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, cancel/edit an order, 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!

You can cancel your order without our help by logging into your account. If you don't yet have an account, you can make one using the same email that you placed your order. Then scroll down to your Order History where you'll see the option to Edit or Cancel. There's also a "Cancel" link in the confirmation email for your order.

NOTE: "Editing" the order actually cancels/refunds the order and adds the same items to a new Cart, so that you can remove and add more of what you want and then order again. 

NOTE 2: Courses and digital downloads are nonrefundable.

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 a certain value 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 rewards program works both on our website and at any in-person vending location where you see us.

To earn points when you purchase online, click the Gift Box icon on mobile (or Rewards button on desktop) in the lower left corner of the website or app (see screenshot below), and register or login. *NOTE: If you have already created a customer account on our website, make sure to use the same email address since orders and points use the same account info.

When you purchase, points will automatically be stored with your account. *NOTE: Purchases of physical products and prepared cacao drinks are eligible to earn reward points, but not events, tours, retreats, etc.

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

As of April 14, 2025, every $1 you spend on eligible purchases "earns" 3 reward points.

To redeem your points (i.e., "spend" them), 100 points can be redeemed for a $1 USD discount towards a purchase. And rewards must be redeemed in 100-point increments.

So it's currently a 3% "payback"!

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 in the rewards widget to choose how many points you want to redeem and then the app gives you a coupon code to use at checkout. Then you'll enter that coupon code in the box with that label on the last checkout page where you enter your payment info.

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

*NOTE: Points have no cash value, are nontransferrable, and they expire after 12 months of inactivity (i.e., if you don't purchase within 12 months of earning them). The terms of the rewards program are subject to change at any time.

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

If you need to send back a physical product, we can accept returns within 60 days of the original purchase date. The customer is responsible for the return postage.

Subscriptions are a great way to ensure automatic delivery of your favorite cacao products at a discount on the retail price.

You can choose to receive items bi-weekly (every 2 weeks), monthly, or every 2 months. If you continue a subscription more than 3 orders, you get a bigger discount per order (calculated from the most up-to-date retail price).

When you start a subscription, you will receive an email from Seal Subscriptions that contains a link in case you ever want to edit, pause, or cancel the subscription.

Alternatively to edit or cancel your subscription, you can do so by logging into your account. If you don't yet have an account, you can make one using the same email that you placed your order. On your account page, look for a link to manage your subscriptions.

When registering for a course, you'll receive a confirmation email with instructions on how to access the course on Thinkific (website or mobile app). If you don't see it, please check your spam folder.

Yes, we offer bulk discounts on pure ceremonial cacao starting at 10lbs. See rates on our Bulk Orders page.

If you have a shop and are interested in a Wholesale Account, please bookmark this link on Faire Marketplace and use it to place your wholesale orders. By doing that, Faire doesn't charge us commission fees. Thanks for your support! NOTE that there's an option to do local will call if you're based in the Portland area.

Shipping confirmation emails are automatically sent 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 other 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. (More details on accessing an account here.)

On your account page, scroll down to view Order History. Click the order number to view tracking info, etc.

In general, for U.S. orders we ask that you allow 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!

Once it leaves our hands, we only have access to the same tracking info that you can see on the USPS or Sendle tracking link. (NOTE: Sendle is a commercial shipping services that contracts with USPS.) 

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 delivery date.

Frequently 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 or is delivered to the wrong address and is not recoverable, we can issue a full refund or a free replacement on your order. However, we have to wait two weeks past the shipping date (i.e., when you received a shipping confirmation) for domestic orders, or six weeks for international orders. 

So please wait for these time limits to contact us, because unfortunately there's nothing we can do in the meantime.

We understand that it's inconvenient to wait so long for a package, and we're constantly looking for ways to improve our shipping methods.

Follow the instructions on your packing slip. Basically, send us photos of the package and any damaged products showing all abnormalities clearly. Email those and your order number to us at hello [at] soulliftcacao.com. Then hold onto everything until you hear otherwise from us and we'll be in touch to find a solution.

NOTE on melting: As stated on our product pages, melting may occur during shipping to hot destinations. This doesn't damage the cacao and doesn't qualify for a replacement. We insulate packages more when they're shipping to a destination that's experiencing very hot weather. But if you're concerned about melting, we recommend buying a block rather than a pre-ground item or flavored drinking chocolate. A block can be put in a cool place to resolidify, and then chopped when you're ready to use it.

