Frequently Asked Questions

Please note, we fulfill orders very quickly and cannot guarantee that your order or address can be changed.

If you would like to check if we can edit your address or the products in your order, email the respective team members below. Please include your ORDER NUMBER, NAME on order, and COUNTRY in the body of email.

In the SUBJECT line put: URGENT change to KAKAO Order (______) insert order #

USA: email zach@vybesource.com 

Canada: jacqueline@flykakao.com

UK: info@mbehammersmith.co.uk

EU: support@hetfulfilmentbedrijf.freshdesk.com

Australia: emilyleebyyoga@gmail.com

New Zealand: manukaucity@packsend.co.nz

First of all, thank you for understanding that KAKAO is a registered 501c3 non profit, and is not a big corporate entity or brand that you are potentially used to dealing with (i.e. Amazon).

Please note that I go to great lengths to source the highest quality ingredients on the planet directly from farms and indigenous families. These sources set their own prices and are paid well beyond “fair trade,” unlike anything else you would ever find on a grocery store shelf. My very small margins do not allow for exceptions to the below policies.

Food items

For all food items, I have a strict no return/no refund policy.

I have stated this return policy on all of my product pages, which includes advice to not order bulk bags of any product you haven’t worked with extensively.

For the last 9 years, KAKAO has been a highly loved and well-received product. I test every single batch to ensure it is up to my quality standards. I work with impeccable teams that go above and beyond to ensure excellence of taste and potency across the board.

With that said, if you no longer want the product you ordered, it would make a beautiful gift that most people would be absolutely delighted to receive :) 

Exchange

In some cases we can accept exchanges. Simply place an order for the product you would like, and ship your other unopened bags to the below address. Once we receive it undamaged and unopened, we will refund you for the product itself.

VYBE SOURCE FULFILLMENT

attn KAKAO

1828 143rd Ave

Dorr, MI 49323-9123

United States

Please note: Missing packages are extremely rare. As with ordering anything on the internet, there is always a very rare chance that the postal service or courier makes a mistake or packages are stolen. Unfortunately, we cannot ship out replacement packages in the case that you have lost or misplaced a package, because this opens my company up to people taking advantage of and abusing the system. As a registered non profit, we do not have the margins to account for this. When placing orders, please ensure your address is correct and that you have experience in successfully shipping via your selected carrier service to that exact address. Additionally, if your neighborhood is susceptible to theft, please ship to a PO box or UPS store.

Instructions if you are missing a package that shows as delivered:

Step 1: Check your order via the confirmation email you received. Did you put the correct address?

No? If not, then you will need to place a new order. If your original package gets returned to us (which will show via your tracking number) undamaged, we will refund you for the product itself. Shipping fees will not be refunded. There is a 5% restocking fee to cover our payment processing fees and fulfillment fees.

Yes? Proceed to step 2.

Step 2: If your item is showing delivered but you cannot find it:

• Wait 48 hours. On rare occasions, packages are sometimes marked delivered when they are still in transit because they are accidentally scanned. It is likely your package will turn up.

• Ask your neighbors, check the delivery box and around your entire house/unit.

• Catch your mailman/woman and tell them you are missing a package. Often they will be able to help you because they may have placed it into the wrong mailbox.

• Visit your local post office or UPS and ask them to look for it in the back.

Step 4: If you still cannot find your package, you can file a claim with the carrier. In my experience, it is unfortunately very rare to have a claim approved, even if it is indeed the carrier’s fault. However, it is always worth a shot. Provide as much evidence as you can.

If you received a discount code from an affiliate, you can apply it to your first order only. Discount codes can not be used if you have already placed an order on the KAKAO site before.

 Discount codes can not be applied AFTER your order has been made.

There are no other discount codes available outside of receiving one directly from an affiliate for your first order only.

Your investment in KAKAO is not only an investment in self, but also our mission. Thank you for honoring full energetic exchange and reciprocity for all the work and dedication necessary to make KAKAO available to you and others.

If your KAKAO showed up melted and still in liquid or semi-liquid form, do NOT open it! Otherwise you will lose some product. Place it in the fridge or freezer right away and do not open until it completely re-hardens.

Why this happens and what to do about it:

KAKAO is simply whole organic cacao beans that have been traditionally stone-ground into a paste :) For your convenience, we chop that paste up so you can scoop it into your blender or pot for convenient mixing, however in these hot summer months it can arrive in a block like most ceremonial-grade cacao.

If your KAKAO does arrive melted, don't fret. When this happens, it invites us to slow down, breathe and allow the gift of stillness to be embraced. In this busy & stressful society, that in itself IS medicine and the gift that cacao provides during the summer months.

