My experience with ceremonial grade cacao began around four years ago, when Suaty moved into the home I was living in in Newtown, Sydney. Suaty and I connected in the cute courtyard of our home, where we would have many chats under the trees, drinking cups of tea. That was until Suaty introduced us to 100% cacao, from her Dad’s farm in Colombia.
I remember Suaty made my housemate and I this delicious smelling hot drink and we were blown away by the fact that this 100% cacao could be so delicious, and so different from what we grew up with (the sugar-y hot chocolate powder). We were also amazed that it was made traditionally with just water, and how creamy it was, being made with water only.
Not only did I love the taste, I also felt the goodness in a cup of cacao! Good, slow release energy (no jitters like coffee) no digestive issues, it helped me get my iron levels up, plus all the other feel good properties like magnesium and serotonin. I’m not a coffee drinker (because even a weak one makes me anxious 👵) but cacao I can consume at any time of the day. We had to bring this to Australia, so we decided to start a business together.
A lot of the idea came to us during the pandemic, I’m grateful for this project offering solace and creativity in those isolating lockdowns. Almost as soon as we could travel, Suaty headed home to Colombia for a visit, and I was lucky to join her. It was so nice to meet Suaty’s family and world. I could really see how adored cacao is in Colombia, and how it is a big part of Colombia's day to day life. I find the history of cacao fascinating, along with the fact that it has been used as a plant medicine for centuries. Suaty shared a lot of her knowledge and experience with cacao throughout our trip, inspiring me even more.
We met the beautiful farmers growing the cacao in the mountains of Colombia, passionate people who have been growing these beans for generations. They pour their heart and soul into their certified organic cacao, and are very kind people to work with. I also met Marcela, Suaty's good friend, who shared her cacao expertise with us from Colombia.
We then came up with the brand, with the help of my dear friend Chiara. Chiara did the most beautiful job bringing Pachamama Goods to life, delivering something far more special than we’d have imagined. This was such a nice chapter, working with Chiara and Suaty (old and new friends) connecting from opposite sides of the world. I remember a video call between Chiara and Meg in London, and Suaty and I here in Sydney, and we were chatting away and ideating together.
This project was already helping create connection, both near and far (an important value of Pachamama Goods).
Back to the cacao! We sourced our lovely suppliers in Colombia, and started navigating all the parts of being first time business owners. It took patience and determination to have our cacao arrive here in Australia, you can probably imagine that importing from Colombia is no easy feat. Earlier this year our cacao arrived, and what a feeling it was to hold our precious product in our hands.
Today, four months post launch, we are both so proud to have this product to offer, and are both enjoying spreading the word of Pachamama Goods cacao. It’s been so nice to see people who have tried our ceremonial grade cacao loving it, and hearing how good it makes them feel. It’s also been really special to watch my partner, friends and family enjoying our cacao, with quite a few of them converting from coffee to cacao.
I’m so grateful for this project - the community it has connected Suaty and I with so far, the creative outlet it provides, the collaboration with Suaty, and of course the beautiful cacao itself. I enjoy a cup every morning as part of my morning ritual, and often have another cup in the afternoon. I love bringing it to social events, where my friends and family can experience the heart opening feel, good properties of cacao. The beauty within this cacao goes far beyond what I could describe, I hope you get to experience it soon too.
With love, Katherine