The Sacred Journey of Cacao: Honoring the Medicine Through Ceremony

Cacao is not simply something we drink. It is something we enter.

When approached ceremonially, cacao becomes a threshold - a gentle yet powerful invitation into relationship, remembrance and inner truth. For thousands of years, Indigenous cultures of Mesoamerica, particularly the Maya, have understood cacao as a sacred plant ally, a bridge between the human heart and the greater intelligence of life itself.

To sit with cacao in ceremony is to participate in an ancient lineage of listening.

Cacao as a Living Spirit

In traditional Mayan cosmology, cacao was considered a divine gift - a plant imbued with spirit, consciousness and intention. It was used in rites of passage, healing rituals, marriage ceremonies and moments of prayer and divination. Cacao was not consumed casually; it was honored as a medicine that opened the heart, softened the mind and brought coherenece between the inner and outer worlds.

Cacao teaches not by force but by presence. It does not push - it invites.

This is why ceremony matters.

Ceremony as a Container for the Journey Within

Ceremony creates a sacred container - a space set apart from the ordinary pace of life. In this space, we slow down, become intentional and listen more deeply. When cacao is honored ceremonially, it meets us not as a stimulant or indulgence but as a guide for inner exploration.

The journey within a cacao ceremony is subtle yet profound As the body relaxes and the heart gently opens, awareness begins to turn inward. Emotions may arise, memories may surface and insights may arrive softly or all at once The medicine works through feeling, sensation, intuition and resonance reminding us of truths the mind alone cannot access

Cacao does not show us anything new. It helps us remember what we already know.

Honoring Indigenous Lineage and Wisdom

To work with cacao in ceremony is also to acknowledge its origins and the Indigenous peoples who have stewarded this medicine for generations. The Maya and other Mesoamerican cultures cultivated cacao not only as a crop but as a sacred relationship - one rooted in reciprocity, gratitude and respect for the land.

Honoring cacao means honoring the people, the prayers and the traditions that preserved it. It means approaching ceremony with humility, reverance and a willingness to listen and to remember how to be in right relationship with plant medicines of the Earth herself.

Ceremony is not about performance. It is about presence.

The Heart as a Sacred Temple

Cacao is often called “the medicine of the heart”, not because it fixes the heart but because it invites us back into it. In ceremony, the heart becomes the temple, the place where healing, clarity and truth arise naturally when given space and attention.

As cacao moves through the body, many experience a softening of inner defenses, a quieting of mental noise and a deep sense of connection to self, to others, to ancestors and to the living world. This is the sacred journey cacao offers as one returns to authenticity, and wholeness.

Walking the Path with Intention

When we choose to sit with cacao ceremonially, we are choosing to walk a conscious path that values slowing down, reverence and inner listening in a world that often rushes past these things. Each ceremony becomes a prayer in action, a moment of alignment and a remembering of our place in the larger web of life.

Cacao asks only one thing of us: that we meet her with respect, gratitude and an open heart.

Cacao as Medicine: From Soil to Crystal From Brain to Heart

Chocolate, when made with reverence and precision, is not merely a confection. Itis a biochemical symphony, a nutrient dense medicine and a crystalline food whose structure quite literally determines how it feels in the body, the brain and the heart

To understand cacao as medicine, we must begin where all medicine begins: in the soil.

Soil Intelligence: Where the Medicine Begins

Cacao is a mineral communicator. The nutrient density of cacao is directly tied to the living biology of the soil in both its microbial diversity and mineral content. With cacai, mycorrhizal network (akin to the mycelium web beneath the forest) serves as the unseen conduit through which minerals, water and vitality are transferred from living soil into the tree and further into the medicine of the cacao fruit and bean.

Healthy cacao soils are rich in Magnasium, Iron, Zinc, Copper, Manganese, Calcium and Phosphorus.

