Cacao Mama Mauritius

30/08/2025

🌍🍀Earth of Cacao – Second Edition 🪬

The heart of cacao is calling us once again… 💫
After the magic we shared together in our first retreat, we are opening the circle for a new journey – a deeper dive into presence, connection, and the medicine of the Earth.

This retreat is more than a pause — it is a homecoming.
🌿 Days filled with sacred medicine ceremonies, movement, dance, and healing sound journeys.
🌊 Moments of stillness by the waterfall, meditations, and community circles.
🔥 Nights of warmth by the fire and celebration under the stars.

The second edition is born from gratitude, love, and the wish to share this sacred space with kindred souls who feel the calling.

💌 Only 10 spaces available.
📅 Dates: 13-14 September 2025
📍 Location: Anahata private retreat center (East Coast of Mauritius)

Are you ready to walk the path of the heart?
DM for details of the program🌱✨

By &

20/08/2025

British researchers described the composition of microorganisms involved in cocoa fermentation.
The results of the study published in Nature Microbiology can help optimize the production of premium chocolate.

The taste of cocoa is largely determined by the fermentation process of beans. After harvesting, fresh cocoa beans together with the pulp are placed in wooden boxes, where the fermentation process with the participation of bacteria and fungi takes place for 5-7 days. Microorganisms convert sugars from the pulp into alcohol, and then into lactic and acetic acids.
As a result, cocoa beans lose their bitterness and acquire a characteristic brown color and chocolate aroma.

Unlike other fermented products, such as wine or cheese, to which certain microorganisms are often added on purpose, cocoa is fermented without human intervention, thanks to bacteria and fungi from the environment.
Due to this feature of production, it is still not entirely clear how a certain set of microorganisms affects the taste and aroma of chocolate.

23/07/2025

Happy Yoga & Music Day 2025 in co-creation with Green Village 🫶🏻✨

22/07/2025

🙏 infinitely grateful to Anahata Mauritius and Earth keepers, light souls Morgane and Jean Philippe for the heart-full co-creation 🫀🙏💫✨🫶🏻

13/06/2025

Varieties of the Cacao 🌱

There are 3 main varieties of Theobroma Cacao that are commonly known:
Crillo, Forastero and Trinitario.
Crillo is the indigenous variety, the grandmother, the original plant that is coming from the tropical forests of Latin America. Its content is richest one and theobromine is at the highest level.
Forasteto the hybrid, that was historically modified to satisfy the expanded needs of the chocolate industry, less fragile and more durable variety, also less potent in the theobromine and other useful elements content.
Trinitario is another hybrid variation of the cacao that is so called fast food in the chocolate industry. Optimal for volume production, less potent qualities.
For non professionals it’s almost impossible to understand which seeds of which variety they are consuming in the chocolate, however if you are practicing mindfulness and energy nature, remember to use for your practices the ceremonial grade cacao of criollo variety or mix of criollo / forestero with dominating of the criollo 🙏

11/06/2025

01/06/2025

Aho beloved friends ✨
June is so beautifully filled 🪬
I’m grateful to share with you list of our events at Green Village Le Morne:

🌚13 June ~ full moon circle ceremony
🎼14 June ~ immersive sound journey
🔥15-22-29 June ~ Temazscal sessions
🧘21 June ~ Yoga & Music Day (with Ecstatic Dance Flow and immersive 360 degree projection).

Please contact Agathe +230 5940 2412 for the inquiries and bookings 🪬

30/05/2025

🌿 Earth Of Cacao — 2 days Transformative Retreat in a pure pristine Nature of the private retreat eco lodge.
July 5–6 • Mauritius 🇲🇺

Nestled in a lush riverside paradise, among tropical forest in a secluded mountains area of the south-east where we invite you to our private retreat experience — a deep immersion into consciousness, nature, and the opening of the heart: Earth Of Cacao.

Over two soulful days, you’ll be guided by Maria, a medicine woman, cacao keeper, yogini, dancer and energy healer deeply rooted in the Mesoamerican and Vedic wisdom traditions. She will be supported by Iskander, a ritual musician and shamanic practitioner immersed in Amazonian lineages and Sanatan Dharma consciousness.

Together we weave a healing space where ancient rituals, sacred medicinal plants, breath, sound, movement, silence, and deep connection to the Earth awaken transformation alchemy and presence.

🌺 Day 1
– Arrival & welcoming circle with herbal tea and nourishing snacks
– Sacred smudging ritual & attunement to the retreat space
– Water ceremony at Yamuna waterfall & river
– Quiet time for self-reflection and integration
– Sacred Cacao Ceremony by the fire – sound bath, voice activation, intuitive dance
– Healthy Dinner & starlit rest

🌞 Day 2
– Morning yoga flow, breathwork & energy healing practice
– Plant-based nourishing breakfast
– Optional eco-walk through the retreat center vortex area or self-reflection time
– Dynamic meditation
– Closing sacred circle with oracle reading
– Lunch & farewell

Earth Of Cacao is not just a retreat — it is a sacred portal of healing, remembrance, and realignment with Mother Earth.
A sanctuary to reconnect with your body, heart and soul, to release the old, awaken your inner wisdom, and celebrate life in all its ultimate beauty.

✨ For those walking the path of truth, alignment, inner peace, and heart expansion.

Places are limited to 10 persons.
SNGL or DBL accommodation in a eco lodges.
DM for inquiries and bookings🪬