Even if your KAKAO has melted, it is still entirely safe to consume and it is still delicious, potent, and pure.

Please Note: Most ceremonial grade cacao comes in a block, so this process outlined below is actually quite normal. The KAKAO Team puts extra time and resources into bringing our product into a granular form, but the downfall of this is that the work gets reversed any time the product is exposed to excess heat.

You can absolutely still enjoy your KAKAO and receive its potent healing benefits. We have loyal customers of many years that are used to this process in the summer, as they know that KAKAO is the highest quality ceremonial grade cacao on the market. It is already expensive enough considering we pay BEYOND 'fair trade' prices to our farmers, as cultivating true heirloom cacao is much different than commodity cacao. If we were to add enough ice packs and insulated boxes to keep it from melting, it would add at least an additional $25. plus the materials which aren't super sustainable.

Below we have included instructions and important details on how to break up your bag of KAKAO if it does end up on your doorstep not in its standard granular form.

It’s simple: just shave your KAKAO with a knife and place it back into a bag or storage container.

For ease, weigh out 40 grams per day using a kitchen scale. I love to use a scale every day with my KAKAO regardless (instead of scooping)! Especially for making multiple servings / for groups, a scale makes it way easier.

1. First, make sure it has completely cooled down ~ You can place your KAKAO in the refrigerator to help it harden/re-solidify.

2. Break up the KAKAO using a knife & cutting board. You can use a knife to shave the edges into flakes. Optional (but ideal!): If you have a food processor, this will blitz the KAKAO quickly and easily. Just be sure to not run the food processor too long as the excess heat produced by the food processor may end up re-melting the KAKAO.

3. After bringing it back into granular form, stir and mix it up very well to ensure all the ingredients and cocoa butter are evenly dispersed. When our product melts, the cocoa butter can separate and concentrate in one part of the bag. Therefore, it's very important to mix the KAKAO all together again to ensure consistent taste and texture.

4. Tip: Instead of using a tablespoon to measure out your KAKAO, use a small kitchen scale! 40 grams of KAKAO is a full dose. Adjust to your preferences as needed.

2 recent Videos from Makenzie on taste:

https://youtu.be/cud2h2nKFYo

https://youtu.be/iw6C5YuD4sM

KAKAO shares true ceremonial-grade cacao. This is unlike any chocolate product you would find on the market. Not only do I source native/heirloom varieties of cacao, but all of my ingredients are grown in wild and/or regenerative conditions. We work in harmony with nature to harvest everything, versus imposing the inorganic standards set by big industry & commercialization. KAKAO is not from mono-cropped, hybrid cacao, meaning it will have a slight variation in taste depending on season, region, rainfall that year, age of tree, and what other plants grew around that specific cacao. 

Tips for making your KAKAO taste delicious

• Use PANELA to sweeten

• Use hot water

• Blend with a blender safe for hot liquids

• Do not consume directly after brushing your teeth

• Switch from vanilla extract to vanilla bean powder, or omit the vanilla altogether. Vanilla extract is high in alcohol and can affect the taste.

• Remix the contents of the bag in a bowl. Sometimes the cocoa butter separates from the other solids, or other ingredients get redistributed unevenly throughout the bag, which can affect taste & texture. This is more common in bulk bags. Read the section on melted KAKAO and the section on Granules for more information.

Remember: While most people say that KAKAO is the most delicious ceremonial cacao they have ever tasted, it's not actually about the taste ;) (see my comment on this below).

Worth Mentioning: KAKAO is a plant medicine. This is not about taste as much as it is about the healing, power and transformation available to you through utilizing it intentionally. I drink KAKAO Pure without any additional ingredients these days, so that I can focus on the ceremonial aspect of it versus the taste/senses.

Below, I have provided tasting notes for each type of cacao I offer, along with recommendations for your next order if you did not resonate with one of them specifically. 

Chuncho from Peru

• Tasting notes: Light, floral, at times a bit tangy/tart, creamy

• If you ordered Chuncho Pure and did not like the taste, I suggest the Chuncho Signature Blend, the Criollo from Guatemala, or a block of Nana Marina’s cacao.

Criollo from Guatemala

• Tasting notes: dark, rich, traditional chocolate taste

• If you ordered Criollo Pure and did not like the taste, I suggest the Criollo Signature Blend, the Chuncho Signature Blend, or a block of Nana Marina’s cacao.
  

Nana Marina’s Cacao

• Tasting notes: Roasted, dark, chalky

• If you ordered Nana’s cacao and did not like the taste, I suggest the Criollo Signature Blend, the Chuncho Signature Blend, or a block of Nana Marina’s cacao.
  

