High Amazon Cacao – Beans & Nibs
Single‑origin cacao from the High Amazon Basin, offered as whole beans and ready‑to‑use nibs so you can stay close to the plant in your kitchen and rituals.
- Single‑origin High Amazon Basin cacao
- Choose between whole beans or ready‑to‑use nibs
High Amazon origins & stewardship
Where they come from
Our beans and nibs come from the High Amazon Basin, where cacao grows among diverse forest species rather than in clear‑cut plantations. This single‑origin cacao reflects the landscape it comes from – humid forests, old growth canopies, and communities who have worked with cacao for generations.
How we work with growers
We partner directly with small growers and community collectives, focusing on long‑term relationships instead of one‑time purchases. Together we prioritize careful harvest, fair pricing, and post‑harvest practices that protect both the forest and the true character of High Amazon cacao – in both whole beans and ready‑to‑use nibs.
How to use High Amazon cacao
Everyday nibs
Keep High Amazon cacao close at hand by sprinkling nibs into everyday meals.
- Over yogurt, fruit, and granola
- On oatmeal or porridge for crunch
- Blended into smoothies, trail mixes, and simple desserts
Slow preparations with beans
Use whole beans when you want to roast, peel, and grind cacao directly from the source.
- Lightly roast beans until fragrant
- Let them cool, then peel away the shells
- Grind for cacao drinks, baking, or small‑batch chocolate
Simple rituals & creative experiments
Let beans or nibs anchor small daily rituals and gentle kitchen experiments.
- Add a small sprinkle of nibs to a mindful morning breakfast
- Set aside a weekly moment to roast and taste beans on their own
- Create your own cacao rhythm using either beans or nibs
Beans or nibs – which is right for me?
Both are single‑origin High Amazon cacao – choose based on how you'll work with it.
Beans
- Format & size: Whole High Amazon cacao beans • [update with your bag size]
- Flavor & feeling: Grounded, forest‑forward cacao with subtle fruit and earth notes
Nibs
- Format & size: Ready‑to‑use cacao nibs • [update with your bag size]
- Flavor & feeling: The same High Amazon character in a crunchy, easy‑to‑sprinkle format
2 products
Why High Amazon cacao?
Nutrient-dense by nature
High Amazon cacao is naturally rich in cacao's native compounds – from minerals like magnesium and iron to aromatic oils – because it's minimally processed and sourced from biodiverse forest landscapes.
Staying close to the plant
We keep cacao in recognizable forms – whole beans and broken nibs – so you can see, smell, and taste the seed itself, rather than a highly processed powder or confection.
Versatile in the kitchen and in ritual
Use nibs as a simple everyday sprinkle, or slow down with whole beans you roast and grind yourself. Both formats support everything from casual breakfasts to more intentional cacao moments.
Why High Amazon cacao?
Both come from the same single-origin High Amazon cacao. Beans are the whole, roasted cacao seeds with their shells removed – ideal if you enjoy roasting, peeling, and grinding your own preparations. Nibs are those same beans broken into small pieces, ready to sprinkle or blend straight from the bag.
Our ceremonial cacao is pressed and shaped specifically for drinking cacao in focused sessions, with a smoother texture designed for melting. High Amazon beans and nibs are more flexible ingredients: they give you the same origin and character of cacao in formats that move easily between everyday kitchen use and simple personal rituals.
For nibs, no special tools are needed – you can simply sprinkle them over food or blend them into drinks. For beans, a basic pan or oven for light roasting and a simple grinder or mortar and pestle are enough if you want to make drinks, baking ingredients, or small-batch chocolate from scratch.
Start small and adjust based on taste and how you feel. For nibs, 1–2 tablespoons over breakfast, snacks, or desserts is a good starting point. For beans, begin with a small handful if you’re roasting and grinding for drinks or recipes. Store both beans and nibs in a cool, dry place away from direct light, in a well-sealed container, so they stay fresh and keep their natural aroma.
What makes our cacao ceremonial‑grade?
Wild, native varieties
Preserved heirloom cacao from Peru's ancestral forests.
Whole-bean, stone-ground
Sun-dried and minimally processed with no added fats or flavors.
Crafted at origin
Made in small batches for freshness and integrity.
Lab-tested for safety
Every batch tested for heavy metals and microbiological safety.
Direct farmer relationships
Built on partnerships with indigenous and small family farmers.
