If you are interested in a Cacao Ceremony.
Please understand that our ceremonies are provided by Mayan Shaman and we require you to have a purpose, not to just fill in a day of travel.
Ceremonial cacao is a type of chocolate that is used in various spiritual and ceremonial practices. The use of cacao in ceremonial contexts has a long history, dating back to ancient Mesoamerican cultures such as the Mayans and Aztecs, who believed that cacao was a gift from the gods and used it in religious rituals.
Today, ceremonial cacao is still used in a variety of spiritual practices, including some forms of modern shamanism, and is often consumed as a beverage in a ceremonial setting. It is believed that consuming cacao in this way can help to open the heart, release emotions, and connect to the spiritual realm.
Guatemala is known for its rich tradition of ceremonial cacao, particularly among the Mayan people. The Mayans have used cacao in their spiritual practices for thousands of years, and it is considered a sacred plant in their culture.
Ceremonial cacao is often consumed as a beverage, which is made by grating and mixing the cacao beans with water and other ingredients such as cinnamon, vanilla, and chili pepper.
The cacao is then consumed in a ceremonial setting, often in the presence of a Mayan spiritual leader or shaman who leads the ceremony and explains the spiritual significance of the cacao.
Ceremonial cacao is also an important cultural and economic resource for the people of Guatemala, and it has been used as a tool for economic development and cultural preservation.
Some organizations in Guatemala work to promote the cultivation and consumption of ceremonial cacao as a way of preserving Mayan culture and supporting local communities.
This tradition of the ceremony is still alive in the region and is part of the rich cultural heritage of the country.
Guatemala is also known for its high-quality cacao beans which are used to produce chocolate and other cocoa-based products. Here are a few varieties of cacao that are grown in Guatemala:
- Criollo: This is a rare and highly sought-after variety of cacao that is known for its delicate flavor and aroma. It is considered one of the highest-quality cacao beans in the world and is grown in the highland regions of Guatemala.
- Trinitario: This is a hybrid variety of cacao that is a cross between Criollo and Forastero. It is known for its high yields and good quality and is grown in the highland regions of Guatemala.
- Forastero: This is the most widely grown variety of cacao in the world. It is known for its high yields, disease resistance, and strong flavor. It is grown in the lowland regions of Guatemala.
- Nacional: This is a native variety of cacao that is known for its unique flavor and aroma. It is considered a rare and highly sought-after variety and is grown in the highland regions of Guatemala.
These varieties are grown in different regions of the country and have different characteristics, but the environment and altitude of Guatemala make the cacao unique.
The country’s cacao is known for its strong chocolate flavor and fruity, nutty aroma.
The government has also been working on improving the quality and sustainability of its cacao production, through initiatives such as organic and fair trade certifications.
Guatemala’s cacao is exported to many countries worldwide, it’s also consumed in the country as well as in neighboring countries, and it is considered one of the best cacao in the world, and it’s a great source of income for the country.
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