Why we support women in producing cocoa through traditional handcraft
By supporting women in producing cocoa in traditional ways, we create far more than just a product – we enable a sustainable source of income, preserve cultural knowledge, and provide consumers with
an unparalleled experience. The artisanal production gives women in rural communities the opportunity to become economically independent, support their families, and take on a self-determined role in their communities. In an environment where job opportunities are often limited, cocoa brings them financial freedom and social recognition.
The production of cocoa by pure handwork also means sustainability: the natural cycles of the soil and plants are respected, and the environment remains balanced through the avoidance of machines and chemicals. This method preserves the local nature and supports the long-term fertility of the soils – an environmentally friendly alternative to machine production. The cocoa that is produced in this way is free from additives and carries in each bean the flavours and qualities of the region from which it originates.
For the people,
those who enjoy this cocoa, it offers a unique experience. The careful processing at every step – from roasting to shelling to grinding – gives the cocoa a depth and purity that industrially produced cocoa cannot achieve. This cocoa is rich in natural flavours and contains a special energy that makes it the perfect ingredient for ceremonies. By supporting these women, we simultaneously support the return to original, sensual moments of enjoyment and enable people worldwide to experience cocoa as it has been revered for centuries in Maya culture: as the food of the gods and as a path to inner connection.
By our decision to promote this path, we not only preserve a craft and nature, but also contribute to the preservation of a tradition that uniquely unites the past and present, placing the value of humanity and nature at its core.
The Art of Cocoa Production in the Maya Tradition: A Craft for Taste, Community, Sustainability, and Self-Determination
In a world that is often focused on speed and efficiency, traditional cocoa production reveals a different truth: true quality arises from calm, mindfulness, and closeness to nature. For the women in the Maya communities, the artisanal production of cocoa is not only an expression of their cultural roots but also a means of self-determination and community empowerment. This craft, which connects generations and preserves values, enables them to become financially independent while honouring centuries-old traditions.
Without machines, without chemicals, and with a deep respect for nature, cocoa is produced here in a process that has its roots in Maya culture. Every step – from roasting to hand peeling to grinding – is a tribute to the earth and an opportunity for women to find their independence and actively shape their communities. This type of cocoa production demonstrates how a simple product can become a symbol of social change and sustainability through genuine craftsmanship and cultural knowledge.
Traditional cocoa production
The significance of cocoa in Maya culture
For the Maya, cacao was more than just a luxury item. They regarded it as a divine gift and a connection to their ancestors and gods. Cacao was revered as the "food of the gods," and its preparation was deeply embedded in their spiritual and social culture. Ceremonies involving cacao served to cleanse the body and spirit and to strengthen the connection to nature. This culture of respect and gratitude continues to thrive in traditional cacao production to this day.
The process of traditional cocoa production
The artisanal cocoa production treats each bean with care to bring out its full aroma and quality. The steps follow centuries-old techniques that preserve the unique character of the cocoa.
1. Roasting over an open fire
The first step is roasting over an open fire. Over the flames of a wood fire, which is maintained by hand, the women carefully move the beans in a heavy iron pan. A pleasantly smoky aroma rises and mingles with the spicy scent of the beans, which slowly turn dark brown. Every movement of the beans, executed with a practiced hand, ensures that the cocoa can roast evenly. It is a dance between heat and patience, where the women determine the temperature and the right roasting moment entirely by their senses, without any thermometer.
2. Hand peeling of cocoa beans
After roasting, the women set the beans aside to cool and then begin the peeling process. Each bean is taken individually in hand and freed from its shell. In an almost meditative rhythm, the shells crackle softly as the women work with calm, deliberate movements. Peeling by hand requires skill and patience – it is not just about speed, but about feeling the bean, its structure, and its interior. This way, the best beans are selected for the next phase, and only the finest go into the production of the cocoa paste.
3. Grinding by Hand
The grinding is the final and most intense step. The women take the peeled cocoa beans and place them on a metate, a flat stone that has been used for generations to grind cocoa and maize. With another, heavier stone, they crush the beans into a fine, warm paste. With even pressure and a slow, steady motion, they press the beans until the natural fats are released and combine into a velvety mass. This process, where hand grinding requires not only strength but also skill, fills the air with a distinctly intense cocoa aroma. The result is a paste that carries the full flavour and energy of the beans in its purity and depth.
Sustainability as a core value: protecting resources and honouring the Earth
The traditional cocoa production consciously avoids machines and industrial processes. It is not only energy-saving but also a method that respects natural cycles. No chemical additives or synthetic fertilisers are used, ensuring that the earth remains in balance and that soils and water sources are protected. By adhering to these methods, the natural ecosystem remains intact, and cocoa cultivation can persist in the long term without depleting the soils.
As the production is entirely manual, energy consumption is minimal, and almost no waste is generated. The producers rely on reusable tools and natural materials sourced from the immediate surroundings. This form of cocoa production therefore makes a valuable contribution to reducing the ecological footprint.
Community, knowledge transfer and self-determination for women
In addition to the ecological benefits, artisanal cocoa production preserves cultural heritage and strengthens communities. It provides women in rural areas with an opportunity for financial independence and self-determination. In regions where job opportunities for women are often limited, cocoa production not only offers an income but also a platform for women to experience themselves as independent, equal members of the community.
Self-determination through work and income
The work in cocoa production is more than a source of income – it is a way for women to become financially and socially independent. With the money they earn, they can actively contribute to the support of their families and make important investments in the education and health of their children. The self-determination and the awareness of making a real contribution strengthen their decision-making freedom and self-esteem. As a result, they become role models and trailblazers for future generations.
The empowerment of women as guardians of knowledge
In Maya culture, the knowledge of cacao and its processing is often passed down within the family – traditionally by women, who become the guardians of their community's heritage. They preserve not only craft techniques but also the spiritual and cultural significance of cacao. As knowledge bearers, they pass on not just a technique to their daughters, but also values such as respect for nature, a sense of community, and the power of female self-determination. They are the heart of this artisanal process and carry the cultural heritage of their ancestors into the future.
Cacao Ceremonies: Enjoyment as a Ritual
For the Maya, cacao is still not just a luxury item, but a sacred companion in spiritual rituals. During ceremonies, cacao is consumed in its purest form, without sugar or additives, allowing its unadulterated taste and natural properties to take centre stage. Drinking cacao brings calmness and mindfulness to the moment and serves as a reminder of how powerful and beneficial a natural ingredient can be.
Cocoa as a Path to Social Change
The artisanal cocoa production is not only a tribute to nature and culture but also a powerful instrument for social change. It provides women with a platform for self-determination and allows them to pass on their knowledge and values to future generations. Cocoa thus becomes a symbol of the connection between tradition and social progress, between community and self-determination.
Women in artisanal cocoa production are not just producers – they are bearers of culture, guardians of knowledge, and role models. Through their work and commitment, they experience a new form of self-worth and influence. Their work and dedication make cocoa a product with soul, which is much more than just a luxury item.
A Call for Conscious Consumption
Every bean processed in traditional cocoa production tells a story – the story of the earth, the community, and the women who shape it with their hands and knowledge. By consciously consuming this cocoa and appreciating the work behind each step, we contribute to preserving traditions, protecting the environment and resources, and supporting the self-determination of these women.
The next cup of cocoa you drink can be more than just a moment of enjoyment – it can be a bridge to a craft that honours both culture and nature. When we choose products that are based on tradition, sustainability, and true craftsmanship, we choose a world where humanity and nature are in harmony.
