Discover the transformative power of pure raw cacao, from daily wellness to sacred ceremonies. Learn about different...
Cacao Nibs Sierra Nevada • Arhuaco Colombia | Premium Ceremonial Grade
Ceremonial Cacao
38.99
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Magic Mushroom Grow Kits
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Magic Truffles
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Kanna
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Party Pills
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Rapé per Tribe
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Kuripe & Tepi
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Magic Mushroom Grow Kits
-
-
-
-
-
Magic Truffles
-
-
-
-
-
-
-
-
-
-
-
Kanna
-
-
-
-
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Party Pills
-
-
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-
-
-
-
-
-
-
-
-
-
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Rapé per Tribe
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Kuripe & Tepi
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Cacao Paste - Nicaragua • O'Payo Trinitario | Premium Ceremonial Grade
This O'Payo cacao comes from Waslala, deep in the Bosawas Natural Reserve – a UNESCO biosphere reserve in Nicaragua's northern mountains. Family company Ingemann works with over 1200 small-scale farmers and ferments all cacao centrally for consistent quality. The flavor profile stands out: bright notes of passionfruit, pineapple, and kiwi, with coffee-like depth.
€45.87
Nicaraguan O'Payo Trinitario Cacao Paste - Volcanic Soil Origin
This Trinitario cacao grows in Waslala, a region in the heart of the Bosawas Natural Reserve. UNESCO recognized this area as a biosphere reserve in 1997 – a protected mountain landscape in northern Nicaragua where nature and agriculture go hand in hand. The cacao comes from small farms that are part of an agroforestry system: cacao trees grow among other crops and natural vegetation.
Behind O'Payo stands Ingemann Fine Cocoa, a family company that works directly with approximately 1200 small-scale farmers. They buy the fresh cacao pods and process everything centrally – fermentation and drying happen in one location. This central processing gives control over every detail and ensures a taste that stays reliably consistent, season after season.
What makes this cacao special lies mainly in the taste: O'Payo has a remarkably fruity character with subtle notes of passionfruit, pineapple, and kiwi. Underneath, a subtle coffee note that adds body without overpowering the freshness.
Key features: Trinitario cacao from UNESCO biosphere reserve Bosawas. Central processing by Ingemann for consistent quality. Fruity flavor profile with passionfruit, pineapple, kiwi, and coffee. Network of 1200+ small-scale farmers. Agroforestry growing method without synthetic fertilizers.
Why does this cacao taste so different?
★ Fruity brightness
O'Payo has a freshness you don't normally expect – passionfruit, kiwi, and pineapple come through clearly. Underneath, a full body with subtle coffee notes.
★ Consistent quality
Through central processing, this cacao is exceptionally consistent. No surprises between batches – you know what you're getting. That makes it reliable for regular ceremonial use.
Use and dosage
Take 35-42 grams for a ceremonial dose. Heat water to your preferred temperature – not boiling – and mix the cacao with a whisk or blender until fully dissolved. The fruity taste comes through well on its own, but you can also work with honey, a pinch of salt, or fresh ginger for extra kick. Preferably drink on an empty stomach. The effect kicks in after 20-30 minutes and lasts three to four hours. Suitable for yoga, dance, meditation, or moments when you want to be clear and energized.
Ingredients
Pure cacao from the Ingemann network in Waslala, grown in agroforestry systems without chemical fertilizers or pesticides.
Organic 100% raw cacao*
* From organic agriculture
Specifications
- Origin: Waslala, Bosawas Natural Reserve (UNESCO biosphere reserve)
- Producer: Ingemann Fine Cocoa (family company)
- Number of farmers: approximately 1200 small-scale producers
- Variety: Trinitario
- Average farm size: 2.5 hectares
- Fermentation time: 7 days (central)
- Drying time: 7 days average
- Harvest season: May to November
- Growing method: Agroforestry, without synthetic fertilizers and pesticides
- Flavor profile: Passionfruit, pineapple, kiwi, coffee
Why does O'Payo cacao have such a distinctive fruity flavor profile?
O'Payo cacao grows in Waslala, a region in the Bosawas UNESCO biosphere reserve where the unique microclimate and fertile soil create an unusually fruity character. You clearly taste passionfruit, pineapple, and kiwi, with a subtle coffee note underneath that adds body. Central fermentation by Ingemann Fine Cocoa ensures this flavor stays consistent season after season. Read more in our blog about the journey of cacao.
What is central fermentation and why does it make a difference for quality?
In central fermentation, fresh cacao pods from approximately 1200 farmers are delivered to one location where fermentation and drying take place under controlled conditions. This gives control over every detail and ensures a consistent flavor profile between batches. Many other cacaos are fermented on the farm itself, which leads to more variation.
Is O'Payo cacao suitable for daily use besides ceremonies?
Absolutely. For daily use, 20 to 30 grams is sufficient, while for ceremonial use you take 35 to 42 grams. The fruity flavor profile makes this cacao delicious as a pure hot chocolate drink as well. Add honey, salt, or fresh ginger for extra kick if desired. Discover more uses in our top 3 heart-warming cacao products.
- Reference
- CACNICBL400
- Origin
- Nicaragua
- Specials
- Ceremony Tools
New Arrivals | Shamanism
CACNICBL400
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