Keith’s Cacao is on a mission to seek out the most potent beans—those that, once turned into a drink, will carry the drinker into a pure inner journey.

Keith called his sourcing intuitive, shifting between local markets and direct trades with farmers, yet always yielding consistent potency in active compounds.

Because cacao is sensitive to climate and post-harvest methods, even beans from the same tree can differ harvest to harvest. Keith trusted his instinct to choose the “right” ones, and the remarkable intensity of his cacao speaks for itself.

Fermented and dried on farms, the beans arrive at Keith’s Cacao taller located in San Marcos La Laguna, then move to over 20 families in the local Kaqchikel Mayan community. Here, women roast them gently by hand on a traditional clay comal over wood fire—a skill demanding practice and care—both to cleanse residual microbes and to unlock cacao’s flavors and bioavailability.

Hand-peeling follows, removing husks and sorting out defects to ensure purity. The beans are then ground back at the taller into a smooth paste, poured into bags, and left to dry at room temperature. Without tempering, each block reveals its natural white marbling.