Honoring the Origin
Rooted in Reverence. Shared with Intention.
Cacao has deep cultural and spiritual roots in Mesoamerican traditions. Our cacao grows in Peru, a different lineage and landscape, and we hold both truths with care: honoring the plant's history while being honest about where ours actually comes from.
Two cacaos, one reverence
We work with two cacaos, both from Peru, both chosen with care. Our Pure Cacao Discs come from heirloom white-bean cacao in the coastal tropical desert of Piura, Northern Peru, an unusual growing region that gives the cacao a distinct, bright flavor. The cacao in our hearts is a cacao paste grown using organic practices on small, regenerative family farms elsewhere in Peru, not yet formally certified. Different soil, same standard of care.
Pure Cacao Discs
Heirloom white-bean cacao, Piura, Peru. Grown in coastal desert conditions rare for cacao anywhere in the world. Independently lab-tested; the certificate is published on our testing page.
Signature, Rose & Elemental Hearts
Cacao paste from small, regenerative family farms in Peru, grown using organic practices though not yet formally certified. Tested for heavy metals; that certificate is published alongside the discs' on the same page.
The Tropical Desert: where our discs begin
Our Pure Cacao Discs come from Morropón, in the Piura region of Northern Peru, right at the edge of the Sechura Desert, one of the driest places on earth. Cacao almost never grows in true desert conditions, which is exactly what makes this microclimate so unusual: intense sun, dramatic swings between hot days and cool nights, and mineral-rich, well-drained soil at 500 to 800 meters of elevation.
The trees themselves are white cacao, a genetic variant whose beans develop without the pigmentation found in conventional cacao. After harvest, the beans ferment for a shorter window than most cacao, then sun-dry in the open desert light and are stone-ground on traditional mills to protect the delicate compounds that give this cacao its character: bright, fruit-forward, with notes of citrus and tropical fruit rather than the deep, dark chocolate profile most cacao is known for. It is, by design, the least "chocolatey" cacao we carry, and that is the point.
From pod to heart
Cacao is harvested, fermented, and dried at origin, then processed at low temperatures to protect its natural cacao butter, minerals, and flavor. Nothing is alkalized, and nothing is added that would strip the whole food down to something else.
Whole food, not an extract
Whole bean, stone-ground, with the cacao butter kept intact rather than pressed out.
Low-temperature processing
Heat is kept low enough to protect flavor and nutrients through every step.
No alkalization
Never Dutch-processed. What you drink is what the plant actually is.
Tested, not assumed
Independent lab certificates, published for anyone to see.
Cultural respect
We are not here to own cacao. We are here to listen, learn, and share respectfully, creating space for modern rituals while staying grounded in gratitude for the traditions that carried this plant to us.
We are here to bridge worlds.
Testing and traceability
Both of our cacaos are tested for heavy metals, and we publish the available certificates for you to review. Our Pure Cacao Discs were analyzed by an independent accredited laboratory; the cacao paste used in our hearts is supported by the supplier’s quality-assurance certificate. See our heavy-metals testing →
What's next: Guatemala
Marco and I have spent the past year traveling in search of exceptional cacao. In Guatemala, we found a farm we haven't been able to stop thinking about since. We're working with them now to bring their cacao to Heart Magic, and we can't wait to share it with you soon.
