Frequently Asked Questions (FAQ)

That's right... either create a free account or log in if you already have one. 

That's how to find your order info, track your packages, manage a subscription, and view course pages that you have purchased.

Later you can access your account using the profile icon on desktop/laptop, or the "sign in" menu link on mobile device or tablet.

If you have a subscription but can't log in, you probably didn't create an account at checkout. Register here using the same email you used in your order. Then you'll be able to manage your subscription.

As long as your order hasn't shipped, this is not a problem! Just email us with your order number and we can cancel the item or the whole order and issue a refund.

Currently we do not accept any returns, even for unopened products. All sales are final. But if there’s a major problem with your purchase, we’re committed to make it right. In that case, please Contact Us.

In most cases you'll receive a confirmation email with that info. But you can also access your course(s) from your account page. Make an account on our website using the same email address you used in your order (or log into your account if you've already created one). Then click the profile icon on laptop/desktop or the menu "sign in" link on mobile to view all your past purchase info.

Yes, we offer bulk discounts via discount codes on our website. You can get 10% off 10 or more items (mix and match) by using discount code 10PLUS at checkout. You can get 20% off 20 or more items with code 20PLUS. This the closest thing to wholesale that we offer at the current time. 

If you'll re-sell our products in your shop, please Contact Us and we'll add you to a map of places where people can buy Soul Lift Cacao products in person.

If you want to buy more than 50lbs, email us and we can connect you with a wholesale supplier in Guatemala.

If you have a discount code, you can enter it on the checkout page where you enter your shipping address and payment information (see image below). If you're paying via Paypal, after authorizing your account you will be returned to this page and can enter the discount code. 

Discount codes typically only work with one-time purchases. They sometimes work on the first order of a subscription. However, they DO NOT work with ShopPay auto-installments.

Only one discount code can be used per order and they typically cannot be combined. So for example, if you're using reward points to pay for part of your order, you can't use another discount code on top of that.

The only exception is that sometimes a product discount can be combined with a shipping discount, such as on an occasion that we might offer a free shipping promo. (Also note that U.S. orders of $100 or more automatically get free shipping, and you CAN use a discount code in addition to that.)

BELOW IS AN EXAMPLE OF OUR CHECKOUT PAGE, WITH THE DISCOUNT CODE BOX TO THE RIGHT:

Our reward points system works both on our website and at our brick-and-mortar cafe in Portland, Oregon.

To earn points when you purchase online, click the Rewards (or heart) button in the lower left corner of the website and register or login.

To earn points at our cafe, just tell us if you have an account, or we can take your name and email to get you started.

When you purchase, points will automatically be stored with your account. Points can also be earned from initial registration, entering your birthday (at least 30 days before the day), and a few other ways.

You can also click that same button in the future to check your point balance and redeem value for a discount on a future purchase.

Currently every $1 spent "earns" five reward points. As of July 1, 2022, points can be "spent" in increments of 100 points to a $1 USD discount. And rewards must be redeemed in 100-point increments.

For example, if you have 615 points, you can redeem up to 600 points, which would get you a $6 discount. Use the slide bar to choose how many points you want to redeem and then the app gives you a discount code to use at checkout.

After completing your purchase, the points are automatically subtracted from your rewards account.

*The terms of the rewards program are subject to change at any time.

We send shipping confirmation emails on the day that your package mails out. That email will contain your tracking link. (Make sure to check your Spam and/or Promotions folders if you haven't seen this email within a week of ordering.)

The absolute best way to track your orders is to make an account on our website using the same email address you used in your order (or log into your account if you've already created one). Then click the profile icon on laptop/desktop or the menu "sign in" link on mobile to view all your past purchase info.

In general for U.S. orders we recommend allowing a week (6-7 days) between the time you order and the time you need to have your cacao in-hand. Please see our Shipping Info page for the most up-to-date info on this!

Follow the instructions on your packing slip. Basically, send us photos of the package and any damaged products showing all abnormalities clearly. Email those to us with your order number. Then hold onto everything until you hear otherwise from us. We'll file an insurance claim with photos, but you may have to take the package and items into a post office as further evidence.

Once it leaves our hands we only have access to the same info that you can see on the USPS tracking info page. Packages can be delayed due to a number of reasons such as: USPS error, extreme weather conditions, political events, and more.

Usually if a package is late, it arrives within 2-3 days of the expected date. Sometimes a tracking links says "delivered" before the package has actually arrived. In most cases it arrives the very next day.

