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The quality of Ceremonial Cacao is determined long before it reaches your cup, it begins at the moment the pod is harvested from the tree. While many cacao producers hand. sort their beans after fermentation and drying, we select ours at the fresh pulp stage, when the true condition of each bean is still clearly visible. Healthy beans are covered in a bright, white, juicy, fleshy fruit pulp. While compromised beans show dark or blackened flesh, and those never make it into our cacao! After fermentation and drying, both healthy and compromised beans look remarkably similar, so sorting them at this stage only removes the really bad beans. This single difference in timing, and the focused care at the very start of the production process is one of the main reasons why our Ceremonial Cacao consistently returns mould test results below the detectable threshold (under 10 colony-forming units per gram (cfu/g)). For us, it's not just a quality control step, it's an overall commitment to integrity from the very first moment.
One question we get asked a lot at Sacred Earth Medicine is whether our cacao beans are hand-selected to remove mouldy or poor-quality beans. There seems to be a common belief that hand selected beans are the highest quality.
While the answer is yes, our beans are hand selected, we want to highlight the importance of when that selection happens, and why we believe starting at the fresh pulp stage makes all the difference!
While many “quality” cacao producers sort beans after fermentation and drying, our farmers select cacao before, at the fresh pulp stage, when the vitality and condition of each bean can still be clearly seen. For us, quality selection begins long before the beans are fermented and dried. It begins at the very moment a cacao pod is harvested.
Let’s explore why…
Most cacao and chocolate companies buy their beans after they’ve already been fermented and dried. At that stage, it’s actually more difficult to know the true quality of the original bean. Once beans are dried, lower-quality beans can look almost identical to healthy ones.
A select few companies take it step further./ They hand-sort dried beans after fermentation and drying to remove the visibly mouldy or damaged beans. This is being praised as a superior process. But from our direct experience at the farm, that process only removes the very worst beans. It cannot guarantee the integrity of the whole batch.
At SEM, we have a different approach. For us, quality selection begins much earlier at the fresh pulp stage, when the pod is first harvested from the tree.
As our farmers harvest, they put all pods together into a big heap. Pods are then sorted into two separate piles. The freshest, most vibrant looking pods go into the Ceremonial Cacao pile. Any pods with large black spots, dark areas, or that are largely discoloured go into a separate pile to inevitably be sold to the co-ops for regular / commercial chocolate.
Every pod chosen for Ceremonial Cacao is cut open and the beans are inspected before they are even removed. Farmers are looking for beans that are covered in a beautiful, white fleshy fruit - indicative of beans that are healthy, vibrant and alive. If they cut the pod open and there’s any discolouration - maybe the flesh is dark or blackened (not white, fleshy and delicious) - that pod will not qualify for ceremonial grade, it is put into a pile and may be sold to co-ops. Only the premium pods are reserved for Ceremonial Cacao.
Hand selection of cacao beans by our farmers.
Freshly harvested cacao beans look completely different to the brown cacao beans most people know. Straight out of the pod they’re not as hard and are covered in a sweet, juicy white fruit pulp. The rich chocolate flavour only develops later through fermentation and drying.
Notably at the pulp stage the quality can still be clearly seen. White, vibrant looking flesh indicates freshness and premium quality. Discoloured or dark flesh indicates poor quality. In nature, dark or black usually shows something at the end of the life cycle - something is going rotten, is dead or is dying. In this case, nutritional value is either lost or extremely low. Hence why these beans don’t make it into Ceremonial Cacao, but may go into commercial chocolate.
Once cacao beans have been fermented and dried, it becomes far more difficult to see the condition of the original harvest. At that stage, beans from healthy pods and compromised pods can appear remarkably similar.
This is why simply hand-sorting dried beans afterwards cannot always ensure integrity. While it may remove the most visibly damaged beans, it cannot identify every bean whose quality was compromised before processing even began.
By selecting before fermentation begins, our farmers can maintain a higher level of precision and care from the very start. The beans are then fermented and dried while still fresh, preserving both quality and vitality throughout the process.
This early selection process is one of the reasons our cacao consistently returns exceptionally clean results in independent laboratory testing for moulds and mycotoxins.
Rather than attempting to remove poor-quality beans later, our approach is to begin with the healthiest, most vibrant and mould-free beans from the beginning. This focused care at the start creates a ripple of integrity that flows throughout the entire journey.
Shaa with buckets of fresh, hand selected Chuncho cacao beans that were harvested that morning
When our farmers need to supplement their own harvest to fulfil our orders, they purchase additional cacao from a potential of 90 surrounding farms. But they strictly only purchase beans fresh from the pod (usually harvested that same day or the day before), allowing them to see the true condition of the beans before fermentation begins.
Fermentation on our farm then begins immediately, allowing our farmers to maintain the highest possible level of care across every batch. Any beans left in buckets too long will naturally begin to deteriorate. So, our producers take great care to collect pulp promptly, ready to begin their fermentation process immediately while still fresh, within this short 24 hour window.
Most cacao worldwide moves through large commodity systems where beans from many farms are blended after fermentation and drying. At that stage, it is almost impossible to know the true freshness, quality, and condition of the original harvest. Many chocolate companies openly admit they do not know where their beans come from once they enter these large trading networks.
Underlying this is a structural problem - the vast majority of cacao farmers worldwide are not fairly paid. Prices are set by commodity traders on global futures markets rather than by supply and demand. In large cacao producing countries - like the Ivory Coast and Ghana - governments set the price and retain much of the profits, further contributing to the poverty cycle of the farmers.
Sadly, in this dynamic, farmers are not motivated by quality but quantity. More beans = more money, which is scarce to begin with, so naturally overrides any focus on quality.
