Cacao grown the traditional way, in Ecuador
Ecuador is one of the world's most respected origins for fine-flavour cacao. Our Ecuadorian cacao comes from small-scale farming families who grow it the way it has been grown for generations — shaded under native trees, harvested by hand, with no synthetic pesticides or industrial inputs in the process.
We work with two Ecuadorian varieties, each grown in a different micro-region and each with a distinct character.
Our Ecuadorian ceremonial cacao
Sierra Ecuador Block
Grown in Ecuador's Sierra region. Soft, mild and very fine in aroma, with a pleasant, easy bitterness — a gentle, grounding daily or ceremony cacao.
Naranjal Ecuador Wafers
Grown near Naranjal. Vibrant, fruit-forward aromatics with a bright citrus freshness — a livelier profile for morning circles.
Why origin matters
Cacao is deeply sensitive to terroir — soil, altitude, shade cover and post-harvest fermentation all shape the final aroma. That's why we sell our Ecuadorian cacao as single-origin rather than blending it: it lets you taste the difference between a Sierra bean and a Naranjal bean, and it keeps the link to the specific farmers who grew it intact.
Every batch is pressed as pure cacao mass with cacao butter — nothing else. No sugar, no soy lecithin, no flavourings.
Ready for your own cacao ceremony?
100% pure ceremonial cacao from Ecuador & Peru — sourced directly from small-scale farming cooperatives, no additives.
Shop ceremonial cacaoFrequently asked questions
Is your Ecuadorian cacao certified organic?
Our Ecuadorian cacao is grown by small-scale farmers using traditional, chemical-free methods, without synthetic pesticides. If you'd like more details, please get in touch with us directly.
What's the difference between the two Ecuadorian varieties?
Sierra Ecuador Block is soft and mild with a fine aroma and gentle bitterness. Naranjal Ecuador Wafers are more vibrant and fruit-forward, with a noticeable citrus brightness.
Is Ecuadorian cacao different from Peruvian cacao?
Yes — origin, soil and micro-climate all shape flavour. Our Peruvian Criollo tends to be more intense and complex, while our Ecuadorian varieties are milder or brighter depending on the region.
How is the cacao processed after harvest?
Beans are fermented and dried by the growing cooperatives, then pressed into pure cacao mass with no additives — nothing but cacao and its own natural cacao butter.