NOTE 2: Not all products are made in vacuum-sealed packaging. Currently Heart of the Earth 1lb and 1/2lb blocks and Fuego 1lb blocks are the only products that come vacuum-sealed. Sometimes the cacao will arrive with the bag slightly loosened, even if there isn't a hole in the package. This doesn't indicate a problem with the package or the cacao. The cacao is still perfectly fresh. However if your item does arrive with punctured packaging, please let us know!

This can happen for a few reasons. The most common 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. How we handle it depends on one of the following scenarios:

1) If we make a mistake in the process, we can re-ship it to you at no additional charge. 

2) If USPS makes a mistake (which sometimes happens), we can re-ship it at no additional charge. But we'll ask you to provide a different shipping address to hopefully prevent this from happening again.

3) 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 at a different address. 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 due to various national and international dynamics. In 2023 there were some cases where shipments to India took longer than a month to arrive.

NOTE: USPS has suspended service to some countries. Please check this list (click "View the suspensions") to see if your country of residence is one of them.

NOTE 2: Shipments to Canada will be given the option at checkout to pre-pay duties and taxes via UPS shipping. However, at this time we don't have a way fo you to pre-pay duties and taxes for importing to any other countries. Please research duties and taxes in your specific country BEFORE ordering if you want to know what additional costs you could incur. We cannot issue a refund for deciding you don't want to pay duties and taxes to receive your order once its in your country. However, if it gets sent back to us and arrives in good shape, you'd have the option to receive a refund minus the original shipping cost.

Yes, you can still receive an order by shipping even without a fixed or permanent address.

To do this, you can use a United States Postal Service (USPS) feature called General Delivery. This allows you to have something shipped to any post office and pick it up in person.

Here are instructions for using General Delivery: https://faq.usps.com/s/article/What-is-General-Delivery

Note that each post office has a different ZIP code, so use a map application to pick which post office you want and then use that one's ZIP code.

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.

LOOK BELOW FOR A WRITTEN STEP-BY-STEP GUIDE AND OUR EASY NEW VIDEO TUTORIAL!

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 use the diagram and/or video below!

The cost of our products is fully determined by how much the preparing group charges at the source. Basically 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 and peeled by indigenous collectives in the country where the cacao grows.

We aim to supporting the preservation of ancient cacao traditions. But we leave it up to the preparing group exactly which methods they want to use. To us the most important thing is transparency about where it came from, who made it, and how.

Our model currently sends an average 17x or 1700% 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.

We actually go way 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. And we're buying finished cacao paste, not just cacao seeds (a.k.a. "beans"). In our model, an average of 17x (or 1700%) 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.

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.

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)

"Ceremonial cacao" has become a buzzword. To us it only exists as a reference to the thousands of years of sacred connection with cacao in the indigenous cultures of what's now Latin America.

At Soul Lift Cacao we consider it “ceremonial” if it comes from a family farm, it's grown without chemical pesticides or fertilizers, peeled by hand, and prepared into finished paste in the same country where the cacao grows by a majority of citizens of that country.

We don't use the term "ceremonial grade cacao" because there is not an actual grading system like there is for honey or maple syrup.

Due to the lack of objective information about this kind of ceremonial cacao, we have had our cacao tested for theobromine and caffeine, and also for polyphenol antioxidants, and consistently found higher levels of bioactive compounds compared to dark chocolate.

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. 

Finally, we look at 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!

It depends on how you define "raw." But most times cacao is labeled raw, it's done so incorrectly.

Ceremonial cacao is supposed to be 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 U.S. 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 100% pure chocolate that has been ground down so it no longer has the original crystallization patterns that make cacao nibs CRUNCHY.

It is also sold under the names cacao liquor, cocoa mass, and baker’s chocolate, but these are usually much more processed.

Cacao paste doesn’t have cacao butter removed and then added back in, as more processed chocolate products do. Traditionally, cacao seeds (aka “beans”) are toasted over a wood fire, whereas more modern versions are roasted in an oven.

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 a block 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 people, 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 indigenous people who were the original stewards of cacao.

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 cultural equity.

It can be puzzling if other blocks – even of the same type of cacao – were more dense and suddenly one isn’t.

Some people worry that it means the cacao “went bad.” But really it just means the cacao isn’t tempered.

