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A new batch has arrived — Cheni cacao beans from Peru. And if you’ve ever wondered what makes one batch feel “alive” in a cup while another tastes flat or overstimulating, it usually comes down to three things: origin, post-harvest handling, and how the cacao is processed after it reaches the maker. Cheni beans check the boxes that matter most for ceremonial cacao — not because of hype, but because they align with what ceremonial cacao is meant to be: whole-bean cacao prepare

If you already love cacao, you probably don’t need convincing. But if you’re introducing cacao to someone new—someone who doesn’t care about “ceremony,” doesn’t speak the language, and just wants to know what this does for me—you need an explanation that’s: scientific without being stiff honest without being underwhelming deep without being confusing This is that post. —————- Cacao has been consumed for thousands of years as food, medicine, and drink. Today, interest in cerem

Most people think cayenne is just for spice. But when we add purple cayenne to XOL, we’re adding something deeper — something functional....

Most people think of chocolate as a treat. But if you’re drinking real, unprocessed cacao — it’s basically a mineral-packed wellness...

Cacao is more than a comforting ritual or energizing drink. Behind its earthy richness lies a fascinating compound known as anandamide—a...

Theobromine Molecule The Molecule in Cacao That Fuels Without the Crash We live in a world powered by caffeine. Morning coffee. Afternoon...