Ruk’u’x’ulew [roo-koosh-ouh-leh-ou] (meaning "heart of the earth") cacao is grown at an indigenous family farm in Alta Verapaz, Guatemala. Once harvested, the cacao is sent to San Marcos La Laguna, on the shores of Lake Atitlan, where a women’s collective carefully selects the best beans and roasts them over a wood fire. Each bean is fermented, sun-dried, lightly roasted, and peeled by hand. It is milled in small batches, packaged fresh, and enjoyed around the world.
Ingredients: 1 lb Ceremonial Cacao Paste.
- Made in Guatemala
- Shelf life: 24–36 months
- Storage: Shelf-stable
- Production: Ethically sourced
- Weight: 1 lb