If a package is totally lost in transit (i.e., still hasn't arrived after two weeks for domestic shipments, or six weeks for international shipments) or is delivered to the wrong address, we can issue a full refund or a free replacement on your order.

This can happen for a couple reasons. 

One is that your shipping address was entered in a way that doesn't match the USPS system records. Our shipping engine notifies us if this is the case and we'll contact you before shipping to try to prevent this from happening. If we make a mistake in the process, we can re-ship it to you at no additional charge.

However, if you tell us to ship it to an address even though it doesn't match the USPS system, and it ends up returned to sender, then we will ask you to pay the shipping cost a second time to re-send it to you. We can invoice you through our website for an easy payment. Alternatively we can issue a refund for the order minus the cost of the original shipping, if you'd prefer that.

Yes, just enter your full mailing address when checking out from our online shop and choose your destination country. Anything outside the U.S. typically takes 6-10 days for priority mail (after processing time). However, times may be delayed during the pandemic. 

Whether you're new to our website or just want to try something new, we recommend using this short quiz that makes product recommendations.

Cacao is non-perishable at room temperature. Just store it in a cool, dark, dry place to avoid melting. Once you open the package, re-package or transfer it to a tight container to prevent any moisture from getting in.

To make a drink of ceremonial cacao, finely chop a block of our cacao paste with a chef’s knife on a cutting board.

For a "daily serving," measure 1/4 cup (28g, or 1oz) of chopped or pre-ground cacao and 8oz (230ml) of hot water (steaming but not boiling). Mix with a soft-lidded blender, immersion blender, hand-held cacao frother, or a traditional molinillo (pronounced moh-lee-NEE-yoh). Any of these are better than just stirring, because the cacao is so minimally processed and the cacao butter (i.e. fat) needs to be emulsified.

For a "ceremonial serving," do the same but with 1/3 cup (43g, or 1.5oz) of cacao and 12oz (340ml) of hot water. For a smaller serving, you can use 14g cacao to 4oz hot water.

SAFETY NOTE: DO NOT use a hard-shelled blender like a NutriBullet since that can build up pressure and explode. And if you'll use an immersion blender or frother, make sure the sides of the mug or thermos are much higher than the top of the drink, to avoid spilling. We don't recommend a food processor (Cuisinart, etc) if it's not designed to contain the hot liquid. 

If you want more help, you can watch our Free Video Tutorial or use the diagram below!

The cost of our products is fully determined by how much the preparing group prepares at the source. In short, in our model a lot more money stays in the source country compared to other cacao and chocolate models.

As of 2022, the price paid for a pound of conventional cacao seeds (aka “cocoa beans”) at the source was equivalent to $1.09 USD. A bit more might stay with the people aggregating and exporting the seeds… but a huge amount of money ends up in another country.

This can be considered an unethical model of extraction. Part of the problem is that the price of conventional cocoa fluctuates based on the stock market, where it is traded as a commodity.

The “fair trade” movement has sought to create a more consistent income for internationally traded products like cacao. It’s a great intention, but even including “premiums” (which are intended to help with things like community projects), the fair trade rate for cacao is currently about $1.36 per lb. That’s only $0.27 more than the commodity rate, and doesn’t add up to much of a difference when talking about metric tonnes.

Occasionally we see brands say that they pay 2x or 200% the fair trade rate for the seeds. That is indeed good for the farmers involved. But if the brand is importing raw seeds to finish the cacao in a factory and still calling it “ceremonial cacao,” it means that indigenous people and practices are being cut out of the process.

Hoping to change this trend, we purchase finished cacao paste that has been toasted over wood fire and peeled by hand by indigenous collective in the country where the cacao grows.

This isn’t a process we came up with. It’s the way it has been done for thousands of years. We’re simply supporting the preservation of those traditions.

Our model currently sends an average of $15.25 per pound back to the source country. That’s just over 11x or 1100% the fair trade rate. This difference can have a profound effect for more families and communities in cacao-growing nations.

Read our longer article on this subject here.

Our cacao is GMO-free and it's grown without the use of any chemical fertilizers or pesticides. But our cacao is not yet certified organic. As a small social enterprise working with small, remote family farms in Guatemala, certification is currently cost-prohibitive for all of us. But we meet and check on the procedures and operations of all our cacao sources, to ensure the best and healthiest cacao possible.