Arhuaco from Colombia

- Dark cherry notes, tart, fruity

KAKAO uses the full cacao bean. It is stone ground without using heavy commercial processing equipment.

If you find granules or sediment at the bottom, those are simply bits of the cacao bean that didn't emulsify with your hot water. If you are in UK, EU, or Aus/NZ, the granules are typically higher because of the stone grinders we use. However, in the near future that will be improved! Meanwhile, make sure you use a blender that is safe for hot liquids, and use boiling hot water to emulsify it as much as possible.

If you notice the granules are bigger than normal, it is probably because somewhere along the way, the cocoa butter melted and/or separated out from the rest of the solids. Meaning the cocoa butter and other ingredients aren’t as evenly distributed, which can affect the taste and texture. This is more common in bulk bags because the cocoa butter sinks to the bottom of the bag. I recommend re-mixing the contents of the bag in a bowl. If you have a food processor, even better, to re-process it and be extra sure that everything has been redistributed evenly. Sometimes people see this as an inconvenience, however it’s simply part of the process of working with ceremonial grade cacao that has been pre-chopped for you. Thank you for your patience and willingness to see it as a gift of slowing down :)  

It is normal but rare to find pieces of the cacao bean or cacao seed skin that sometimes doesn't get fully ground. Adding some coconut oil and/or maca powder can help.

Tip: Pour your KAKAO in a hot mug (i.e. yeti or stainless steel thermos mug) tol keep the contents hot and therefore have less separation.

Lately I have noticed that customers from the UK and EU sometimes ask for formal invoices, beyond the order confirmations/receipts they receive via email. 

With that said, It works a little differently here in the states. As a USA non profit, we do not have a formal invoicing system beyond the email receipts, since that is all we need here for tax purposes.

If you need a formal invoice, I have created a simple invoice template via Canva with KAKAO's company info. This ensures you can enter the details specific to your country's tax requirements.

It will take less than 5 minutes:

• Log in to Canva for free using this link

• Input the information from your order

• Download it as a PDF for your records. 

Thank you for your understanding and let me know if you have any other questions!

This section addresses a few packaging issues that have arisen in recent months, thank you for your patience and feedback!

Nana Marina’s cacao blocks

It has been brought to my attention that some of the blocks of Nana Marina’s cacao have a vacuum seal issue. Nana and her family are working with limited equipment and packaging quality in Guatemala, so I am in talks with them about this to create future solutions. I sincerely apologize for the inconvenience and concern here! With that said, personally speaking, I would not have any issue with consuming the cacao.  I can confidently say there is nothing to worry about pertaining to quality, safety, or shelf life. However I recognize it is not ideal and we definitely want to avoid this for the future, so I will be working on that ASAP. For any other questions or concerns do not hesitate to email me.

KAKAO bags with zippers

We have noticed consistent issues with the zippers on our bags from our supplier. We are currently working to resolve this issue as soon as possible, while going through the current bag inventory we have so that nothing gets wasted.

Please note, we fulfill orders very quickly and cannot guarantee that your order or address can be changed.

If you would like to check if we can edit your address or the products in your order, email the respective team members below. Please include your ORDER NUMBER, NAME on order, and COUNTRY in the body of email.

In the SUBJECT line put: URGENT change to KAKAO Order (______) insert order #

USA: email zach@vybesource.com 

Canada: jacqueline@flykakao.com

UK: info@mbehammersmith.co.uk

EU: support@hetfulfilmentbedrijf.freshdesk.com

Australia: emilyleebyyoga@gmail.com

New Zealand: manukaucity@packsend.co.nz

First of all, thank you for understanding that KAKAO is a registered 501c3 non profit, and is not a big corporate entity or brand that you are potentially used to dealing with (i.e. Amazon).

Please note that I go to great lengths to source the highest quality ingredients on the planet directly from farms and indigenous families. These sources set their own prices and are paid well beyond “fair trade,” unlike anything else you would ever find on a grocery store shelf. My very small margins do not allow for exceptions to the below policies.

Food items

For all food items, I have a strict no return/no refund policy.

I have stated this return policy on all of my product pages, which includes advice to not order bulk bags of any product you haven’t worked with extensively.

For the last 9 years, KAKAO has been a highly loved and well-received product. I test every single batch to ensure it is up to my quality standards. I work with impeccable teams that go above and beyond to ensure excellence of taste and potency across the board.

