Collection: Organic Ceremonial Cacao from Guatemala – Blocks, Powder & Nibs

Maya Moon organic ceremonial cacao is 100% pure Mayan cacao from Guatemala, handcrafted in small batches by Kaqchikel Maya women in San Marcos La Laguna, Lake Atitlán. Choose solid ceremonial cacao blocks, fresh-ground organic cacao powder or fire-roasted cacao nibs, all fair-trade and made from beans grown by 195 farming families in Cahabón, Alta Verapaz.

Frequently asked questions

What is ceremonial cacao?

Ceremonial cacao is pure, whole-bean cacao made to be prepared as a warm drink, the way cacao has been shared in Maya culture for centuries. There is no single legal definition; at Maya Moon it means 100% cacao with nothing added, fire-roasted, hand-peeled and stone-ground by hand.

Is Maya Moon ceremonial cacao organic?

Yes. Our cacao is certified organic and fair-trade, grown by Indigenous Q'eqchi' farming families in Cahabón, Alta Verapaz, and made by Kaqchikel Maya women artisans who are paid fair wages.

Cacao blocks, powder or nibs: which should I choose?

Blocks are solid 100% cacao paste that you chop or grate before use; they store well and are the traditional form. Fresh-ground powder is the same cacao paste, already grated so it dissolves in seconds. Nibs are roasted, shelled pieces of the cacao bean before grinding; add them to smoothies, bowls or recipes for crunch.

Is ceremonial cacao raw?

No. The cacao beans are fermented for 6–8 days, sun-dried for 7–9 days, then roasted in small batches over a controlled flame, hand-shelled and stone-ground. "Raw cacao" usually means beans that were never roasted. Roasting is the traditional Maya method; it develops the flavor and lets the beans be peeled by hand.

What does Certified Ceremonial Cacao® mean?

Certified Ceremonial Cacao® is a certification mark for cacao grown in Latin America and made into beans, nibs or paste in the same country, under standards for farming sustainability, supply-chain ethics, artisanal methods and transparent labeling. Maya Moon Cacao is a founding licensee, and our cacao blocks carry the mark.

How much ceremonial cacao should I use?

About 1 oz (28 g) for a daily cup, or 1.5 oz (42 g) for a full ceremonial serving, whisked into water or plant milk warmed to about 140–160°F (60–70°C).

Who makes Maya Moon Cacao?

Maya Moon Cacao is a women-led, Indigenous-owned company founded by Maura Sacach, a Kaqchikel Maya woman from San Marcos La Laguna. Production is led by her sister, Elizabet "Lisa" Sacach, and every purchase supports fair wages for women artisans and single mothers in Guatemala.