Australian Ceremonial Cacao - Daintree Region
Ingredients: 100% Pure Whole-Bean Cacao Paste (solidified)
This single origin, certified organic, 100% pure cacao paste is sourced from the pristine Daintree region, in spectacular Far North Queensland. The trees grow between two World Heritage Listed natural wonders: on one side, the world-famous Great Barrier Reef; on the other, the Daintree Rainforest, one of the oldest and most ecologically diverse rainforests in the world.
Great care is taken by the growers to ensure that there is no chemical run-off that could pollute the soils and waterways of the region. Fertilisers are derived from on-farm inputs, including leaves, prunings and cacao pods. Cacao pod juice, a by-product of the extraction process, is fermented and used as a natural weed-killer. Green ants thrive in the environment, acting as natural pest controllers by preying on beetles, termites and moths.
Our decision to source our newest cacao locally was based on three key criteria:
our commitment to sustainability and reducing our carbon footprint
our commitment to supporting local small businesses
our commitment to YOU, the Soma Cacao community: we know how much you love the idea of sipping cacao sourced so close to home!
The fact that this cacao is certified organic by the ACO, is Cocoa of Excellence Award-winning, and is, in our opinion, deliciously smooth, light, chocolatey and uplifting, also contributed to our decision.
Like fine wine and coffee, the quality of cacao varies according to the soil, climate, genetics, and post-havest processes. Our commitment to single origin cacao ensures the unique flavour profile of each region remains intact. This also means the flavour may vary month to month/harvest to harvest.
***NEW*** You now have the option to package your Daintree cacao with Australian grown, handmade sandalwood and frankincense incense planks, which you can read more about here.
Your cacao will come as solidified cacao paste, which we have shaved up so it is “ready-to-scoop” for your convenience. We then place it in our stand-up pouches, and send it to you using a biodegradable mailer or recyclable packaging box.
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The Mayans called cacao “the food of the gods”. Along with its rich history of ritualistic and medicinal use, cacao’s crown jewel is theobromine: a gentle, long lasting stimulant that energises us like caffeine, without punishing us with brain-fog and jittery hands later in the day. It’s also rich in essential minerals and produces mood-boosting bioactive compounds - dopamine, serotonin, anandamide (the 'bliss molecule') and P.E.A, an antidepressant also known as the 'love drug'.
For more health benefits including scientific sources, visit our cacao benefits page.
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Ingredients (serves one)
Soma Cacao: 1 tablespoon (10-15g) for a small daily dose or nightcap, 2 tablespoons (25-30g) for a boost of focus and creativity, or 3 tablespoons (45g+) for a ceremonial dose
150 ml very hot water (about 70 degrees celsius if you want to be really forensic!) +
40 ml of plant milk (we like using good quality oat milk) +
1-2 teaspoons of sweetener (honey, or coconut sugar are our favs) +
Optional spices. (e.g. cinnamon, cardamon, sea salt, cayenne pepper, ginger, nutmeg)
Method:
Add all ingredients to a heat-proof blender, nutribullet, or a beaker/vessel if using a hand-held stick blender like this one.
Blend thoroughly, and pour into your favourite mug.
Inhale, sip slowly, and savour!
For other methods and more tips and tricks visit our preparation page.
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Cacao powder is to cacao what instant coffee is to an espresso - a poor imitation.
To make our cacao paste the fruits of the theobroma cacao tree are hand-picked, fermented, sun-dried, roasted lightly and ground up into a paste. The paste sets, we chop it. Then we share it with you.
Cacao powder (or cocoa powder) has undergone intensive processing to extract cacao butter from the paste. This leaves the cacao chalkier and more insipid, and also reduces the fat content, which is vital for the transmission of the neuro-active substances. Studies have proven the widely used method to produce cocoa powder (dutch-processing) significantly decreases the levels of compounds with positive physiological effects.
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As an energy source cacao feels more gentle, long-lasting and smooth, while coffee is intense, fast-acting and short-lived. This is because caffeine is a nervous system stimulant, and it produces cortisol, the stress hormone, which can lead to the jitters and anxiety. By contrast, cacao's active ingredient, theobromine, reduces cortisol. This helps us to relax. Cacao also stimulates the cardiovascular system, and opens our blood vessels. This helps blood flow more freely, sends more oxygen through the body, and lowers our blood pressure. We’ve elaborated on this in a recent blog post.
