harvested beans, which are then fermented, dried, carefully sorted and packaged to the highest quality. The pure cocoa is an experience in terms of taste and naturally contains cocoa’s own polyphenols and minerals. Ideal for cocoa ceremonies, meditation or as a special moment of pleasure in everyday life – experience the original power of cocoa from Peru.

Origin & Quality

• Variety: Criollo – rare, aromatic and particularly mild
• Region: San Martín, Peru (near Rio Abiseo National Park)
• Processing: careful fermentation, sun-drying, pure cocoa mass
• Sustainability: organic farming, fair value creation in local communities
• Taste: smooth, creamy, with fine nutty and fruity notes

Perfect for rituals & kitchen

Peru cocoa is ideal for ceremonial preparations, drinking cocoa, chocolates, desserts and professional kitchens. The pure cocoa mass can be dosed precisely and develops a harmonious, rounded aroma.

Recipe: Ceremonial drinking cocoa (1 portion)

• 20-45 g Criollo cocoa mass (depending on the desired intensity)
• 200-220 ml water, maximum 45 °C
• 1-2 pinches of cinnamon
• 1 pinch of vanilla
• 1 small pinch of cayenne pepper
• 1-2 tsp honey (or other natural sweetener)

1. Finely chop the cocoa mass.
2. Heat the water to max. 45 °C and completely dissolve the cocoa mass with a whisk or in a mixer.
3. Stir in the cinnamon, vanilla and cayenne.
4. Sweeten with honey to taste, blend for 20-30 seconds until creamy and enjoy with care.

Product

• Botanical name: Theobroma cacao
• Country: Peru
• Variety: Criollo
• Form: Pure cocoa mass, block
• Sizes: 250 g, 500 g, 1 kg, 5 kg
• Ingredients: 100 % organic cocoa mass, without additives

We offer the 5 kg block for facilitators & events

• Perfect for cocoa ceremonies, retreats and workshops – generous quantity in professional quality
• Makes approx. 110-250 cups (20-45 g per serving) depending on the dosage
• Easy to portion, reliable in flavor & texture, little packaging waste
• Constant basis for recurring events and larger groups