These minerals are absorbed through the cacao tree’s roots and concentrated into the beans, making cacao one of the most mineral rich plant foods on Earth. Magnesium alog is essential for nervious system regulation and heart rhythm and occurs in cacao at levels higher tha most foods consumed today.

When soil is alive, cacao becomes alive.

The Pod and the Bean: Nutrients & Neurochemistry

Raw cacao contains a unique profile of bioactive compounds that directly influence mood, cognition and cardiovascular health.

Key Compounds in Cacao are::

Theobromine: a gentle cardiovascular stimulant that increases blood flow without the spike of caffeine.

Phenylethylamine (PEA) - associated with focus, motivation and feelings of pleasure.

Anandamide - often referred to as the “bliss molecule” interacting with endocannabinoid receiptors.

Tryptophan - a precursor to serotonin

Flavonoids - known to improve endothelial function and cerebral blood flow

Magnesium - supports neurotransmitter balance and nervious system calm.

These compounds are why cacao has been shown to increase serotonin and dopamine signaling, enhance neuroplasticity, support heart brain coherence and improve blood flow to the brain.

But these benefits depend entirely on what happens next…

Fermentation: Where Flavor, Medicine and Structure are Born

Fermentation is the most underestimated step in chocolate making and arguably the most important.

Much like fine wine, cacao fermentation reduces bitterness, develops aroma precursors, transforms sugars and acids, activates enzymatic pathway and shapes the final flavor profile and mouth feel.

During fermentation, microbial activity creates organic acids and heat, breaking down the pulmp and initiating chemical changes within the bean itself. Poor fermentation cannot be fixed later. Exceptional fermentation creates the foundation for both the medicine and the heart opening pleasure.

Next, it is all about refinement

Roasting cacao is not about “cooking” the bean, it is about controled transformation. Even roasting preserves the flavinoids, balances the bitter nature of the bean, helps to maintain aromatic complexity and protects delicate fats from oxidation. Uneven or excessive heat damages both nutrients and crystalline potential. Precision roasting preserves cacao’s integrity so tits fats can later organize into stable crystal forms.

Grinding, Winnowing and the Melt into Liquid Intelligence. Once cracked and winnowed, cacao becomes nis and then liquor. In the merlanger, stone on stone grinding reduces particle size and releases cacao butter, bring the chocolate into a liequid cyrstalline state around 102-104F. At this stage, the cacao butter crystals are disordered. The chocolate is fluid, aromatic and alive but unstable. Now, we beging the crystal mastery.

The Crystalline Structure of Chocolate: The Science of Snap and Soul

Cocoa butter can be crystallize into six know polymorphic forms. Each layer has a differnce metling point creating stability and mouth feel. The fifth form is the gold standard as it allows the chocolate to melt just below body temperature, creates a clean, crisp snap when the bar is broken, offers a glossy finish on the bar or bon bon and allows it to melt slowly.

Tempering (shown at the top) is the process of destroying unstable crystals through heat and then rebuilding them through controlled cooling and agitation. When chocolate is cooled rapidly to 88-89 F Form V crystals nucleate and grow organizing the fat molecules into a stable lattice. This crystalline alighment is what gives chocolate structural integrity, shelf stability, sensory pleasure, and energetic coherence.

Chocolate is not just solid- it is organized fat intelligence

Crystal to Crystal: Earth, Cacao and Coherence

Here is where science and poetry meet. Crystals, whether in quortz, salt snowflakes or cacao butter, are expressions of ordered matter responding to environmental conditions. The crystaline structures found in cacao butter mirror a universal principle: Structure emerges through rhythm, temperature, pressure and time. Just as Earth’s crystalline core organizes magnetic frields and planetary rhythm, the crystalline structure of chocolate organizes how cacao communicates with the human body.

When cacao is properly tempered, it melts at the threshold of human warmth, releases flavors in waves, feels both grounding and uplifting and engages both the nervous system and the heart. This is not a metaphor…it is biophysics meeting biology.