Tempering was invented by Europeans to create a uniform appearance and texture in chocolate. But real ceremonial cacao is untempered, the way it has been for thousands of years. So it’s subject to various factors at the time of grinding and pouring, like temperature, humidity, and even whether it’s the first or last of the ground cacao to be poured.

The white lines between dark parts of the surface are cacao butter deposits. That’s what makes the cacao drink so rich and frothy once it is prepared.

Honestly, some of the best cacao we’ve had over the years came from blocks that crumbled easily. So don’t be afraid of the crumble! And thank you for supporting authentic ceremonial cacao.

p.s. - whether or not your cacao crumbles easily, if the taste is "off" from the usual flavor, please contact us for help

Many groups these days make claims of having 100% pure criollo cacao. Criollo (pronounced cree-oh-yo) is considered one of the three main categories of cacao genetics – the other two being trinitario and forastero. Criollo is thought to have the smoothest flavor, and there are popular beliefs about it being the best for ceremonial use. 

However these claims are usually not backed up by evidence. For one thing, there aren't only three types of cacao. 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 and pods (i.e., "phenotype"), which can give a sense of how close a forest is to criollo status. But that's not an exact science. And within a single plot of cacao trees, it's possible that different cacao genetics will be present and will cross-pollinate each other.

Cacao from Mexico and Central America is typically considered to be descended from pure criollo cacao. Also, 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.

Most Guatemalan and Mexican cacao grown and produced on a small scale could be thought of as heirloom cacao of a "trinitario" variety. That's a hybrid of historically distinct botanical types of criollo and forastero (the latter of which is more common in South America and Africa).

Other notes:

• In many cacao-growing places, "criollo" simply means "local." So if they say criollo cacao, they mean what's grown locally.

• Arriba Nacional cacao is basically a forastero sub-variety unique to Ecuador

• Chuncho cacao is another sub-variety from Peru that's probably also descended from forastero

It's a little known fact that many food products contain heavy metals.

These are naturally occurring substances in earth's environment that are only likely to be a health concern in food if wrongful human adulteration occurs. For example, in 2023 many people got sick after lead chromate was intentionally added to cinnamon that was later used in mass-produced applesauce.

Like many other foods, all chocolate and cacao contain contain naturally occuring trace amounts of heavy metals (specifically lead and/or cadmium), even if it's grown without chemical pesticides or fertilizers.

With any plant, cadmium uptake can occur if the soil is too acidic. Whereas lead tends to come in from methods of processing (like the previously mentioned case of adulteration).

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

In our decision-making, we refer to the FDA's advised limits of lead (0.1 ppm) and the CODEX advised limits of cadmium (0.9 ppm – look under "International Scientific Activities"). Parts per million (ppm) is how many micrograms of a heavy metal there are per kilogram of food product.

We're also aware of California's 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 seems overly cautious. Some of our products exceed the current Prop 65 daily limits by a very small amount. But as a busines of less than 10 people, we are exempt from the labeling declaration that would otherwise be required for California customers.

We've never heard of anyone getting sick from chocolate or cacao like in the applesauce exmaple above. In fact after analyzing research, it seems that it would be physically impossible to eat enough cacao or chocolate for it to be a real issue for most people. And according to even the strict CA Prop 65 numbers, the amounts in cacao do not pose a danger for cancer.

The main areas of concern seem to be for young children, pregnant woman, and the elderly. But even in those cases, the sensational articles about heavy metals in chocolate are mainly "clickbait" that provoke fear to sell advertisements. 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.

READ OUR LONGER ARTICLE ON THIS TOPIC HERE

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.

The main concern would be tyramine content, and foods like aged cheese and soy sauce have highest known counts. Chocolate and cacao actually have very low levels of tyramine. In a 2019 review article, soy sauce was found to have 600 or more times the amount of tyramine in chocolate (6,000 mg per kg vs. <10 mg per kg).

It's important to remember that a physician prescribing antidepressants would most likely advise if certain foods need to be avoided.

The fact is that in nearly a decade of 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, we have 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 Fuego cacao, 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.

We had Fuego re-tested and the count had already decreased.

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 in Portland, Oregon, USA.

To take advantage of local pickup, look for Delivery Method on the checkout page. We process orders on Tuesdays and Fridays. You'll get an email confirmation when your order is ready for pickup!

Read more about our shipping and pickup policies on the Shipping Info page.

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.