We actually go a step beyond fair trade, and develop direct trade relationships with family farms and collectives in Guatemala. In a fair trade model, you still don’t know exactly where a product originates. We’re bringing in more transparency, so you know your purchase has a direct positive impact on the artisans making this special cacao. We literally know all the groups we source from and support them in advancing their operations. We’re building symbiotic relationships that we can all feed good about. Our model means an average of 11x (or 1100%) the amount of money stays at the source compared to "fair trade" bean-to-bar models, since we're buying finished cacao paste products from sources and not only raw cacao beans. Read our longer article on the subject here.

Cocoa is the highly processed material made from cacao. Cocoa is used in everything from chocolate to baked goods to hot cocoa mixes. Aside from removing the natural and healthy fats, cocoa is also produced at very high temperatures and could be processed in other unknown ways, leading to the destruction or removal of the original nutrients. If you get cacao powder by itself there aren’t major health concerns, but products labeled “cocoa” are likely produced using conventional agriculture methods with pesticides and other undesirable factors. Long story short, stick to real artisanal cacao!

(Photo by @plantromance)

To understand this, we recommend watching this VIDEO with Soul Lift Cacao founder Nick Meador!

Different people have different ideas about what counts as ceremonial cacao. At Soul Lift Cacao we consider it “ceremonial grade” if it comes from a family farm, it’s roasted over an actual wood fire, and it’s grown and produced with the intention for it to be a soul medicine to the world.

Scent, flavor, texture, and appearance matter as well. Those are influenced by cacao genetics, farm location, soil health, length of fermentation, length of roasting, and other factors. 

But what matters most of all is the effect… whether it deepens meditative experiences, brings greater insights to real-life situation, and fosters more inner/outer connection and holistic unity. We only sell cacao paste that meets these rigorous standards. Visit our Online Shop to see what we offer.

Yes and no! Ceremonial cacao is raw in the sense that it’s pure and very minimally processed. True ceremonial cacao paste is just that… cacao! No herbs, mushrooms, or sweeteners added.

However ceremonial cacao isn’t “raw” in the sense of being totally unheated. The ancient traditional way of preparing cacao involves lightly roasting the beans over a wood fire. This impacts the flavor and energy of the cacao in a way that simply cannot be replicated in a propane oven. And we’re one of the only companies selling pure ceremonial/artisanal cacao roasted over a wood fire. There is attention not to let it get too hot or burn, but there no way to measure the exact temperature when roasting over a wood fire.

Furthermore, the whole concept of “raw” food is actually very fuzzy. There’s no universal agreement about what it means, and no governing board checking on the validity of “raw” claims. It’s generally thought that keeping foods below 118 degrees F keeps it “raw”… but again, that’s not a universal quantification. It's true that cacao powder is cold-pressed, but it is usually heated to very high temperatures earlier in the manufacturing process (see the diagram below).

It’s possible to get cacao that has only been sun dried and not roasted, but this is more expensive due to the increased manual labor it requires. And in our opinion it doesn’t offer as full or deep of an experience as the roasted cacao. It’s possible that more theobromine (the main active compound) transfers from the hull to the bean during roasting. Furthermore, cacao literature tells of a mysterious alchemy that occurs during the grinding of cacao beans to make paste (which in many cases goes on to become chocolate). Long story short, stick to real ceremonial cacao!

To better understand the difference between ceremonial cacao and cacao powder, please view this diagram by Eduardo Antonio Morales:

Cacao paste is a less processed version of cacao liquor, cocoa mass, baker’s chocolate, etc. It is 100% dark cacao that has been ground down so it no longer has the original crystallization patterns that make cacao nibs CRUNCHY. 

But cacao paste doesn’t have cacao butter removed and then added back in, as more processed chocolate products do. True ceremonial cacao paste is made from cacao seeds (aka “beans”) that are roasted over a wood fire, whereas the more processed versions are heated in a propane oven, often to very high temperatures. 

Cacao paste is the ground form that can be melted into a rich, frothy cacao drink. To do that we use a large knife and cutting board to chop it into small pieces. Then we blend it with hot water. 

We also sell pre-ground ceremonial cacao for those who want to skip the chopping step. But for some of us, the chopping is an important part of a cacao ritual. We don’t want more processed or tempered cacao that looks uniform. We prefer it unadulterated and wild as it came.

Those are the natural patterns of cacao butter that are crystallized after the cacao is ground and re-solidified. If you see these white patterns, there’s nothing wrong with your cacao. On the contrary, it means you’re holding the real thing!