With that said, if you no longer want the product you ordered, it would make a beautiful gift that most people would be absolutely delighted to receive :) 

Exchange

In some cases we can accept exchanges. Simply place an order for the product you would like, and ship your other unopened bags to the below address. Once we receive it undamaged and unopened, we will refund you for the product itself.

VYBE SOURCE FULFILLMENT

attn KAKAO

1828 143rd Ave

Dorr, MI 49323-9123

United States

Please note: Missing packages are extremely rare. As with ordering anything on the internet, there is always a very rare chance that the postal service or courier makes a mistake or packages are stolen. Unfortunately, we cannot ship out replacement packages in the case that you have lost or misplaced a package, because this opens my company up to people taking advantage of and abusing the system. As a registered non profit, we do not have the margins to account for this. When placing orders, please ensure your address is correct and that you have experience in successfully shipping via your selected carrier service to that exact address. Additionally, if your neighborhood is susceptible to theft, please ship to a PO box or UPS store.

Instructions if you are missing a package that shows as delivered:

Step 1: Check your order via the confirmation email you received. Did you put the correct address?

No? If not, then you will need to place a new order. If your original package gets returned to us (which will show via your tracking number) undamaged, we will refund you for the product itself. Shipping fees will not be refunded. There is a 5% restocking fee to cover our payment processing fees and fulfillment fees.

Yes? Proceed to step 2.

Step 2: If your item is showing delivered but you cannot find it:

• Wait 48 hours. On rare occasions, packages are sometimes marked delivered when they are still in transit because they are accidentally scanned. It is likely your package will turn up.

• Ask your neighbors, check the delivery box and around your entire house/unit.

• Catch your mailman/woman and tell them you are missing a package. Often they will be able to help you because they may have placed it into the wrong mailbox.

• Visit your local post office or UPS and ask them to look for it in the back.

Step 4: If you still cannot find your package, you can file a claim with the carrier. In my experience, it is unfortunately very rare to have a claim approved, even if it is indeed the carrier’s fault. However, it is always worth a shot. Provide as much evidence as you can.

If you received a discount code from an affiliate, you can apply it to your first order only. Discount codes can not be used if you have already placed an order on the KAKAO site before.

 Discount codes can not be applied AFTER your order has been made.

There are no other discount codes available outside of receiving one directly from an affiliate for your first order only.

Your investment in KAKAO is not only an investment in self, but also our mission. Thank you for honoring full energetic exchange and reciprocity for all the work and dedication necessary to make KAKAO available to you and others.

If your KAKAO showed up melted and still in liquid or semi-liquid form, do NOT open it! Otherwise you will lose some product. Place it in the fridge or freezer right away and do not open until it completely re-hardens.

Why this happens and what to do about it:

KAKAO is simply whole organic cacao beans that have been traditionally stone-ground into a paste :) For your convenience, we chop that paste up so you can scoop it into your blender or pot for convenient mixing, however in these hot summer months it can arrive in a block like most ceremonial-grade cacao.

If your KAKAO does arrive melted, don't fret. When this happens, it invites us to slow down, breathe and allow the gift of stillness to be embraced. In this busy & stressful society, that in itself IS medicine and the gift that cacao provides during the summer months.

Even if your KAKAO has melted, it is still entirely safe to consume and it is still delicious, potent, and pure.

Please Note: Most ceremonial grade cacao comes in a block, so this process outlined below is actually quite normal. The KAKAO Team puts extra time and resources into bringing our product into a granular form, but the downfall of this is that the work gets reversed any time the product is exposed to excess heat.

You can absolutely still enjoy your KAKAO and receive its potent healing benefits. We have loyal customers of many years that are used to this process in the summer, as they know that KAKAO is the highest quality ceremonial grade cacao on the market. It is already expensive enough considering we pay BEYOND 'fair trade' prices to our farmers, as cultivating true heirloom cacao is much different than commodity cacao. If we were to add enough ice packs and insulated boxes to keep it from melting, it would add at least an additional $25. plus the materials which aren't super sustainable.

Below we have included instructions and important details on how to break up your bag of KAKAO if it does end up on your doorstep not in its standard granular form.

It’s simple: just shave your KAKAO with a knife and place it back into a bag or storage container.

For ease, weigh out 40 grams per day using a kitchen scale. I love to use a scale every day with my KAKAO regardless (instead of scooping)! Especially for making multiple servings / for groups, a scale makes it way easier.

1. First, make sure it has completely cooled down ~ You can place your KAKAO in the refrigerator to help it harden/re-solidify.

