In this episode of Women of Cacao, we hear from Raven Hanna, scientist, author of One Cacao Tree, and micro–cacao grower on Hawaiʻi Island. Tending around 50 trees in a food-forest system, Raven shares her experience fermenting and processing cacao on the smallest scale—challenging the idea that “real” chocolate requires industrial volumes.

Drawing from her research on homegrown cacao traditions in Belize, Mexico, the Philippines, the Caribbean, and Samoa, she maps a global landscape of rustic, unfermented or lightly fermented drinking chocolates. Along the way, Raven unpacks how unfermented cacao behaves differently in the cup and in the body (bitter, more coffee-like, more stimulating) and why these preparations function as everyday nourishment and morning fuel rather than dessert.

At the heart of her message is a core reminder for makers, growers, and facilitators: there is no single “best” way to grow, process, or drink cacao—only culturally grounded, context-specific practices that deserve to be honored alongside fine-flavor bar traditions.

This episode of Women of Cacao features Lilla Toth—Hungarian chocolate educator, international chocolate judge, and tea–cacao pairing expert based in Vienna. As a member of the grand jury of the International Chocolate Awards and a trainer with the IICCT (International Institute of Chocolate and Cacao Tasting), Lilla pulls back the curtain on how the world’s best craft chocolates are actually judged.

Leila walks listeners through the behind-the-scenes structure of the International Chocolate Awards: regional and world competitions, blind tasting, palate calibration, the infamous lukewarm polenta, and why judges first ask a simple question—“Do I like this?”—before diving into complex flavor notes. She explains the Awards’ strict commitment to fully traceable cacao, no industrial couverture, and clean ingredient lists, and how this has driven real change across the industry.

From there, Leila explores three big trends shaping craft chocolate today:

• Purity – high-percentage and even 100% bars that are now genuinely pleasurable to eat

• Provenance – microlots, rare origins, and deeper relationships with farmers and origin makers

• Playfulness – alternative sugars and “milks,” drinking chocolate as serious as specialty coffee, bold gastronomic flavors, alcohol infusions, and experimental post-harvest methods inspired by specialty coffee fermentation

Throughout the conversation, she emphasizes balance, integrity, and respect—for the cacao, for the farmers, and for the culinary cultures behind each bar. Listeners are invited to grab a cup of cacao, settle into a quiet space, and enjoy an insider’s tour of the evolving world of craft chocolate, from judging forms and defect maps to the future of traceable, truly ethical cacao.

In this episode of Women of Cacao, Ecuador-based founder of Aukey Cognitive Chocolates, Natalia shares the neuroscience of cacao and how chocolate interacts with the brain. Drawing on research in gamma brainwaves, dopamine and reward pathways, multisensory integration, and the endocannabinoid system, Natalia explains how visual cues, aroma, texture, sound, and context shape not only flavor perception, but also mood, memory, and connection. She shares findings that link high-cacao chocolate (70%+) with improved cerebral blood flow, cognitive performance, and emotional regulation, and presents parallels between the neurological effects of laughter, deep meditation, and cacao. The conversation closes with practical implications for makers, facilitators, and wellness practitioners: mindful, multi-sensory cacao experiences can be designed to enhance focus, empathy, and group cohesion—turning chocolate into a deliberate tool for cognitive and emotional transformation.

In this episode, we travel to the high mountains of Talamanca, Costa Rica, with holistic therapist and Bribri–Cabécar healer India Mayorga to explore the cosmovision of cacao as a living spirit, not a commodity. India shares an ancestral origin story of cacao—Siru—as told through her matriarchal lineage, explaining how cacao is woven into Bribri cosmology, law, and ceremony, and why her community speaks of having “cacao blood.” She also touches on traditional protocols (including why Bribri women do not drink cacao during menstruation), the role of women as guardians and ritual preparers of cacao, and how modern practitioners can approach cacao with greater reciprocity, respect, and relationship to original peoples and lands.

Conversations from the Women of Cacao Summit—uniting the many voices shaping the future of cacao and chocolate. Join our global community, register for the next FREE live summit, and explore monthly gatherings at womenofcacao.com.

Welcome to the Women of Cacao Podcast, Season 1, sharing highlights from the Women of Cacao Summit 2025.

In this opening ceremony of the Women of Cacao Summit 2025, hosts Ava J and Fiorella welcome listeners into a four-day journey that bridges cacao and chocolate, ancient cosmologies and cutting-edge research. Broadcasting from Cusco, Peru, Fiorella shares the scope of this year’s gathering: more than 40 women speakers, 32 workshops and panels, 23 cacao origins, 7 native languages, and 25 partner organizations working across the cacao and craft chocolate value chain.

Through blessings from First Nations and Indigenous elders, the episode honors cacao as a feminine, sacred plant teacher and a living bridge. Listeners are invited to treat the summit like a personal rite of passage—from head to heart—showing up in self-responsibility, reverence for the land, and respect for the communities who have carried cacao’s wisdom for generations.

This episode opens Season One of the Women of Cacao Podcast and highlights a selection of standout sessions from the 2025 Women of Cacao Summit. RSVP for next year’s free live event or join our ongoing community gatherings at WomenofCacao.com.