Unikālais ceremonijas kakao no Grenadas, Mount Horn reģiona super premium

Unique ceremonial cacao from the Mount Horn region—one of Grenada’s most distinctive terroirs. Here, small family farms continue traditions that are more than 300 years old: cacao is grown in the shade of tropical trees, naturally fermented, and sun-dried, just as in the era of the first plantations. This approach preserves the natural purity of flavor and aromatic depth.

Cacao from Mount Horn belongs to local Trinitario lines, formed in Grenada naturally from ancient Criollo and Forastero. Grenadian Trinitario is known for its smoothness, lack of bitterness, and bright fruity profile. Thanks to Mount Horn’s stable maritime climate and volcanic soils, Trinitario genetics reveal themselves especially clearly: the drink turns out rounded, aromatic, and surprisingly delicate.

Ceremonial cacao from Mount Horn has a very soft, delicate taste, completely free of bitterness and sharp acidity. The profile reveals floral notes and aromas of tropical fruits, a light sweetness, and a warm, harmonious aftertaste.

Cacao is grown and processed by hand. Traditional fermentation and sun-drying methods are used, helping preserve cacao’s natural properties and its energetic value. Production supports local farming communities and helps conserve the island’s ecosystem.

• 100% natural, no additives

• hand processing of each batch

• eco-friendly and ethical production

• support for local farmers

To get a soft, rich, truly ceremonial drink:

1. Take 15–20 g of cacao (about 1 heaping tablespoon).

2. Add 150–200 ml of hot water (80–90°C).

3. Stir until smooth.

4. For a lighter, airier texture, use a whisk or milk frother.

5. If desired, add a pinch of spices—cinnamon, vanilla, or cayenne pepper.

You’ll get a drink with soft, clean energy—ideal for meditation, rituals, and calm mindful moments.

Weight: 200 g