Guatemala CEREMONIAL GRADE COLD-PRESSED CACAO (150g)

€ 12.00

Guatemala CEREMONIAL GRADE COLD-PRESSED CACAO (150g)

Ceremonial grade - Cold pressed - Minimal processing

Cold-pressed ceremonial cacao. Full-spectrum. Finer in texture, deeper in flavour.

What makes it different

Most ceremonial cacaos are heat-processed. Rhumaa is not. Cacao nibs, shell included, are ground under extreme cold, preserving the full chemical complexity of the bean exactly as nature intended.

Cold compression means lower oxidation, a softer mouthfeel, and nutrients that survive all the way to your cup. The result is cacao that is noticeably finer, more aromatic, and more potent than conventionally processed alternatives.

Cold pressed benefits

Flavour & aroma

Compounds intact, delivering the full aromatic profile of the bean, nutty and floral.

Nutritional integrity

Heat-sensitive enzymes, antioxidants, and minerals remain undamaged.

Reduced oxidation

Cold processing slows oxidation, keeping the cacao fresher for longer.

Texture & mouthfeel

Captures the pure soul of the bean, featuring a beautiful golden-light colour and a rustic, granular texture that blooms with the elegant taste of wild flowers and toasted nuts.

Rooted in tradition
Ceremonial cacao traces back to Maya and Aztec civilisations, where cacao was revered as a sacred medicine, offered to the gods, shared at births and marriages, and consumed before battle. The term "ceremonial grade" exists to honour this lineage: treating the plant with reverence rather than reducing it to a commodity.

Rhumaa preserves that intention. Minimal processing. No industrial shortcuts. The bean as it was always meant to be.

Cold compression grinding
Ground at extreme cold temperatures, no heat, no shortcuts.

For practicality
Powdered form. No additives, no fillers. Pure cacao mass.

How to use
1 - 2 Tablespoons
20-40g per serving.
Melt gently in warm water or plant milk.
Whisk until smooth.
Consume slowly and with intention.

How to Use Ceremonial Cacao:

Preparation:
- Start with 40g of ceremonial cacao (the typical ceremonial dose) or a smaller amount if desired.
  
  The standard drink is 15-20g (a tablespoon)
- Heat water or plant-based milk until warm - not boiling (70 degrees).
  Use approximately one cup of liquid for each dose of cacao.

Blending:
- Add the cacao to the warm liquid.
- Stir continuously until the cacao is fully melted and the mixture is smooth.
- For a richer experience, use a whisk or blender to create a frothy texture.
Enhancement (Optional):
- Enhance the flavour with natural sweeteners like honey or maple syrup.
- Add other superfoods such as cinnamon, cayenne, or vanilla to taste.
- Consider including a small amount of coconut oil or nut butter for added creaminess.
Mindful Consumption:
- Find a quiet, comfortable space to enjoy your cacao.
- Focus on the experience, savouring the aroma, taste, and warmth.
- Use this time for meditation, setting intentions, or reflecting on personal growth.
Ceremonial Context:
- Use ceremonial cacao as part of your personal rituals, whether to start your day with mindfulness, to enhance creative work, or to connect with your inner self.
- It can also be shared in group settings, creating a communal experience that honours its traditional roots.

By integrating ceremonial cacao into your routine, you not only enjoy a delicious beverage but also connect with a rich cultural heritage, embracing the sacred and life-affirming traditions of ancient Mesoamerican peoples.

Raw cacao is a natural superfood that is high in nutrients such as iron, magnesium and zinc. Cacao is considered to have the highest source of antioxidants of all foods.

The cacao is sourced directly from small-scale family farms and collectives in Guatemala, with the farmers receiving better than fair wages for their work. The cacao is prepared in the traditional way, selecting beans by hand and lightly roasting them over a wood fire.

Nutrition Facts

Serving Size: 1 Tbsp (15-20g)
Servings per 150g: 7.5 -10

Amounts Per Serving 15g
Calories 87
Calories from Fat 54
%Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 18%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 207mg 6%
Total Carbohydrate 2g 3%
Dietary Fibre 6g 21%
Sugars 0g
Protein 2.3g 5%
Calcium 6%
Calcium 3%
Magnesium 9%
Iron 8%
Copper 21%
Zinc 6%
Manganese 9%

100% CACAO - NOTHING ADDED, NOTHING REMOVED
Keep in a cool ( 15 - 20°C ) and dry place in an airtight container

Flavours to add:
- chilli
- cinnamon
- maca
- cardamom
- vanilla
- turmeric
- ginger
- honey
- stevia
- coconut oil
- blossom nectar

RHUMAA CACAO
Focusing on health, wellness and lifestyle - Rhumaa Cacao helps you discover the benefits of raw cacao.

Where is the cacao from?

Cahabón is an ultra-premium cocoa that is 100% grown, fermented and dried in the Cahabón region by the ADIOESMAC cooperative.

The Association of Integrated Development "OX EEK" Santa Maria Cahabón (ADIOESMAC), founded in 2004, grows cocoa, cardamom, cinnamon and chilli peppers and sells them. On a mountain top with an incredibly beautiful view of the vast, jungle-like hills of the Cahabón region, the association processes the cocoa in wooden fermentation boxes and a combination of greenhouse dryers, raised bamboo decks and drying terraces.

Support through fair trade

The group made its first experiences with the export of fine cacao in the early 2000s. They were the first cooperative in the region to export centrally fermented cacao to US and European bean-to-bar manufacturers.

The farmers receive higher income from direct trade, based on the quantity and quality of cacao delivered, and is paid out to each farmer personally, without going through a cooperative manager.