Ceremonial Cacao
Wild harvested
Immerse Cacao
Wild-harvested, Woman-Led, Mayan Tradition
Ethically sourced cacao from a 13-woman collective in Guatemala—no monoculture, no pesticides, no herbicides.
What you’re getting
1 lb block of wild-harvested cacao crafted by the collective— stone-ground, roasted with the sun, alive.
By supporting Immerse Cacao, you are not only supporting the Indigenous-Mayan women who are preserving their tradition by selling this cacao — You are also helping insure that cacao is grown the way our ancestors have been growing this sacred plant for generations — wild-grown, locally harvested, stone-ground, and roasted / toasted by the Sun.
Today, most commercial cacao is grown on monoculture farms—vast fields of a single crop, often dependent on pesticides and herbicides to survive. While this approach may increase short-term yields, it comes at a long-term cost. Growing the same crop repeatedly without replenishing the soil strips the land of essential minerals, leaving future cacao trees nutritionally deprived. When the soil is depleted, the cacao is too—resulting in beans with reduced nutritional value, weaker flavor complexity, and less vitality.
Wild-grown and forest-harvested cacao, by contrast, grows in mineral-rich, biodiverse ecosystems that naturally replenish the soil. This allows the cacao to develop as nature intended—nutrient-dense, resilient, and deeply flavorful.
Origins & Harvest
Mayan, Indigenous Farms in Guatemala where we source our cacao:
“Mama Amor”
Location: Suchitepéquez Mountains
This cacao was harvested from the Suchitepéquez Mountains of the Guatemalan Pacific front: the largest area of cacao forests in Central America during Pre-Columbian times. For millennia, the art of agriculture and hybridization was mastered in these mountains.
Mama Amor is managed by a woman’s collective called Nuevo Amanecer. The collective was formed in 2013 by Odilia, with the help of an association in Panajachel, to support women of her community with professional activity. At first Nuevo Amanecer was focused on weaving, but slowly re-oriented their activity towards Cacao culture and transformation.
“Las Marias”
Location: Rio Dulce, Guatemala
Las Marias has 800ha of land of which 238 hectares are organic cocoa. The Farm currently has practices agroecological and conservation. The farm has reserve areas with forest incentives from the government. It is located at km. 305.5 Route to chains from Rio Dulce. Biodiversity among cocoa specifically is scarce, with a basic agroforestry system combining Cacao, Rosul and Mahogany. The agroforestry management is of high quality, they assist the Cacao tree from its first stages in the nursery, field with training pruning and later with maintenance pruning. The amendments are with soil bioremediation, they reproduce and use mountain microorganisms, the cacao juice is used as a natural herbicide.
“Springs”
Location: Suchitepéquez Mountains
Springs Cacao was named in a moment of astonishment. We were standing there, in a valley covered with a lush variety of trees: coffee, zapotillos, bananas, and many others. An agroforestry dream. By our side, Juan, grandfather in the family, told us there are 4 springs there, embedded in the delicious curves of this mountain jungle, at 400 m of altitude facing the Pacific coast. But there is more than one step to a true astonishment. Moments later-- we couldn't believe what we heard-- Juan was explaining that he remained organic because he never had enough money to buy the fertilizers that are suggested as a norm of success in that region. Synchronistic epiphany.
"Your cacao is the best we’ve tried in a while,” we told him, “we will help you share this treasure to the world”. His smile underlined our joy: magic happened. Springs cacao magnifies a deep bitterness with coffee and banana accents. Its fat content surpasses most cacaos in the world due to the abundance of water in the village of “Las Victorias” where it grows. Also because it’s genomic lineage was preserved from industrial hybridization.
Today, Spring Origin is managed by Cheyo, the son of Juan. Cheyo breaths cacao every moment of his life. He dedicates his life to the preservation of the forest, his cacao and his father legacy.