It looks unusual because we’re used to seeing tempered chocolate, where the appearance is uniform and standardized across the surface. During colonialization in the 1800s, Europeans invented tempering to make their chocolate products more appealing to the masses.

We sell pure, untempered cacao in its natural, wild form. We do this to honor the ancient traditions of the Mayan indigenous people.

When you prepare the cacao, all the cacao butter will melt and redistribute resulting in a beautiful cup of ceremonial cacao (or “drinking chocolate”). And the people you share it with will thank you for your authenticity and dedication to protecting ancient traditions.

Many groups these days make claims of having 100% pure criollo cacao. Criollo (pronounced cree-oh-yo) is one of three main categories of cacao genetics. It’s known for having the smoothest flavor, and is also believed to have the best effect for ceremonial use. 

However these claims are usually not backed up by evidence. Cacao genetics are not separated by tree or even by pod. A single cacao pod can contain seeds (aka “cacao beans”) of different genotypes. A former USDA advisor told us that genetic testing for crops is not very available to the public since it's extremely expensive. It's possible to look for differences in visual appearance in the seeds, which can give a sense of the percentage of criollo genetics in a field of cacao trees, but that's labor intensive and not an exact science. 

What we can say is that Guatemalan ceremonial cacao is typically considered to be criollo-dominant. We also believe that Guatemalan cacao was not a big part of international cacao trade that began in the late 15th century. Therefore it hasn't been subject to as much hybridization as cacao from South America or the Caribbean. The cacao we sell would be more accurately thought of as heirloom cacao.

It's a little known fact that many food products contain heavy metals. Pretty much all chocolate and cacao contains trace amounts of heavy metals (specifically lead and/or cadmium), even if it's grown without chemical pesticides or fertilizers.

In the case of cacao, cadmium uptake can occur if the soil is too acidic, whereas lead tends to come from methods of processing.

Because we value health and transparency, we have all our cacao varieties tested for heavy metals by an unbiased, third-party laboratory.

The FDA and EU Commission publish advised limits of these substances in parts per million (ppm) – in other words, how many micrograms of a heavy metal there can be per kilogram of food product.

We're proud to say that all of our products fall in generally safe ranges for the FDA's advised limits of lead (0.1 ppm) and the EU Commission's advised limits of cadmium (0.8 ppm).

Since customers in California can order our products, we also take into consideration the Proposition 65 (aka "Prop 65) rules about heavy metals in food products. Instead of ppm, Prop 65 advises limits based on what amount is okay to ingest per day. CA Prop 65 appears to be the strictest system in the world governing heavy metals, and it's possible that it's overly cautious.

However, if any products fall outside the Prop 65 limits per serving, we will list that on the product page.

We have not been able to find research on the actual effects of cadmium and lead if ingested with cacao or chocolate specifically. High amounts of heavy metals would probably need to be ingested on a regular basis for a number of years to cause an issue. Because cacao has a self-limiting nature that's not prone to overuse, it's not clear at this time if it's even possible to eat enough cacao or chocolate that this could be a problem for the average person.

The main areas of concern seem to be for young children, pregnant woman, and the elderly. But reports say that heavy metals can affect people differently. If you have any concerns about this subject, please consult a medical professional.

We will continue to do everything in our power to make sure that our products are safe for you, so that you gain the most benefit possible when you enjoy them. That includes working with sources to identify and remedy any issues whatsoever that could reduce the net positive impact of the cacao.

No! It’s simply the original form of chocolate. This question often comes up because cacao is known as a “plant medicine,” which means that it’s a superfood/health food that also has some magical qualities that can’t be summed up just by the physiological benefits and effects. But cacao is a gentle plant medicine. We stay connected to our ordinary consciousness. It doesn’t force us on a journey. It’s up to us if we want to go deeper with embodiment or self-development practices. There’s no crash or craving. Again, cacao is no more a drug than chocolate!

It’s possible. Cacao is a mild stimulant from the combination of theobromine and caffeine. It's not as jittery as coffee or caffeinated soda. The energy is more smooth and sustained, probably because the amount of theobromine is much higher than caffeine.

But different people react differently to cacao. Some people could have a cup at night and not having any trouble falling asleep. Other people might drink a cup at noon and stay awake til 4:00am! 

In general, we’d recommend not having cacao within 6 hours of when you’re hoping to go to sleep. And our favorite time range to enjoy cacao is between 10:00am and 4:00pm.

