Mama Cacao has been one of my greatest teachers – she speaks a universal language of heart-opening and presence. Yet, each cacao I’ve met across the world carries her own personality, shaped by the soil, the people, and the history of the land. I was used to the cacao from Latin America, while I traveled to Indonesia I found another version.
Cacao is not native to Bali or even Asia. She was born thousands of years ago in the lush rainforests of South America, in what is now Ecuador and Peru. The Maya and Aztec cultures in Mesoamerica (Mexico, Guatemala, and surrounding regions) were among the first to prepare cacao as a sacred drink, using it in ceremony to connect with the heart, spirit, and the divine.
During the colonial era, the Spanish took cacao beans from South America and brought them to their colonies around the world, eventually reaching Southeast Asia and Africa. The Dutch East India Company introduced cacao to Indonesia in the 17th century, planting trees in Java and later in Bali. Today, cacao is woven into the culture here, but its roots and spiritual traditions still point back to the Mayan lands.
The differences between the cacao – on a ceremonial level – my experience
Bali’s cacao feels gentle yet powerful, like a soft wave breaking open the heart. Her flavor is sweeter, with earthy notes that carry a grounding, smoky undertone. It’s as if she reflects Bali itself: warm, open, and inviting, yet deeply rooted.
Peruvian cacao is vibrant and full of life. Every time I drink Peruvian cacao, I feel a burst of energy, joy, and creative flow. The taste is often bright, with fruity and floral notes that mirror the wild diversity of the Andes and Amazon where it grows.
Guatemalan cacao feels like a wise grandmother, soft, nurturing, and deeply spiritual. This is where much of the ceremonial cacao tradition still lives, preserved by the Mayan people. When I drink Guatemalan cacao, I feel calm, held, and deeply connected to ancient memory.
Ecuadorian cacao is one of the most aromatic and complex I’ve ever tried. There’s a depth and richness in its energy, mysterious and meditative, like entering a sacred cave. Known for the Nacional (Arriba) variety, Ecuadorian cacao often tastes of jasmine, nuts, and soft citrus.
Costa Rican cacao carries a vibrant, tropical essence. Though I don’t remember every detail of its flavor, I recall a sense of balance and warmth, a friendly, open-hearted energy that feels like the lush jungles where it grows.
Even though cacao has now spread across the globe, now growing in Africa, Asia, and other tropical lands, her ceremonial roots are deeply tied to Mesoamerica. When we drink cacao, we are connecting not only with the spirit of the land where it was grown, but also with the long lineage of the Maya, the Aztec, and the ancestral peoples who first saw cacao as medicine.
For me, every cup of cacao is an invitation to honor both the present and the past: the farmers who tend the trees today, the earth that nourishes the beans, and the ancient spirits who first opened cacao’s heart to humanity ♥︎
miracles of the moon ☽ 