When cacao is grown in lviing soil, fermented with care, roasted with precision and tempered with mastery, it becomes more than food. Now it can act as a neurological ally,, a cardiovascual tonie, a crystalline messenger and a bridge between Earth intelligence and human physiology.

True chocolates doesn’t rush….it listens, it aligns and your body knows it’s magic instantly

Visit our website to schedule a farm tour, chocolate making

The Healing Power of Cacao: A Medicine for the Heart

Cacao has long been revered as a heart-opening medicine, not only for its ability to nourish the physical heart, but for its profound capacity to soften, awaken and reconnect us to our emotional and energetic center. Indigenous cultures of Mesoamerica understood cacao as a sacred ally-one that brings us back into right relationship with ourselves, with others and with the living world At Divina Vida Organic Farm, we honor this lineage by working with cacao slowly, intentionally and with deep respect for its natural intelligence.

On a physical level, cacao is rich in compounds that directly support heart health. It contains magnesium, iron, antioxidants and flavonoids that help improve circulation, reduce inflamatoin and support healthy blood flow. Cacao naturally stimulates the production of nitric oxide which relaxes blood vessels and allows the heart to work more efficiently. Unlike stimulates that force the body into action, cacao gently energizes while maintaining balance, creating a sense of warmth and vitality that is felt most clearly in the chest.

Beyond the physical, cacao works powerfully on the emotional heart. It increases the production of neurotransmitters such as serotonin, dopamine and anandamide-often called the “bliss molecule”. These compounds help lift the mood, reduce anxiety and create a feeling of openness and emotional safety. This is why cacao is often described as a plant that helps us to feel more…more connected, more present, more willing to listen to what the heart is quietly asking for.

At its deepest level, cacao invites us into coherence aligning heart, mind and body. When consumed with intention, cacao doesn’t push or pry; it gently open space. It encourages honesy, compassion and self awareness, making it a powerful ally for healing, ceremony and every day life. At Divina Vida, cacao is not just a product, it is a living medicine, grown in the rainforest, stewarded with care and shared as an invitation to come home to your heart.

Beginning in May, 2026, we will be reopening our doors for farm tours and tastings, immersion experiences and cacao ceremonies. Visit our website to learn more www.divinavida.co

Cacao...the Magic and the Mystery

Cacao..the Magic and the Mystery

Why do we love chocolate?  Why does it make us feel so good?  This is an amazing medicinal plant with so many complexities. In all honesty, as one of my number one plant allies, I will most likely write many blogs about this amazing medicine!  I get asked all the time “what is the difference between Cacao, Cocoa and Chocolate?” So, let’s address that right away.

 Cacao is the fruit of the Cacao Tree.  The pod starts as a very tiny flower and grows into a pod. The beans grow inside the pods which grow in abundance on the Cacao Tree.  The pod houses the beans covered in “cacao honey” (third image on the right).  The honey is what ferments the bean to make it so healthy and tasty.   Cacao becomes cocoa once it is no longer in bean form so, when we make a powder out of it, it becomes cocoa.  Cacao or cocoa become chocolate when milk and sugar are added.  Many artisanal cacao bean to bar producers use the term Cacao as their bar is usually 100% cacao, made from nibs.  Of course, the less sugar and milk, the stronger the medicine, with the actual bean being the best whole food medicine.  In this blog, I will use the term cacao as that is what we call our 100% products here on our farm in Costa Rica.

So, why do we love it so much?   According to an article written by Chris Wellham, The Medical Hunter, chocolate gets right to the heart of sexual pleasure by increasing the brain’s level of serotonin, the feel-good brain chemical.  Serotonin plays a major role in positive mood, emotional health, proper sleep and balanced appetite.  Decreased serotonin is a well known factor of depression.  Women appear to be more sensitive to chocolate than men, and so this could explain why chocolate is craved during PMS and the “moon cycle”,  when our serotonin levels are often lowered.  As Chris points out, one of the most influential compounds in chocolate is PEA, phenethylamine.  This chemical, which occurs in chocolate in small quantities, stimulates the nervous system and releases endorphins.  PEA also potentiates the activity of dopamine, a neuro-chemical directly associated with sexual pleasure. 

