In many societies, cacao was highly valued and often reserved for royalty, warriors, and priests—mostly men. Women and common people had limited access to it, as it was seen as a powerful and prestigious drink.

When the Spanish brought cacao to Europe in the 16th century, it was sweetened and transformed into the chocolate we know today. Over time, industrialisation shifted the focus from its sacred and nourishing properties to mass production.

Now, there’s a beautiful revival of cacao in its purest form, honouring its origins and reconnecting with its ceremonial use. More people are rediscovering its power, not just as a drink but as a plant medicine that nurtures the body, mind, and spirit.