2. Break up the KAKAO using a knife & cutting board. You can use a knife to shave the edges into flakes. Optional (but ideal!): If you have a food processor, this will blitz the KAKAO quickly and easily. Just be sure to not run the food processor too long as the excess heat produced by the food processor may end up re-melting the KAKAO.

3. After bringing it back into granular form, stir and mix it up very well to ensure all the ingredients and cocoa butter are evenly dispersed. When our product melts, the cocoa butter can separate and concentrate in one part of the bag. Therefore, it's very important to mix the KAKAO all together again to ensure consistent taste and texture.

4. Tip: Instead of using a tablespoon to measure out your KAKAO, use a small kitchen scale! 40 grams of KAKAO is a full dose. Adjust to your preferences as needed.

2 recent Videos from Makenzie on taste:

https://youtu.be/cud2h2nKFYo

https://youtu.be/iw6C5YuD4sM

KAKAO shares true ceremonial-grade cacao. This is unlike any chocolate product you would find on the market. Not only do I source native/heirloom varieties of cacao, but all of my ingredients are grown in wild and/or regenerative conditions. We work in harmony with nature to harvest everything, versus imposing the inorganic standards set by big industry & commercialization. KAKAO is not from mono-cropped, hybrid cacao, meaning it will have a slight variation in taste depending on season, region, rainfall that year, age of tree, and what other plants grew around that specific cacao. 

Tips for making your KAKAO taste delicious

• Use PANELA to sweeten

• Use hot water

• Blend with a blender safe for hot liquids

• Do not consume directly after brushing your teeth

• Switch from vanilla extract to vanilla bean powder, or omit the vanilla altogether. Vanilla extract is high in alcohol and can affect the taste.

• Remix the contents of the bag in a bowl. Sometimes the cocoa butter separates from the other solids, or other ingredients get redistributed unevenly throughout the bag, which can affect taste & texture. This is more common in bulk bags. Read the section on melted KAKAO and the section on Granules for more information.

Remember: While most people say that KAKAO is the most delicious ceremonial cacao they have ever tasted, it's not actually about the taste ;) (see my comment on this below).

Worth Mentioning: KAKAO is a plant medicine. This is not about taste as much as it is about the healing, power and transformation available to you through utilizing it intentionally. I drink KAKAO Pure without any additional ingredients these days, so that I can focus on the ceremonial aspect of it versus the taste/senses.

Below, I have provided tasting notes for each type of cacao I offer, along with recommendations for your next order if you did not resonate with one of them specifically. 

Chuncho from Peru

• Tasting notes: Light, floral, at times a bit tangy/tart, creamy

• If you ordered Chuncho Pure and did not like the taste, I suggest the Chuncho Signature Blend, the Criollo from Guatemala, or a block of Nana Marina’s cacao.

Criollo from Guatemala

• Tasting notes: dark, rich, traditional chocolate taste

• If you ordered Criollo Pure and did not like the taste, I suggest the Criollo Signature Blend, the Chuncho Signature Blend, or a block of Nana Marina’s cacao.
  

Nana Marina’s Cacao

• Tasting notes: Roasted, dark, chalky

• If you ordered Nana’s cacao and did not like the taste, I suggest the Criollo Signature Blend, the Chuncho Signature Blend, or a block of Nana Marina’s cacao.
  

Arhuaco from Colombia

- Dark cherry notes, tart, fruity

KAKAO uses the full cacao bean. It is stone ground without using heavy commercial processing equipment.

If you find granules or sediment at the bottom, those are simply bits of the cacao bean that didn't emulsify with your hot water. If you are in UK, EU, or Aus/NZ, the granules are typically higher because of the stone grinders we use. However, in the near future that will be improved! Meanwhile, make sure you use a blender that is safe for hot liquids, and use boiling hot water to emulsify it as much as possible.

If you notice the granules are bigger than normal, it is probably because somewhere along the way, the cocoa butter melted and/or separated out from the rest of the solids. Meaning the cocoa butter and other ingredients aren’t as evenly distributed, which can affect the taste and texture. This is more common in bulk bags because the cocoa butter sinks to the bottom of the bag. I recommend re-mixing the contents of the bag in a bowl. If you have a food processor, even better, to re-process it and be extra sure that everything has been redistributed evenly. Sometimes people see this as an inconvenience, however it’s simply part of the process of working with ceremonial grade cacao that has been pre-chopped for you. Thank you for your patience and willingness to see it as a gift of slowing down :)  

It is normal but rare to find pieces of the cacao bean or cacao seed skin that sometimes doesn't get fully ground. Adding some coconut oil and/or maca powder can help.

Tip: Pour your KAKAO in a hot mug (i.e. yeti or stainless steel thermos mug) tol keep the contents hot and therefore have less separation.