“After water, cocoa is the single healthiest substance you can put in your mouth. It can easily replace a number of psychiatric drugs for mood, plus it produces the same chemistry in the brain that occurs when we fall in love.” - Chris Kilham, WellBella

 

The popular drug cannabis (marijuana), contains a group of compounds called cannabinoids.  Of these, THC or tetrahydrocannabinol, causes the “high” associated when the plant is consumed.  Cannabiniods are found in only two other places.  One is in the human brain, where a mind altering cannbinoid named anandamide is manufactured.  This same extraordinary chemical is also found in chocolate. 

Anandamines’ name comes from the Sanskrit word, ananda, which means bliss.  Cannabis and chocolate and the human brain all share this bliss inducing agent.  In the human brain, ananadamide binds to the same receptor sites as THC from cannabis.  Anadamide produces a feeling of euphoria or that blessed out feeling we get when we consume chocolate.

I will address the many cannabinoids and receptor sites in the body at much more depth when we chat about the medicinal power of Hemp. Considered one of the worlds “Super Foods” and “Food of the Gods,” Cacao has over 700 known compounds for healing.  A few of the healing qualities are as follows:

• Antioxidant

            • Neurotransmitter repair

•Amino Acids and micronutrients such as magnesium, iron and zinc

• Cardiovascular health

• Healthy fats

• Thermogenic aid for weight loss

The Ancient Mayans and Aztecs used Chocolate for Spiritual and Ceremonial purposes.  In its purest form, raw and 100% cacao,  is a powerful aid when one is doing their “inner work”, especially if that inner work includes heart-based healing, as Cacao is the heart opener. Strong and powerful heart opening happens when you set your intention to heal with the medicine of Cacao.  The actual medicine is due to the “theobromide” that is in each bean.  Theobroma cacao means “Food of the Gods.”

Nutritional Value of Cacao

Cacao is rich in minerals such as iron, magnesium, calcium, phosphorous, copper and manganese. It is also a good source of selenium, potassium, and zinc while providing the body with carbohydrates, protein, and dietary fiber. In addition to this, the cholesterol content in it is almost negligible. It contains cacao butter, which is a mixture of monounsaturated fats like oleic acid and saturated fats, namely stearic acid and palmitic acid.

 

Antioxidant Capacity

A comparative research study has shown that cacao has higher antioxidant activity than black tea, green tea, and red wine. Antioxidants help to neutralize the oxygen-based free radicals that are present in the body. In addition to this, it is abundant in phenolic phytochemicals and possesses a high amount of flavonoids as well.

Improves Brain Health

Scientists have suggested that cacao may also have many benefits towards a healthier brain. Findings show that the neuro-protective benefits could also help with learning and memory functions, mainly because the cacao increases the flow of blood to the brain, which has the potential for curing vascular disorders.

 

Balances Cholesterol Levels

Cacao has hypoglycemic and hypocholesterolemic effects on both glucose and cholesterol levels, respectively. A diet containing it has also shown a reduction in triglycerides, LDL cholesterol, and glucose level.  At the same time, levels of healthy HDL cholesterol increased during testing.

 

Treats Diabetes

The consumption of cacao has been shown to be effective in improving insulin resistance and glucose metabolism. This, in turn, aids in regulating sugar levels in the body.  Free radicals aggravate diabetic complications by promoting oxidative stress, leading to cell and tissue damage. The free radical scavenging activity of cacao has shown therapeutic effects in treating and preventing this sort of cellular injury

 

Relieves Bronchial Asthma

Cacao beans contain xanthine and theophylline, which aid in relaxing bronchial spasms and opening constricted bronchial tubes. This facilitates an easy flow of air and is valuable in curing various allergies, including asthma and shortness of breath.

