Cacao Block – High-Amazon Basin | 100% Pure Ceremonial, Untempered

☀️ Our favorite product in summer — and the reason is simple Because the block is untempered, it doesn't need warm weather protection, gel packs, or expedited shipping in hot weather. It ships without the extra cost and packaging waste — the same pure cacao, none of the summer stress. The format A different kind of cacao experience This is the same High Amazon Basin ceremonial cacao — same origin, same farmers, same quality — in a different form. Instead of pre-formed coins, you receive a solid block that you chop yourself before preparing your cup. For many cacao practitioners, the act of chopping is part of the ritual. It slows you down, brings you into the present, and connects you to the raw material before it becomes your drink. It's a more tactile, intentional way to begin. Untempered Unlike chocolate bars, this block has not been tempered — the cacao butter is not stabilized into a specific crystal structure. This means it's more heat-stable and less prone to melting into a mess, making it ideal for warm climates and summer shipping. The chopping ritual Use a sharp knife to chop your desired amount directly from the block. 21g for a daily cup, 35–45g for a deeper ceremonial serving. The act of chopping becomes part of your preparation — unhurried, intentional, grounding. You may notice a white or grayish film on the surface of your block. This is fat bloom — a completely natural occurrence when cacao butter separates slightly and rises to the surface. It does not affect flavor, quality, or safety in any way. It's simply the cacao expressing itself naturally, without additives or stabilizers. Why this origin The right cacao for your ritual Flavor Rich and complex — bold berry notes, classic chocolate undertones, and delicate floral accents. Fuller and more layered than lighter desert-grown profiles. Best for Daily ritual practitioners, summer orders, and those who enjoy a more hands-on preparation experience. The chopping ritual adds an intentional layer to your morning practice. Energy Strong, steady theobromine-led lift that builds gradually and sustains focus and stamina — without the spike-and-crash of coffee. Summer No warm weather protection needed. Ships confidently year-round without extra packaging, insulation, or gel packs. The origin From the High Amazon Basin, Amazonas, Peru Jose's visit to one of the Awajún communities - March 2026 Sourced along the Marañón River in Peru's Amazonas region, this cacao grows in lush rainforest where wild trees thrive year-round under the canopy. Consistent rain, rich jungle soils, and shade-grown cultivation produce beans with a deep, layered flavor that can only come from this specific corner of the Amazon. Harvested and tended by Awajún families who steward these forests — with no road access, everything moves by river — this origin reflects a long relationship between people, river, and cacao. Every block you hold represents a careful chain of intentional hands. Producers choose this origin for its resilience in a remote environment and the distinctive, grounding character that High Amazon cacao develops through careful small-batch fermentation and drying. The land Origin & terroir Directly sourced from Awajún farming communities in the High Amazon Basin, Amazonas, Peru. Altitude 180–200 m above sea level Climate Warm, tropical, humid year-round Terroir Humid, river-fed rainforest soils Flavor profile Berry-forward, deep chocolate undertones 5,000 years of cacao — just miles from where we source. Near our Amazon Basin origin lies Huaca Montegrande, an archaeological site where researchers discovered some of the oldest known traces of cacao use on Earth. Dating back over 5,000 years, this ceremonial center suggests the upper Amazon was one of cacao's earliest homes. When you drink cacao from this region, you're tasting a lineage that stretches back thousands of years — from ancient sites to your cup. For us, this isn't just origin. It's continuity. Learn about Huaca Montegrande → Honor and connection Ethically sourced, directly traded We work directly with the Awajún community — an indigenous community deep in the Peruvian Amazon, accessible only by river. Through hands-on training, equipment support, and premium pay well above New York commodity prices, we help them elevate quality while preserving traditional post-harvest methods. There are no middlemen. Every purchase directly supports the families and forests that make this cacao possible — wild strains packed with nutrients, vibrant flavor, and unmistakable authenticity. Explore our origins You are here High Amazon Basin Approachable · Bold berry · Daily ritual Tropical Desert Complex · Fruit-forward · For explorers Sacred Valley Chuncho variety · Warm & earthy · Traditional Common questions High Amazon Basin Block — FAQ What is an untempered cacao block? + Untempered means the cacao butter has not been stabilized through a heating and cooling process the way chocolate bars are. This makes the block more heat-stable — it softens rather than melts into a puddle — and means no warm weather protection is needed for shipping. The cacao is identical in quality and flavor to our coins. Why is there a white film on my block? + That's fat bloom — a completely natural process where cacao butter separates slightly and rises to the surface. It has zero impact on flavor, quality, or safety. It's actually a sign that your cacao contains no additives or stabilizers. Perfectly normal, perfectly fine. How do I prepare the block? + Use a sharp knife to chop your desired amount from the block — 21g for a daily cup, 35–45g for a ceremonial serving. Then follow the same preparation as usual: cover with a small amount of hot water, stir until smooth, add spices and your liquid of choice, blend until velvety. The chopping itself becomes a grounding part of the ritual. Why is the block better in summer? + Because it's untempered, the block doesn't need warm weather protection, gel packs, or insulated packaging in hot weather. It ships confidently year-round with less waste and no extra cost — making it our favorite product to recommend when temperatures rise. Same cacao, simpler shipping. What does the block taste like? + Identical to our High Amazon Basin coins — deep and berry-forward with classic chocolate richness and delicate floral accents. Same origin, same farmers, same processing. The format changes; the flavor doesn't. Is this the same cacao as the coins? + Yes — 100% identical. Same High Amazon Basin origin, same Awajún community, same post-harvest processing, same lab testing. The only difference is the form: a solid block you chop yourself instead of pre-formed coins. How much should I use per serving? + Chop approximately 21g for a daily ritual cup. For a deeper ceremonial serving, use 35–45g. If you're new to cacao, start with less and increase gradually as your body adjusts. Will the block be available in 1 lb soon? + Yes — a 1 lb block is coming soon. Currently available in 8 oz. Join our email list to be the first to know when the larger size launches. Can I drink this every day? + Yes. Many people use the block as their daily ritual cacao. Start gently and listen to your body. If pregnant or managing a medical condition, consult a healthcare professional before use. Why is ceremonial cacao more expensive than cocoa powder? + This is direct-trade, small-batch cacao sourced from a remote Amazonian community accessible only by river. We pay a premium above New York commodity prices — without middlemen. You are paying for native genetics, direct relationships, independent testing, biodiversity preservation, and craft at origin. Cocoa powder is also a fundamentally different product — heavily processed, with the cacao fat removed. Your body needs that natural fat to properly absorb cacao's beneficial compounds. This is not commodity cocoa.