Pure ceremonial cacao from a single volcanic micro-farm in El Salvador—stone-milled for a bright, fruit-forward ritual cup. VAICACAO® Ceremonial Cacao Tlaloc – El Salvador is a 100% pure cacao paste drink made from stone-ground cacao beans—nothing added, nothing taken away. Grown on the slopes of the Chichontepec volcano and worked with a light roast and slow stone grinding to keep its delicate floral acidity intact.

Why it’s special

• Single ingredient: Stone-ground cacao beans only—no sweeteners, flavors, emulsifiers, or thickeners.
• Single micro-farm origin: Every bean comes from Finca Parras Lempa, a family-run micro-plantation on the slopes of the Chichontepec volcano.
• Regenerative and organic cultivation: Grown under strict regenerative and organic principles that protect soil fertility and the health of the surrounding ecosystem.
• Direct sourcing: Bought on the plantation without intermediaries, from the Morataya family who grow it.

Taste profile

Bright and fruit-forward with a light body and a marked floral acidity—the gentlest cup in the range.

• Aromatic notes: Dates, banana, yellow citrus, raspberry, marked floral acidity
• Bitter intensity: Low
• Presentation: 180 g and 400 g blocks (natural white spots from cocoa butter are a sign of purity)

Origin & traceability

This rare Fino de Aroma cacao grows on the slopes of the Chichontepec volcano, in the Lempa River area of San Vicente, El Salvador, on a small family-run farm where biodiversity and agroforestry are closely intertwined.

• Country: El Salvador
• Continent: Central America / Mesoamerica
• Municipality: San Vicente
• Plantation: Finca Parras Lempa (geolocated)
• Ownership: Morataya family — manager Bedicto Morataya
• Traceability: Purchased directly on the plantation, without intermediaries
• Altitude: 40 m above sea level
• Variety: Trinitario-acriollado, Fino de Aroma
• Roasting: Light and long (<116°C), just enough to bring out the aromas of this cacao
• Processing: Slowly stone-ground

Why pure cacao

Considered sacred by ancient Mesoamerican peoples, cacao paste is made from the whole bean—never defatted, alkalized, or diluted—so it keeps the fats, fibre and micronutrients naturally present in the seed. VAICACAO highlights cacao’s flavonoids and tryptophan, traditionally appreciated for supporting a sense of well-being and a nourishing ritual experience.

How to prepare your ritual

Melt gently to preserve aroma and properties. Enjoy with hot water or a plant-based beverage, and personalize with spices if desired.

• Chop about 20 g of cacao.
• Heat 150–180 ml of water or a plant-based drink—hot, but never boiling.
• Melt slowly and whisk/stir until smooth.
• Optional: add cinnamon or ginger, breathe deeply, set an intention, and sip slowly.

Directions for use

• Suggested dose: 15–20 g for daily use; up to 30 g for ceremonial sessions.
• Hydration: Drink water before and after each dose to aid absorption.
• Consultation: Cacao naturally contains theobromine. Consult a doctor if you are pregnant, have a heart condition, or have uncontrolled blood pressure.

Packaging

Certified recyclable paper packaging (C-PAP81, ATICELCA).

Free from

• Lecithins
• Added flavors
• Preservatives
• Lactose / milk
• Gluten
• Added sugars
• Thickeners

Made by VAICACAO in Sardinia

VAICACAO processes each cacao entirely from cocoa beans using bean-to-bar methods—crafted in their atelier and shaped into convenient paste blocks for your daily functional beverages and rituals.

Perfect for

• Bright, gentle morning cups and a first step into ceremonial cacao
• Those who love floral acidity and tropical fruit over deep bitterness
• Anyone seeking a pure, directly traded cacao paste from a single Salvadoran micro-farm

Note: For safe use, incorporate cocoa into a balanced diet. It is not a substitute for supplements.