 

Manages Obesity

A study has shown the potential benefits of cacao in preventing high-fat diet-induced obesity. Consuming 100%  cacao helps in modulating lipid metabolism and reducing the synthesis and transport of fatty acids. Cacao has shown to improve thermogenesis, the mechanism of heat production in white adipose tissues and the liver.

 

Enhances Mood

Consuming cacao has shown antidepressant-like effects on certain physiological processes. Studies have shown that cacao flavonols help to enhance mood, combat depression, and promote improved cognitive activities during persistent mental stress. The presence of the neurochemical phenylethylamine in it also helps in enhancing feelings of contentment and promoting aphrodisiac effects.

 

Improves Cardiovascular Health

Studies have shown that cacao exerts beneficial effects on cardiovascular health as well. It is rich in flavonoids namely, procyanidin, catechin, and epicatechin, which have antioxidant properties and help in protecting the cells from damage while strengthening the heart. It also aids in improving endothelial function and stimulating the beneficial HDL cholesterol. It helps in preventing the formation of fatal blood clots, which can lead to stroke or cardiac failure. Blood platelets play an important role in cardiovascular disorders. Flavonoids present in cacao possess anti-platelet aggregating effects and modulate primary hemostasis, which is the measure of time blood takes to clot. All these health effects help in preventing the proliferation of various medical conditions like atherosclerosis and thrombosis, which are some of the prime causes of more serious cardiovascular diseases.

 

Treats Constipation

Research studies have demonstrated that the consumption of cacao husk exerts therapeutic effects in treating chronic constipation and bowel function diseases. As per the study done on pediatric patients, consumption of fiber-rich cacao products resulted in faster colonic, rectal and intestinal transit times. Another study also advocated that regular consumption of cacao products have shown to encourage better bowel function by a reduction in time to have bowel movements, increase the frequency of bowel movements, and make a softer consistency of stool without inducing any other side effects like gastrointestinal discomfort or abdominal pain.

 

Prevents Cancer

Cacao has demonstrated beneficial effects in inhibiting the growth of cancer cells without effecting the growth of normal healthy cells. Studies have provided evidence regarding the chemopreventive and anti-proliferative qualities exerted by the flavonols and procyanidins present in cacao. These healing effects have proven extremely valuable in the treatment of various types of cancer, including colon cancer and prostate cancer.

 

Reduces Chronic Fatigue Syndrome

Cacao has been shown to exert calming effects on people suffering from chronic fatigue. The attenuating effects of cacao are attributed to the release of neurotransmitters like serotonin, anandamide, and phenylethylamine in the brain, which exert protective effects from oxidative stress on the neuronal cells and helps in combating chronic fatigue syndrome.

 

Skin Care

Cacao has also been found to be effective in maintaining good skin health. Research findings suggest that the consumption of flavonol-rich cacao helps in decreasing the effects of UV- induced erythema and reducing skin roughness and scaling. It also aids in enhancing skin elasticity, hydration, and density. Another study confirmed that epicatechin present in cacao aids in elevating the oxygen saturation of hemoglobin, stimulating the healthy flow of blood in the dermal tissues, and contributing to endogenous photo-protection. It is used in the preparation of various skin care products.

 

Treats Neurodegenerative Disorders

The presence of major flavonols like epicatechin and catechin in cacao has shown beneficial effects in treating neurodegenerative diseases like Alzheimer’s. Research findings suggest that these phytochemicals have synergistic qualities, which aid in reducing the oxidative stress on the mind. This helps in preventing neuronal cell damage and exerts a protective effect on the cellular membrane against cytotoxicity.

 

Prevents Magnesium Deficiency Effects

Another benefit of cacao products is their role in preventing the ill effects of a magnesium deficiency in the body. An investigative research study has confirmed that the regular consumption of cacao products may prove beneficial in preventing the adverse effects caused due to a diet lacking in magnesium for an extended period of time.

