Natural cocoa origin from tropical plantations
Conventional & ORGANIC
Our raw Ceremonial Cacao is produced by cryogenic grinding the beans at -80°C. This is the only grinding technology that allows cocoa beans to be ground with fat (cocoa butter), while retaining the original flavour and aroma of natural cocoa, as well as its unique bioactive nutrients of high bioavailability: alkaloids, endocannabinoid precursors (such as anandamide), cannabimimetic compounds (PEA-phenylethylamine), as well as health-important phenolic compounds (flavanols) and minerals.
Our raw Ceremonial Cacao powder is made from whole cocoa beans (husks included) and is dried exclusively in the sun.
The result: a genuine, ceremonial cocoa powder with a full, deep flavour and a vibrant nutritional profile.
Conclusion: this is not “just another baking cocoa” but a completely different category of product.
The "Drink of the Gods" made with this cacao has:
In our process we recover cocoa husks:
Available as: cryogenically ground husks.
Segura is an Organic Certified company – we operate to standards that allow full Organic Certification:
The raw material is sourced from selected “single origin” cocoa plantations and cooperatives of small producers working with post-harvest centers, located in various regions of the world:
Guatemala, Costa Rica, the Dominican Republic, Nicaragua, Peru, Ecuador, Colombia, Venezuela, and Bolivia.
Dominant genetics: Criollo varieties (Acriollado and Arriba Nacional), Trinitario (with its Latin hybrids), Forastero, Amelonado and numerous local varieties.
Tanzania
Dominant genetics: local Trinitario varieties.
Madagascar and São Tomé & Príncipe
Dominant genetics: Blends of Criollo, Trinitario, and Forastero beans; classic Trinitario and Amelonado varieties.
Ceremonial raw cacao, processed using cryogenic grinding at -80°C, retains its exceptional health benefits thanks to minimal heat treatment and the preservation of the bean's full biochemical profile. Here are the key benefits:
Cocoa alkaloids – theobromine and caffeine in their natural form gently stimulate and improve concentration. Theobromine dilates blood vessels and supports the circulatory system.
Flavanols (e.g., epicatechin) has powerful antioxidant properties, combating oxidative stress. It also supports heart health (improves endothelial function, lowers blood pressure) and has potential anti-inflammatory and neuroprotective effects.
Anandamide (the so-called "happiness molecule") is a natural occurring endocannabinoid that improves mood and reduces stress. Cryogenic grinding protects its structure.
PEA (phenylethylamine) is a powerful immunomodulating agent and neurotransmitter modulator. It also has antidepressant effects, improving concentration and motivation.
Oleic acid (monounsaturated fat) supports HDL ("good" cholesterol) levels.
Stearic acid is neutral for the blood lipid profile and, when stored raw, facilitates the absorption of fat-soluble antioxidants (e.g., vitamin E).
Magnesium is involved in 300 enzymatic processes in the body; it supports the nervous system, reduces fatigue.
Iron participates in red blood cell production.
Zinc and copper support immunity and enzymatic function.
Low grinding temperature prevents oxidation, increasing bioavailability of raw cocoa nutrients.
Zero thermal oxidation – it preserves polyphenols and sensitive phytochemicals. Full aroma and flavor.
Microbiological stability without pasteurization – the raw product retains enzymes (e.g., peroxidases).
The combination of flavanols, PEA, and anandamide may support:
• Emotional balance and stress reduction.
• Cognitive functions (memory, concentration).
• Natural energy without sudden spikes in blood sugar.
Ceremonial raw cacao has a higher content of bioactive substances than roasted or alkalized cacao. It is recommended to consume it in moderation (e.g., 25–45 g per day), preferably dissolved in water or vegan milk, at a temperature of 45°C- 70°C, to avoid degradation of the ingredients. It may interact with medications (e.g., MAO inhibitors in the case of PEA) – in case of chronic illnesses, medical consultation is recommended.
This combination of traditional ceremonial use of cacao with advanced cryogenic technology makes it a unique, functional product with the potential to support physical and mental health.
Our current catalog includes single-origin ceremonial cacao bars and full-fat powders in 100 g, 170 g, and 400 g formats.
9 products
Raw ceremonial cacao made from Trinitario beans. Origin: Finca Tres Equis, Turrialba region, Cartago province, Costa Rica.
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Raw organic ceremonial cacao from Trinitario beans. Origin: Upper Amazonia, San Martin region, Peru.
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Raw organic ceremonial cacao from Acriollado beans. Origin: Cahabon Valley, Alta Verapaz region, Guatemala.
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Raw organic ceremonial cacao from Sao Tome Island. Origin: Sao Tome and Principe archipelago, Mestre Antonio region.
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Raw ceremonial cacao from Venezuela. Origin: Carenero Superior, Barlovento region.
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Raw ceremonial cacao from Bolivia. Origin: El Condor and El Ceibo plantations.
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Raw ceremonial cacao from Colombia. Origin: Hacienda Morumbi, Puerto Lleras region.