Lately I have noticed that customers from the UK and EU sometimes ask for formal invoices, beyond the order confirmations/receipts they receive via email. 

With that said, It works a little differently here in the states. As a USA non profit, we do not have a formal invoicing system beyond the email receipts, since that is all we need here for tax purposes.

If you need a formal invoice, I have created a simple invoice template via Canva with KAKAO's company info. This ensures you can enter the details specific to your country's tax requirements.

It will take less than 5 minutes:

• Log in to Canva for free using this link

• Input the information from your order

• Download it as a PDF for your records. 

Thank you for your understanding and let me know if you have any other questions!

This section addresses a few packaging issues that have arisen in recent months, thank you for your patience and feedback!

Nana Marina’s cacao blocks

It has been brought to my attention that some of the blocks of Nana Marina’s cacao have a vacuum seal issue. Nana and her family are working with limited equipment and packaging quality in Guatemala, so I am in talks with them about this to create future solutions. I sincerely apologize for the inconvenience and concern here! With that said, personally speaking, I would not have any issue with consuming the cacao.  I can confidently say there is nothing to worry about pertaining to quality, safety, or shelf life. However I recognize it is not ideal and we definitely want to avoid this for the future, so I will be working on that ASAP. For any other questions or concerns do not hesitate to email me.

KAKAO bags with zippers

We have noticed consistent issues with the zippers on our bags from our supplier. We are currently working to resolve this issue as soon as possible, while going through the current bag inventory we have so that nothing gets wasted.

All of our products are indeed cacao paste made from whole cacao beans. However we take our processing one step further to make your life easier.

Our process:

1. We take WHOLE cacao beans and put them through a traditional stone grinder.

2. A paste comes out!

3. For our Signature Blend we add and mix in our 3 core ingredients (Panela, Chile, & Vanilla Beans) into the Paste.

4. Instead of drying our KAKAO Pure or KAKAO Signature Blend into a block form and selling it to you as a block, we place the broken up chunks of paste into a food processor and pulverize it into a powder to create a product that is easy for you to use in your every day life.

PLEASE NOTE: We do not alter, change, or omit any part of the cacao bean. We created this innovative process so that you don't have to do all the block chopping at home in your kitchen. With that said, it WILL melt back into a block if exposed to heat and/or left out in the sun.

KAKAO is made from native cacao beans sourced from native lands.

KAKAO is made using the whole cacao bean.

KAKAO is minimally processed using traditional methods.

KAKAO is crafted with intention & integrity during every step of the process.

Please read the following link here for our more in depth definition.

‘Cacao Powder’ is a derivative of the cacao bean (only one part). It has been separated from the cacao butter (using a hydraulic press) making it an easy addition to smoothies and healthy desserts.

Our KAKAO, however, is much different. KAKAO uses the whole cacao bean, meaning all of the cacao butter from the cacao bean is still present and intact. Unbeknownst to most, the cacao butter contains most of the plant compounds that elicit cacao's 'ceremonial' effects.

A few other other key distinctions:

1. We source chuncho beans from Peru and criollo beans from Guatemala. These are both strains of cacao that are native to Central and South America. Most companies do not elaborate on which strains of cacao they source because they either don't know or don't care enough to find out for themselves. We avoid all man-made, hybrid, or genetically altered strains and our mission as a non-profit is to help save the native strains of cacao that are currently endangered due to cross-pollination and cacao's commercialization.

2. We do not use any industrial processing equipment when creating KAKAO. A traditional stone grinder is used to create our drinking chocolate from whole, native cacao beans.

3. We handle every step in the supply chain with intention, integrity, and respect for all involved. 

There really is no such thing as 'raw cacao' in our humble opinion. While 'raw cacao powder’ has become somewhat of a trend in the health-food world, here's why we think the use of the word 'raw' here is a bit of a flawed premise.

All cacao beans are fermented prior to being transformed into chocolate, even 'raw' cacao beans. During the fermentation process, temperatures can reach anywhere between 120 to 130 degrees Fahrenheit over a duration of 2-7 days. A traditional raw food diet is all about preparing foods without heating them above 42 degrees Celsius, or 115 degrees Fahrenheit. As you can see, even when cacao beans are only fermented prior to being processed into chocolate, they're still not technically 'raw.' In addition, this 'raw cacao' is still being heated again at the conching and tempering stage.

While the cacao beans we use are fermented and roasted, they are never pressed, conched, or tempered. Although KAKAO is not 'raw,' it is minimally processed using traditional methods. Once fermented and roasted, our beans are stone ground into a paste where they're mixed with our Signature Blend ingredients. This is where our processing ends, ensuring that the most nutrients are preserved as possible.