Uses Of Cacao

Cacao mulch is a by-product and is produced from the discarded shells of cacao beans. Mulch is valuable in efforts to reduce weeds, regulate the temperature of the soil, prevent soil erosion, and increase the nutritive value of the soil. Roasting cacao beans releases its shells, which are further used to produce cacao mulch. Cacao mulch is rich in naturally available macro-nutrients such as potassium, phosphorous and nitrogen, all of which are valuable for plant health. Cacao beans have water retention capability which lends it to being protective of the impending fire.

Cacao – An Important Word of Caution

It has been my experience that when one consumes too many cacao beans at one sitting, the digestive system will tell you to stop as you may become nauseated.  There is also a small amount of caffeine in cacao which could affect your sleeping patterns.

Cacao, Retreats and More

Well, it has been awhile since I’ve chatted and updated. 2018 was a time of building a strong foundation here at the finca with production goals and lots and lots of planting. We have expanded the cacao planting to nearly 1200 trees, the guanabana to nearly 130 trees and our turmeric plantings to over 2000 plants.

The farm opened to tours in early 2018 and we enjoy showing off all the beauty and abundance of this magnificent and magical place. So, for cacao, we have added the recipes from the teas directly into a small vegan bar as well as or CBD oil infused chocolate bars. Our chocolate making teacher Gabrielle has entered our bars in a very prestigious competition in London and we will know in July if we win , place of show….but at least we showed up. Any accolades go strictly to Flory and her willingness to learn and create new and better ways of chocolate making. While it is in her DNA as third generation cacao farmer, she is first generation chocolate maker and we are so blessed that she loves her work!

We are now ready to open the healing home to those ready for lifestyle transformation using nature, sound, nutrition, energy work, body work and more. Please see our website for details on our retreats. We are pleased to add the gifts and talents of Adri our chef AND yoga instructor. She is a blessing to everything she touches and we are thrilled that she has said yes to Finca Divina Vida and we are certain our guests will be equally blessed by her love.

Journey to here...

What a journey it has been!  When I first arrived in Costa Rica, I believed I would be building a meditation/healing retreat center.  As these kinds of centers are abundant here, the country had a different plan for me.  First, I was to sit...do nothing..simply be... FOR EIGHT MONTHS!  While waiting for direction, I was able to connect with nature, fall in love with the birds, the plants, the monkeys and yes, even the insects...am still working on falling in love with the snakes.   Inspiration and insight finally came.

After deep reflection, connection and surrender, my passion for plant medicine came surging through my veins.  I attended a local plant medicine course here which further inspired me to the amazing medicine.  Following that inspiration, I attended a two week permaculture course and found an even deeper connection to all that is on the finca.  I found so much medicine and wisdom within the community I landed in and felt blessed to listen, trust and learn from these amazing locals.  See, I didn't land in the Costa Rican rainforest like most who end up in communities of fellow expats or, at least, neighbors that they know who speak English...oh no, I moved to a community way up in the mountains where I am the only gringa for miles!  Did I mentioned I don't speak Spanish...oh, so wishing I had learned when my brain was younger.  Fortunately for me though through total immersion, an angel for a farm manager and an amazing Spanish teacher,  progress is being made to teach an old dog a new language!!!

One of my main goals in my village is to empower the women by making available lessons in English, teaching them business skills, connecting them together with a common goal that benefits everyone...thus, the tea company.  Flory, the Operations Manager handles all aspects of business with oversight by me.  Our goal is to employ as many of the local woman to come together to learn, grow and nurture each other,  the tea company, our other products and to run the company as a community rather than simply as employees.  Much of the profit from the teas is going back into community projects such as the remodel of the church, the expansion of resources in a village with no water or phone lines.  There is always a need and we hope to be there to fill the needs that we can.

It is my great honor to be in this magical place with these magical people at this magnificent point in my life!!!  Pura Vida....Divina Vida!