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Raw organic ceremonial cacao. Origin: Kilombero Valley, Morogoro region, Tanzania.
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Raw organic ceremonial cacao made from premium single-origin beans harvested in 2024. Origin: MAVA Ottange plantation, Madagascar.
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Raw organic cacao powder from Trinitario beans. Origin: Upper Amazonia, San Martin, Peru.
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Raw organic ceremonial cacao powder from Acriollado beans. Origin: Cahabon Valley, Alta Verapaz, Guatemala.
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Raw ceremonial cacao powder from Trinitario beans. Origin: Turrialba region, Cartago province, Costa Rica.
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Raw organic cacao powder from Trinitario beans. Origin: Upper Amazonia, San Martin, Peru.
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Raw Organic FEDECOVERA Cahabon Ceremonial Cacao, Acriollado variety, from Guatemala, Cahabon Valley, Alta Verapaz region, 100g bar
FEDECOVERA Cahabon cacao is made from fermented, sun-dried, cleaned, and cryogenically ground Acriollado cocoa beans (an ancient Guatemalan Criollo of the Mayan culture), unprocessed with any thermal or chemical processing (including alkalization). The cocoa beans are from the 2025 main harvest.
Free from bitterness and astringency, the flavor of FEDECOVERA cocoa is slightly acidic, due to the dominant rich notes of fresh yellow (passion fruit) and red fruit (ripe cherries and blackberries). The medium profile reveals distinct notes of chocolate, dried fruit, and hazelnuts, while the finish reveals subtle notes of cream and cardamom.
FEDECOVERA raw cacao is best enjoyed as chocolate. Recommended portion: 25 g per day.
To make a drink, pour 250 ml of hot water or plant-based milk over 2,5 tsp of cacao and simmer for about 3 minutes over low heat, until the drink thickens slightly. Then add spices such as cardamom, cinnamon, or chili pepper, and blend until frothy.
Recommended servings: 25 g (medium drink) or 35-50 g (ceremonial drink).
1 tsp = 10 g cacao
Ingredients: 100% raw, organic certified cocoa beans of Acriollado variety, an ancient Guatemalan Criollo of the Mayan culture.
We produce our Raw Ceremonial Cocoa from cocoa powder, which is likely the only high-fat powder in the world obtained by cryogenically grinding beans at -80°C. This is the only grinding technology that allows us to perfectly crush the beans, along with their natural fat (cocoa butter), while preserving the original flavour and aroma of natural cocoa with its unique bioactive nutrients. We grind the whole raw cocoa beans (with husks), giving our Ceremonial Cacao a relatively high fibre content.
We do not use high-temperature processes typical of regular chocolate. Before forming the cocoa powder into a bar, we heat it only to 43°C (in compliance with the restrictions establish for raw food products).
The name FEDECOVERA comes from the autonomous Federation of Cooperatives of the Verapaz Region – Baja and Alta Verapaz – founded in 1976, headquartered in the charming town of Coban, located on the Cahabón River in central-northern Guatemala.
The Federation is 100% owned and managed by smallholder farmers, the majority of whom are members of the Q'eqchi and Pocomchí Mayan ethnic groups.
It represents 33,000 producer families affiliated with 42 cooperatives and over 21 associations. The Federation's goal is to promote sustainable development and improve the living conditions of thousands of its members, particularly with regard to indigenous communities, their cultural practices, and agricultural traditions.
Currently, seven member cooperatives are involved in organic cocoa production in the Alta Verapaz region, including 280 producers cultivating 100 hectares of land and producing 115 tons of organic cocoa beans annually.
The dominant genetics of FEDECOVERA Cahabón cocoa beans are clones of the ancient Criollo variety, known in Guatemala as Acriollado. The Federation selected them from the Mayan region over four decades ago to preserve this ancient Mayan agricultural tradition and adapt them to the mountainous tropical jungle conditions of the region.
Organic Acriollado cocoa is cultivated by FEDECOVERA members in the renowned Cahabón Valley on their own plots, located at an altitude of 300-2400 meters above sea level. Cultivation takes place in an agroforestry system, alongside organic cardamom and allspice (Guatemala is currently the leading global producer and exporter of these), as well as coffee, tea, turmeric, chili peppers, and sustainable timber.
The agroforestry system allows for sustainable production, providing producers with a steady source of income. It also contributes significantly to the restoration of degraded areas and the restoration of landscapes, protecting soil from erosion and promoting the diversity of local flora and fauna – including some endangered species. It is also crucial for the protection of three of the most important river basins on the Atlantic coast: the Cahabón, Polochic, and Motagua.
Lactose-free, organic, unsulfured, suitable for a ketogenic diet, raw, superfood, vegan, vegetarian.
This product does not contain anti-caking agents, colorings, cholesterol, sugar, yeast, gluten, GMOs, eggs, preservatives, lactose, dairy, palm oil, nuts, seeds, wheat, soy, trans fats (hydrogenated fats).