KAKAO is tested for mold and heavy metals. To review our test results and read our full company statement, please click here (USA website).

While we do know many moms who have safely consumed KAKAO throughout their entire pregnancy and while breastfeeding, we as a company cannot make recommendations as to what is safe for you and your baby. 

We of course always encourage all mothers to check in with their intuition, in addition to inquiring with a licensed, holistic medical professional that you trust.

With all of this said, if you have been told that cacao is safe for you during pregnancy and/or breastfeeding, we feel very confident that KAKAO is a brand that can be trusted as the highest quality ceremonial-grade cacao as KAKAO exceeds the standards for both mold and heavy metal levels set by the FDA, EPA, USP, ATSDR, and California Proposition 65.

Become An Affiliate: To share KAKAO with your community and loved ones, and receive commissions on their orders, you can become an affiliate and obtain links/discount codes to share. Apply here.

If you are an affiliate and need affiliate-related assistance, please email team@flykakao.com.

Our KAKAO recipe never changes.

However, because we use native, wild grown, unadulterated cacao beans, there are some natural fluctuations in our cacao bean flavor profile from one harvest season to the next. There are many factors that play into this but the biggest thing to remember here is that nature thrives on diversity, not sameness. No two cacao beans are the same, just as no two cacao pods are the same, just as no two cacao trees are the same. Plus, cacao's tasting notes are heavily influenced by the types of plant life growing around them. Pollinators introduce pollen from all different kinds of trees throughout the growing season. In addition, the degree and length at which cacao is fermented can drastically change its tasting notes. You get the picture.

Large chocolate-making corporations go to great extent to ensure their beans and products taste exactly the same every time, typically at the expense of biodiversity and against nature's natural rhythms and cycles. KAKAO, a 501c3 non-profit, is committed to collecting native cacao beans from small family farms and keeping them both protected from industrialized cacao and corporate greed.

Feel free to play with the KAKAO you receive to make it your own. You may consider adding your own chile powder, vanilla extract, coconut oil, maca powder, cinnamon, lucuma, or other superfoods.

KAKAO

Chocolate stays good for many years. We typically put a one or two year “best by” date on the product just as a formality, but honestly you could drink KAKAO products safely for many years.

Always store your KAKAO in a sealable bag or container. This ensures freshness and avoids bugs finding their way into your delicious cacao!

Dryness, whiteness or gray spots

This is simply the cocoa butter rising to the surface of the cacao paste. This is totally normal and is called “blooming” in the cacao world.

We are not able to edit the products in your subscription, so you can do that in your subscription portal. Find the original email from Recharge subscription app for KAKAO, and there should be a link for you to access your dashboard. You can then edit products, change frequency or cancel. 

If you aren't able to make the changes you need, simply cancel the subscription and recreate a new one.

If you have attempted this and are still needing assistance, please email Makenzie at hello@flykakao.com

First of all, thank you so much for your alliance with KAKAO. Having aligned partnerships with people like you to share the LOVE and power of this medicine is very meaningful to us.

KAKAO no longer has a wholesale program for facilitators due to our margins not allowing it. 

However, below I have provided resources for you to get more involved.

Personal KAKAO orders

If you are wanting to place an order of KAKAO that is for personal use or sharing with friends, please order on the website at the regular price. Please note, we are a registered non profit and we do not have the margins to provide discounts on personal orders. Thank you for your contribution to this mission and to the many exciting projects happening on the ground this year.

Become An Affiliate

To share KAKAO with your community and loved ones, and receive commissions on their orders, you can become an affiliate and obtain links/discount codes to share. Apply here.

Stay in the loop

I personally post rare but relevant cacao/KAKAO posts on the Whatsapp announcements board about our farmers, tribes, give-back projects and more. Join here: https://chat.whatsapp.com/EUem9YzmuxpDdFfY5Ry3NC

Thank you again and may KAKAO continue to bless you on your journey in more ways than one!

LUANA (Makenzie)

Founder

If you are an affiliate and need affiliate-related assistance, please email team@flykakao.com

This heart medicine is calling us all forth to share her in a bigger way.

The world is so, so ready for her assistance in opening our hearts across the globe and dropping into daily ceremony.

We have had so many people ask us recently for our ‘blessing’ to lead their own ceremonies and conscious events utilizing KAKAO.

Yes yes yes.

You have our blessing and support. We couldn’t be more honored to be a part of this movement. And yet we are only ONE small part.

