This recipe was not invented — it was given.
Every ingredient, every ratio, every adjustment was channeled directly from the plants, the trees, and the jungle itself. We listened, we tasted, we waited, and the cacao guided us into an alchemy far more precise than human logic alone could create.

In the final stages, the guidance became so subtle that the last refinements measured 0.0001 grams per batch — microscopic shifts that created a macro-level harmony, bringing the entire formula into the center of the center.

The result is a cacao balanced across every axis of experience:
taste, aroma, texture, medicine, energy, emotion, time, intensity and physical activation.
A formula designed to guide the body and heart back to Zero Point — the place of pure coherence, inner stillness, and original alignment. The seat of your Soul.

This is why we call it Amazonian Gold. Its frequency anchors the golden current of the Earth into the body, connecting you to the planet’s own golden gridwork. Here, physical pleasure is not separate from spiritual expansion; the sensory experience is part of the precise alchemy that allows the medicine to work.

This cacao is a transmission.
A blueprint.
A remembrance.

Amazonian Gold is not a blend, a mix, or a trend. It is a lineage returning home. Sourced from wild and heirloom strains in the Ecuadorian Amazon — the birthplace of cacao — this cacao carries the unbroken memory of over 5,500+ years of human-plant relationship.

Every step is done in ceremony, in joy, in listening:

• Helper-crop rotation that nourishes the soil and restores biodiversity

• Biodynamic and ancestral cultivation that honors the pollinators, moon cycles, the rain cycles, and the forest

• Fermentation, sun-drying, and low-heat roasting done as whole beans to maintain energetic coherence

• High-elevation aging of the cacao paste, allowing the cacao’s spirit and flavor to fully harmonize

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This cacao is gentle yet potent — a heart-opening medicine rather than a stimulant.
It feels like remembering something ancient that the body has always known.

We are currently offering our cacao in a fully alchemized, whole-plant formulation. If you’d prefer an unsweetened version (without panela), please send us an email and we’ll notify you when it becomes available.

The addition of panela in the current recipe is intentional: the cane-juice-derived minerals (magnesium, iron, potassium, phosphorus) bring a grounding energetic support that aligns with the frequency of this cacao. Trust your body’s wisdom — whether you sip one cup, three cups, or simply hold the mug, the medicine is available to you.

Ceremonial-grade cacao is born from purity, potency, and presence — and Legacy Cacao carries all three with an uncommon integrity.

Legacy Cacao is not simply a food; it is a lineage.

Our Fino de Aroma, wild-strain cacao comes from the Ecuadorian Amazon Rainforest — the cradle of cacao’s birth over 5,500 years ago. Here, in one of the most biodiverse regions on Earth, small family farms continue to tend this plant as their ancestors did: with reverence for the soil, the trees, the pollinators, the water, and the spirit of cacao itself.

These growers use traditional, land-honoring practices such as helper-crop rotation, which nourishes the earth and increases the diversity of minerals available to the cacao. They apply biodynamic and ancestral methods to restore harmony down to the microbial level, ensuring that the cacao grows not in isolation, but in relationship with its living ecosystem.

Once harvested, the cacao undergoes a process that is less like manufacturing and more like ritual.

The beans are fermented with care, gently sun-dried, and lovingly roasted at low heat to preserve their native intelligence. They are then stone-ground into a rich paste and mixed in ceremony with their joyful plant allies and mineral companions. This paste is then aged in the Andean mountains, giving the flavors and energies time to settle, open, and harmonize.

Only when the cacao is ready — not rushed — is it refined into its soft, stone-ground texture and packaged in its protective bundles.

Every step is held in prayer, song, dance, joy, and deep presence. Every person who touches this cacao is taught to slow down, to listen, to ensure that its original potency, its teachings, and its subtle frequencies are protected.

The result is a cacao that is both gentle and profoundly activating — a plant medicine that honors its Amazonian origins and meets your heart with the same reverence with which it was created.

This is what makes Legacy Cacao ceremonial-grade:

not only the process, but the spirit carried through it.

In short, no — and that is part of what makes Legacy Cacao such a potent, fully-activated plant medicine.

“Raw” is generally defined as food not heated above 118°F (47°C). Legacy Cacao follows the traditional Amazonian and Andean preparation path: fermentation, sun-drying, and low-heat roasting — each step an alchemical stage that awakens different aspects of the cacao’s physical, sensory, and energetic intelligence.

FERMENTATION — The First Activation

During fermentation, temperatures naturally rise — often reaching up to 122°F.
This is not a flaw; it is the ancient way.
Fermentation is cacao’s first initiation:

• it develops the deep, rich chocolate profile,
• unlocks the bioavailability of key nutrients,
• reduces bitterness and phytic acid,
• and makes the cacao easier to digest and integrate.

Energetically, fermentation is the phase in which the cacao begins to “wake up.”
It’s the moment the seed remembers it is medicine.

The heat and microbial dance activate the cacao’s spirit while softening its edges so it can meet the human body with more grace.

SUN-DRYING — Integration & Breath

After fermentation, the beans are laid out under the sun — not hurried by machines or forced air.

Sun-drying is more than dehydration; it is integration.

It gives the cacao:

• space to absorb the warmth and codes of the sun,
• space to breathe in open air,
• space to release excess moisture,
• space to stabilize the new intelligence awakened during fermentation.

This is the cacao’s resting stage, similar to how we integrate insights after deep inner work. The beans lie between Earth and Sky, taking their time, attuning themselves to both.

ROASTING — Fire as Ally

Cacao is a four-element plant — Earth, Water, Fire, and Air each play a role in its unfolding.
After sun-drying, the beans are lightly roasted at low temperatures. This final interaction with Fire:

• draws out the more complex flavor notes,
• deepens the aroma,
• further reduces moisture,
• and reveals the cacao’s full nutritional and energetic profile.

The roasting is always done as whole beans, never fractured or rushed, so that the cacao retains maximum flavor, maximum nourishment, and maximum energetic coherence.

THE ALCHEMY OF “NOT RAW”

Every stage of fermentation, drying, and roasting is part of cacao’s initiation journey — a rhythm guided not by industrial efficiency but by nature’s timing.

This is cacao prepared in harmony with the elements, in harmony with tradition, in harmony with the living intelligence of the plant.

It is the opposite of rushed.

It is what allows the cacao to meet you not only as a food, but as a teacher.

The farms that we work with to cultivate cacao use ancient and traditional methods that are organic by our definition - but do not undergo the certification process due to the extensive fees. They are very small-scale family farms. In their cultivation practices, they also utilize many methods similar to biodynamic farming - rotating different helper crops to nutrient-load the soil (and therefore the cacao), allowing for a more wild and natural growth (instead of sterile and neat little rows), and listening to the natural rhythm of the plants and seasons. The timing and yield vary from season to season, and these harvests are never rushed. In essence, "Mama Cacao tells us when she's ready."