Earthy · deep · warm
Ceremonial cacao from Peru for intense rituals, group moments, and people seeking a fuller, earthier cacao. Amazonia is grown in the Amazon region in northern Peru, where the last foothills of the Andes transition into the Amazon basin, and harvested by smallholder farming families of the Norandino Cooperative, with whom we work directly.
Origin & Processing
The cacao gardens are located along the Marañón and Utcubamba rivers in the provinces of Bagua and Utcubamba, grown in certified organic agroforestry systems of the Cooperativa Agraria Norandino, an association of over 7,000 certified organic and Fairtrade-certified farming families. After harvest, the beans are centrally fermented, sun-dried, and gently roasted before being processed into pure cacao mass without any additives. No middleman between the cooperative and you.
You can read more about the region and the cooperative on our Peru Origin page.
In what form does the cacao come?
In all packaging sizes from 35 g to 1000 g, Amazonia comes as granules, in small, uniform pieces instead of a solid block. The granules can be weighed out directly and dissolve quickly and evenly when stirred, without you having to grate or chop anything beforehand. Only the 17 kg size comes intentionally as a pressed block, because large quantities can be stored better this way. This 17 kg block form is its own variant of this main product and is independent of the separately available 5 kg block products.
Taste
Wild, earthy, and warm, with deep cacao intensity and subtle fruitiness in the background. The sweetness remains deliberately restrained, while on the finish Amazonia is calm and clear, with a richness that does not become tiring even after several cups.
Goes well with evening rituals, longer ceremonies, and anyone who likes a dark, powerful cacao.
For whom
Amazonia is particularly suitable for cacao ceremonies, retreats, breathwork, sound healing, and calm evening rituals. This earthy, powerful aroma clearly distinguishes Amazonia from lighter, fruitier varieties like Piura Blanco, a cacao for everyone who prefers it dark and earthy rather than light and fruity.
Preparation
Heat 20 to 25 g of granules with about 200 ml of hot water or plant-based drink to 60 to 70 degrees (do not boil), then stir or froth. For a ceremony, about 30 g may be appropriate. You can find the detailed instructions with spices, sweetness, and quantities for groups on the Cacao Preparation page.
Selected Ingredients
We do not yet have our own complete laboratory analysis for Amazonia, so we do not show a complete nutritional table here like we do for Piura Blanco. According to analyses for Amazon cacao from Peru, 10 g of Amazonia contains around 28 mg of magnesium, about as much as a banana, 471 mg of polyphenols, comparable to around 2 bowls of blueberries, and 86 mg of theobromine.
At a Glance
- 100% pure Amazonia cacao mass
- As granules in sizes from 35 g to 1000 g, directly weighable, as a 17 kg pressed block
- Directly from Norandino, without middlemen
- Centrally fermented, sun-dried, and gently roasted
- Vegan, gluten-free, lactose-free, sugar-free
- Certified organic, Fairtrade-certified