Check out our report on caffeine and theobromine in ceremonial cacao!

This is a really subjective matter, but here are some suggestions for daily, weekly, and longer term use. 

We recommend not having more than 2oz in any given day. Doing so can lead to nausea or headaches, especially if you don't drink enough water or eat enough food before and/or after the cacao experience.

It can also be effective to have a very small amount of cacao. A nibble might be enough to let you feel some of the magical energy. (Think of it like a "microdose" or "homeopathic" dose.)

As for weekly consumption, we recommend taking at least 2-3 days off per week. Cacao is a plant medicine, after all. And it's important to let the energies settle and not misuse this special "Food of the Gods."

Cacao doesn't have a tolerance effect, so it doesn't take more over time to feel the same energy. If anything there's a reverse tolerance. Some people report needing less over time to feel the cacao energy.

Longer term, it can sometimes be a good idea to take a longer hiatus from working with cacao. If you ever start to feel like your heart is "too open" or your energy becomes a little frazzled, you might want to take 1-4 weeks off from working with cacao.

We've heard mixed things about this. But we asked our Guatemalan sources who are familiar with the ways of Mayan midwives.

They told us that small amounts (less than a ceremonial dose) are probably fine during pregnancy.
But while we believe concern about heavy metals in cacao and chocolate have become exaggerated, there does appear to be a real reason for caution about amount and frequency during pregnancy.

Check out our longer report on heavy metals in cacao and chocolate.

It's okay for anyone who can have dark chocolate to also have ceremonial cacao. Cacao is not mind-altering or intoxicating. It's just the pure form of chocolate. People of all ages can benefit from the superfood aspects of cacao.

Ceremonial cacao does have caffeine, so it could be good for children to stick to a low-percentage drinking chocolate such as our 35% dark Snickerdoodle.

Cacao has much more theobromine than caffeine, and the effects are not as jittery as coffee or caffeinated soda. Children do sometimes participate in cacao ceremonies in Guatemala. Ultimately it's up to a parent's discretion.

You can also check out our report on caffeine and theobromine in ceremonial cacao!

Sometimes people in the ceremonial cacao community say that it's not okay to have cacao if you're taking antidepressant medications. But this appears to be a misconception in most cases. If anything it would only apply to MAOI (monoamine oxidase inhibitor) antidepressants, due to the possibility of tyramine in cacao. However MAOIs are are not a very commonly prescribed class of medication these days. Your doctor would probably advise you not to eat chocolate, and cacao is minimally unprocessed chocolate. Furthermore, the amount of tyramine in cacao has been found to be much lower than in fermented cheese or meat, for example. The fact is that in over half a decade working with cacao, we've never heard any real examples of anyone on any kind of antidepressant having a problem when consuming cacao. But as with all health questions, it's best to consult your health care practitioner.

Yes! Ceremonial cacao paste can substitute for any baker's chocolate or pure cacao liquor.

Cacao has just as much of a history of use in foods as in making cacao drinks. As long as you do it with respect, it's fine!

Yes, cacao is paleo friendly and keto friendly! And our cacao paste is better than cacao powder for the keto diet, because cacao paste, nibs, and beans still contain all the natural fats. In the production of cacao powder, most of those fats are removed and sold as cacao butter. Stick with the original form of cacao!

Our pure cacao paste contains only cacao and has no additives of any kind.

Our drinking chocolates are sweetened with low-glycemic coconut sugar. 

We have a commitment never to use refined sugars or sweeteners.

Cacao paste is nonperishable, meaning that it can last for years if kept in a cool, dry, dark place and in an airtight container. 

Our products have a best-by date on the packaging which is usually two years from the date we receive the item from our partners in Guatemala or from when we pack them in our cacao shop. 

It doesn't need to be refrigerated, but avoid exposure to moisture, humidity, heat, and sunlight. We like to chop a block and keep it in a mason jar in a cupboard. 

Cacao doesn't "go bad," but after a long time oxidization could result in a less desirable flavor. 

If needed, our cacao can be put in industrial composting. However due to the fat content, we don't recommend putting it in backyard compost.

Our specialty is 100% pure ceremonial cacao, and also drinking chocolate that combines the artisanal cacao with coconut sugar and different herbs and spices.

All of these products are prepared by blending with hot water.

Cacao paste can't be brewed like coffee because it's essentially pure chocolate and will melt in hot water.

