Criollo Cacao - Theobroma cacao

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Beautiful people. It is a privilege to introduce you to this amazing product with joy, humility, compassion, and love... Raw criollo cacao. And it's not because of the taste, let's be clear about that. Pure Cacao has a strong bitter taste. The passion and love for cacao first arose in Ernesto when he came into contact with cacao during his shamanic journey. For him, cacao is a plant medicine and one of his favorite plant medicines. He had the privilege of forming a connection with this plant through ceremonies and rituals. Additionally, he had the opportunity to encounter the plant in Peru and work in the cacao fields in Colombia and Costa Rica. For him, this is the most accessible medicine, which works subtly. In his experience, it has an influence that invites you to connect with your heart. It has a gentle, grounding, loving, and warm influence.

When we talk about cacao, we generally refer to the beans of the plant. The beans develop in pods that grow on the cacao plant/tree. The fruit itself has a strong sweet taste, while the beans, as mentioned earlier, taste deeply bitter. After the beans are dried and fermented, they are roasted similar to coffee. Once the bean's husk is removed, consumable cacao remains, which is rich in many beneficial nutrients. From here, the factory processes the beans into paste form, which is then separated into cocoa butter and cocoa powder. Ingredients are added and processed into chocolate. This process results in the loss of most primary nutrients but makes it more palatable for most consumers.

There are primarily three types of cacao used worldwide. Criollo is the rarer variety. This is because the trees yield relatively less fruit compared to other varieties. Because the tree produces less fruit, more energy, nutrition, and flavor go into the fruit compared to other types. This results in high nutritional value and is suitable for ceremonies, for example. Additionally, the rich soil of Peru has an extra influence on cacao compared to other countries and continents. The variety offered by Theta-session comes from Peru.

The following active substances are scientifically recognized:

Phenylethylamine (PEA): PEA is a naturally occurring compound found in cacao. It is also called the 'love drug' and is believed to play a role in improving mood. PEA is a neurotransmitter that can contribute to the release of endorphins.

Anandamide: Anandamide is a neurotransmitter naturally produced in the brain and is also called the 'bliss molecule.' It contributes to feelings of euphoria.

Serotonin precursors: Cacao contains tryptophan, an amino acid that serves as a precursor to serotonin, a neurotransmitter associated with mood regulation.

Theobromine: Theobromine is a stimulant similar to caffeine but generally milder. It contributes to the bitter taste of cacao and has stimulating effects on the central nervous system.

Flavonoids: Cacao is rich in flavonoids, a group of polyphenolic compounds with antioxidant properties. The main types of flavonoids found in cacao are flavanols, including epicatechin, catechin, and procyanidins. These compounds are associated with various health benefits, such as cardiovascular health and potential neuroprotective effects.

Minerals: Cacao is a good source of various minerals, including magnesium, iron, potassium, and copper. These minerals play essential roles in various physiological processes.

Fatty acids: Cacao contains cocoa butter, which is composed of various fatty acids, including oleic acid (a heart-healthy monounsaturated fat also found in olive oil), stearic acid, and palmitic acid.

Theophylline: Although theophylline is present in smaller amounts than theobromine, it is another stimulant found in cacao. It has similar effects on the central nervous system and can contribute to the overall stimulating properties of cacao.