Because farmers are paid so little, they (understandably) have every incentive to sell as many beans as possible, regardless of quality. Cooperatives and chocolate companies focused on profit targets and shareholder returns have little motivation to ask hard questions about what they are buying.
Even smaller companies that source from specific farms usually purchase their beans in a fermented and dried state. When they then hand-sort the beans to remove mouldy ones, they are catching the worst and most obvious ones, but they cannot undo any quality issues that were already present before fermentation began.
The quality of our cacao also comes through the farming and processing practices used.
Hand Harvesting: Our cacao is hand harvested - never machine harvested - which helps avoid contamination from machinery and environmental residue.
Careful Fermentation: Fermentation is carefully managed to maintain consistent temperatures and support the development of flavour and quality.
Rack Drying: Beans are dried on racks, up off the ground, reducing the risk of contamination that can occur when cacao is dried beside roads or directly on soil.
Biodynamic Farming Practices: Alongside this, the biodynamic farming practices our farmers use - including healthy soil, careful composting, and attention to soil pH - help limit the uptake of cadmium from the ground into the trees and beans. Check out our photo journal of the entire production process.
This combination of farming integrity, environmental care, and thoughtful processing is what we believe sets our product apart - producing cacao that is exceptionally clean, rich in flavour, and naturally low in heavy metals.
This care has been reflected in the recognition Sacred Earth Medicine has received, such as the Clean + Conscious Awards here in Australia, not to mention the International Chocolate Awards our producers have won overseas.
Drying the cacao beans off the ground in drying racks. The flesh on the cacao beans is still white, even after fermentation.
If you're curious about the quality and origins of your cacao, these are some great questions to ask:
The answers to these questions reveal a great deal about what ultimately finds its way into your cup - and why relationship with the source of your cacao matters as much as anything that happens afterwards.
At Sacred Earth Medicine, we believe that exceptional cacao begins with genuine care, and right relationship.
Relationship with the land, the farmers who tend the trees and with the fruit itself, long before it becomes the rich ceremonial cacao that finds its way into your cup.
There are no shortcuts to this kind of quality - so when you drink Sacred Earth Medicine Ceremonial Cacao, you can rest assured that you are receiving beans selected at their freshest and most vital, nurtured through each stage of processing, and grown by families who take genuine pride in their craft.
For us, it’s all about integrity, freshness and honouring cacao as a sacred gift of the earth from the very beginning.
It’s important we share this story, so you know, with SEM, you are in good hands!
Hand-selected cacao means that individual beans or pods are sorted by human hands rather than machinery. However, the term is used loosely in the industry. At Sacred Earth Medicine, our hand selection takes place at the fresh pulp stage (before fermentation begins) when the true quality of each pod is still clearly visible. This provides significantly more quality control than hand-sorting dried beans after drying or roasting is complete.
At the fresh pulp stage, the condition of the cacao is visually apparent. Healthy beans are covered in bright white, juicy flesh, while compromised beans show dark and discoloured pulp. Once beans have been fermented and dried, this visual distinction largely disappears. Selecting before fermentation means only the freshest, highest quality beans enter the process, which directly affects the cleanliness and potency of the final cacao. This is why our mould tests consistently return results below the detectable level, under 10 colony-forming units per gram (<10 cfu/g).
Hand-sorting after fermentation and drying can remove the most visibly damaged or mouldy beans from a batch, which is better than no sorting. However, it cannot necessarily identify beans whose quality was already compromised before processing began. Beans from healthy and compromised pods can look very similar once dried, which means post-processing sorting has inherent limits. Sacred Earth Medicine's approach is to inspect pods and beans before fermentation begins. This prevents compromised beans from entering the batch in the first place.
Sacred Earth Medicine ceremonial cacao is independently tested for mould (general mould determination) and mycotoxins including Aflatoxin B1, B2, G1, and G2. Results consistently return below the detectable threshold — under 10 colony-forming units per gram (<10 cfu/g). These results are a direct reflection of our fresh pulp bean selection at the pod stage, the biodynamic farming and the careful processing practices our Peruvian farmers use.
Biodynamic farming supports healthy soil biology and overall plant vitality, which contributes to more resilient & potent cacao pods. Our farm's careful composting practices, attention to soil pH, and avoidance of agricultural chemicals help maintain conditions that limit both the uptake of heavy metals like cadmium from the soil, and the environmental conditions that favour mould development. Combined with rack drying (rather than ground drying) and careful fermentation management, biodynamic farming is an integral part of why our cacao consistently tests so cleanly.
Purchasing cacao beans in a fermented and dried state (as most companies do) means the buyer cannot fully know the quality or freshness of the original harvest. By the time beans are dried, the quality and freshness of the original beans are almost invisible. To supplement harvests when more cacao beans are needed, our farmers purchase supplementary beans from the 90 surrounding farms. They purchase beans exclusively at the fresh pulp stage, within 24 hours of harvest, so the same pod-level inspection can be applied to every bean in every batch, regardless of source.
While the answer is yes, our beans are hand selected, we want to highlight the importance of when that selection happens, and why we believe starting at the source makes all the difference!
The journey of womanhood is a series of profound initiations, and perhaps none is as misunderstood or as shrouded in mystery as the transition from the Mother archetype into the season of the Wise Woman.
In this journal, we’re lovingly inviting busy, stretched-to-the-limit mamas to embrace simple, soulful self-care cacao rituals infused with kindness that offer true nourishment.
We can harness both the grounding and cosmic energy of Ceremonial Cacao to scry, to listen deeply and to welcome the wisdom of our ancestors.