However cacao nibs (crushed, roasted cacao seeds, aka cacao "beans") have not yet been ground to the finer texture of chocolate. So nibs can be steeped or "brewed" more like a tea or coffee, using a tea strainer or French press.

Cacao husk (the paper-thin material that is removed from the seeds after roasting) can also be brewed like a tea. However the husk is considered to have a higher heavy metal content than the seed (which is made into paste), so we don't recommend consuming a lot of cacao husk tea.

"Brewed cacao" appears to be a new marketing concept of steeping a combination of nibs and husk. It would give a light chocolate flavor without the energy or other superfood benefits of consuming the actual cacao paste.

We recommend enjoying cacao the traditional way, as a blend of cacao paste in hot water!

How do you know if cacao and chocolate are free of mold and mycotoxins?

In order to make such claims, there has to be proper laboratory testing. Mycotoxin tests are hard to come by and are extremely expensive.

Because mycotoxins can really only appear if mold is present, in 2022 we had all our pure cacao varieties tested for mold by a third-party laboratory.

The lab used the FDA’s “BAM” test for mold. [5] The tests found no sign of mold in most of our cacao varieties.

The one exception is our newest cacao variety Fuego, which the lab told us has an extremely small, insignificant presence… in other words, not a harmful amount. We believe this is because Fuego is a new project, and the seeds probably sat a bit longer than usual before being prepared.

Read our longer report on mold and mycotoxins in cacao!

Pure ceremonial cacao is just that – 100% dark cacao paste. You can enjoy it as is, or you make a drink with your choice of sweetener, spice, milk, or even a tea decoction. 

Drinking chocolate is made with the same ceremonial-grade cacao, but it's pre-ground and mixed with coconut sugar plus (depending on the flavor) herbs, spices, or extracts. We do not use flavorings ("natural" or artificial) or refined sugars.

Drinking chocolates are a better option than "hot chocolate," but are also rich enough to be used for a cacao ceremony.

Coconut sugar is a natural, unrefined sweetener made by evaporating the sap of a coconut palm tree's flower stem. It is NOT made from sugar cane.

Not only is coconut sugar delicious; it is also low-glycemic. That means it doesn't spike the blood sugar as much as other sweeteners, especially refined sugars. In other words, coconut sugar doesn't cause as much of a rush and a crash.

We think coconut sugar also has a rich and delicious flavor that perfectly complements ceremonial cacao. The flavor reminds us of panela, the unrefined cane sugar that would have been the most likely cacao sweetener in historical settings. But even panela is "high-glycemic."

NOTE: The food called "coconut sugar" is not 100% sugar nutritionally speaking. It also contains dietary fiber and other elements. Please take that into consideration when looking at the Nutritional Facts on our products.

Our products are available in our Online Shop via global shipping, and for pick-up at our brick-and-mortar shop in Portland, Oregon, USA.

To take advantage of local pickup, look for Delivery Method on the checkout page. Local pickup requires up to one hour of processing during our open hours. You'll get an email confirmation when your order is ready for pickup!

As a small social enterprise, we generally can only afford to sponsor an event or cause if an organizer or group has a very large audience (i.e., over 100,000). If that's your case, then feel free to Contact us for more info.

Otherwise, our Affiliate Program could be a good option for you, since you could gain commissions on sales that you refer to our website with a custom link or QR code. Then you could use that commission money on your own cacao purchases. Read more about our Affiliate Program HERE.

Soul Lift Cacao is a legal inspected food business, and the groups we source from don’t currently have labeling that meets USDA/FDA requirements. All of these groups review and and approve the labels we create for U.S. sales, so everything is done with their consent. Most U.S. food importers are secretive about their sources, but it's part of our mission to help tell their stories. So we tak ea middle approach, creating our own labels with creative input from the source groups. There are many assumptions in the world of cacao about appropriation, taking advantage, etc. Soul Lift Cacao is a young company still overcoming the back-end costs involved in starting a food business (commercial kitchen rental, business taxes, insurance, etc). People who bring cacao to the U.S. by hand and sell it out of a suitcase don’t have to cover those costs, and buying from them doesn't include the safety and confidence offered by a legal food business. As Soul Lift Cacao thrives more and more, we are committed to finding new ways to give back so that the people growing and preparing the cacao benefit along with us. In the meantime we prioritize working with groups who treat workers much better than cacao industry standards. It’s an honor to help these groups in getting their medicine out to a wider audience in a fully legal way.