Our Cacao
Our cacao grows in the Andean Amazon of northern Peru — Criollo beans, grown wild, cared for the way they've been for generations. Cacao has a long history in this part of the world; Inca, Quechua, and Mayan communities were using it in ceremony centuries before it reached anywhere else.
We buy through close relationships with the farming communities who grow it — not through a broker, not through an anonymous supply chain. Through a UTZ-certified program, that means fair trade pricing, sustainable growing methods, and real care for the land the cacao grows on.
In practice, that also means putting tools, resources, and education back into these communities. Not just taking the beans and moving on, but building something with the people who grow them.
“I'm a massive energy person and the energy of Luna is so full of Integrity and Love . I relish serving this cup of magic to myself and my beautiful Clients! So glad I found you… Devote definitely.”
ELLA
OUR JOURNEY
begins beneath the canopy of native trees alongside other plants, not on a cleared plantation.
The beans arrive wrapped in the sweet white pulp of the cacao fruit. Once picked, they're fermented in wooden containers, then dried slowly in the sun. This step is what actually builds the flavour.
Once dried and sorted, the beans become cacao nibs. These are still used in ceremony in the cultures where cacao originated, but you don't need a ceremony to use our cacao. Nibs are naturally rich in antioxidants, magnesium, and iron, offering a natural boost to your well-being and vitality.
From there, we grind the nibs into paste — cold, without heat, so nothing gets stripped out along the way. What's left is the whole bean: cacao butter intact, along with flavonoids that support heart health and minerals that support overall wellness. It's the same paste whether you're using it in ceremony or in a cup before the school run.