Ceremonial Cacao is simply a connector, meaning the opportunities are endless. Add KAKAO into the gatherings that you create and lead in your community. Whether it’s conscious comedy, couples' retreats, sound healing, yoga and breathwork classes, moon circles, support groups, and sooo much more, KAKAO has the power to supercharge the connection, heart-opening and intention for all of your offerings. .

Our top 5 tips for sharing KAKAO with your friends, family and community:

1. Let the spirit of cacao guide you.

2. Your higher guidance and personal intuition is more powerful than anything Michael and I could ever give you.

3. Remember the sacredness of this plant medicine.

4. Always set intentions and invite those you are sharing with to do the same (whether verbally or inwardly).

5. Be open to miracles!

At the beginning of ceremony:

Let everyone know that KAKAO is a plant medicine; ask them to invite the Spirit of Cacao into their heart. It is in reverence to the medicine & to Gaia for gifting it to us.  You can speak about KAKAO & cacao (the plant) - I recommend reading some of the info on our website & sharing the information that speaks to you  - don’t worry about sharing all of it!

Invite people to set their intentions/sip their KAKAO when they receive it as it takes 30-40 minutes to fully activate in the system.

You may want to share some of your own personal experiences with KAKAO, your connection to the medicine is what is gathering people in ceremony.

Share an opening blessing from your heart!

Create space for a period of meditation. You may choose to guide it yourself, listen to a guided meditation, or have a period of silence with music. This can last however long you feel appropriate.

You may choose to open the space & ask people to share their intentions, or you may have a guided question.

Anything else you would like to add into your sacred space: music, toning, breath work, sacred sounds, journaling, intentional sharing, affirmations, etc.

End with a closing blessing from your heart.

This comes from the heart! Personal invites are best. Share that you are creating a sacred space for connection to self, each other, and your community.  If you are hosting this ceremony with a specific intention in mind, share about it! You may feel called to share why you are desiring to create this space in your community &/or why you feel called to invite him/her.

Cacao ceremonies can be one-on-one, say with you and your close friend, or they can be for a group. There is no right or wrong, so follow your guidance and always have the intention to open your heart and connect from that place.

Creating a sacred space before people arrive is an essential part of holding cacao ceremonies.

This may include:

Cleansing the space with Sage and/or Palo Santo; diffusing essential oils, cleaning/clearing space, setting up comfy seats, laying out crystals, oracle cards, candles, music, and whatever else you are guided to.

You can also ask people to bring yoga mats and/or cushions if you don't have enough seating space. We love holding cacao ceremonies on the floor, in a circle, while keeping in mind that some people may have trouble sitting on the floor for that long (so may need to lay down).

Decide how you want people to enter the space:

Do you want people to wait outside the room & enter when the ceremony is ready to commence; gather in the space beforehand (I'd recommend having a chime to ring when it’s time!)? Or do you want people to enter the space when they arrive, receive their KAKAO & sit quietly while waiting for the ceremony opening?

We like to have people sit quietly with their KAKAO in the space they choose to sit; you can tell them to drink their KAKAO while hot, or you can have them wait until opening blessing is complete. Ask the spirit of cacao to guide you on this.

For mid-size & larger groups we suggest you use the following:

* Large stockpot (or several medium-large saucepans)

* High Quality Immersion Blender: Click here for example

* A countertop scale to measure 40 grams (or 4 tbsp) of KAKAO per person


* 7 oz of water per person (can be heated in stockpot or using hot-water kettles)


* Optional: Coconut Oil (few spoonfuls depending on the size of group)

* 8oz Biodegradable paper cups: Here is an Amazon link for reference.

* Wooden spoons. Click here for example.

* Ladle for scooping the KAKAO in cups or a pitcher to easily pour into cups.

If there is a stovetop to keep the KAKAO hot, you can prepare the KAKAO beforehand and heat it on the stove before people arrive!

If there is no stovetop, you can either purchase a portable electric stove OR simply use hot-water kettles very shortly before people arrive.

Pro tip: weigh the KAKAO before arriving at the venue.

Directions:

Weight and measure the KAKAO (40g x the number of people attending)

Measure the water (7oz x the number of people attending)

Add the weighed KAKAO to your large stockpot

Add the appropriate amount of hot water (another way to do this is to pour the hot water into the large stockpot one cup (7oz) at a time)

Thoroughly mix with the immersion blender

Ladle blended KAKAO into cups for attendees

Enjoy!

PS. We go over this in detail in our Facilitator Training Course, which you can apply to below:

https://form.123formbuilder.com/6260670/facilitator-embodiment-application?ref=TEST7

Click here to view.