This poncho is handwoven by Mamita Hilaria, a woman from the Andes who carries the ancestral knowledge of her people. She learned to spin and weave from her mother and grandmother, as their mothers did before them.

Mamita raises her own alpacas in the highlands. She gathers the wool with care, spins it by hand, and dyes it using plants from the surrounding mountains following traditional methods passed down through generations.

Each weaving is a prayer, inspired by Pachamama. The symbols tell stories of the land, the plants, and the waters woven for protection, harmony, and the deep connection between people and nature. This is not just clothing; it is a piece of living tradition.

Every Andean textiles is crafted with alpaca and sheep wool using ancient techniques passed down through generations, are predominantly practiced by women in the Andean tradition.
The process begins by gathering wool from sheep or alpacas during the rainy season to ensure its cleanliness. Fibers are then cleaned with a natural detergent made from a root called Saqta and left to dry completely. Next, the wool is prepared using an Inca instrument called Pushka to spin it into thread, a technique that can take around 3 to 4 weeks.
Afterward, the wool is dyed using natural pigments as

• Red, obtained from cochineal insects, symbolizes fertility.
• Yellow, from Qolli Quiswar, represents the Sun, Tayta Inti.
• Greens come from Chillca and Tayanka, representing nature.
• Purple, from Awaypilli, symbolizes union.
• Blue, from Indigo, represents the sky, the infinite.

The dyed wool is boiled with plants, then combined with a finisher comprising alum stone, natural salts, and lemon. Once dried, the different colored wools are woven into various textiles, each containing sacred symbolism based on Andean cosmology. Andean people draw represent their designs and symbols from their landscapes and native plants, including mountains, lakes, the sun, the moon, eyes, coca leaves, animals and more.Every piece is unique, crafted with dedication and love.
By purchasing these products, you support native communities in the Andes, helping to preserve their traditions and maintain their ancestral connection with Pachamama (Mother Nature).

♡ Flor de Cacao ♡

Made by Indigenous Ashaninka Women from the Yevanashi Community

from the Valley of Apurimac River where the Amazon Rainforest meet the Andes Mountains.

In this community, women exclusively manage the cultivation and processing of cacao, employing artisanal methods that maintain the cacao's nutrients and purity.

Our Ashaninka Cacao has a fruity and floral flavor

Its unique aroma and smoothness will make you taste the deep connection to the land where it grows and the hands that have nurtured cacao trees for generation.

Solid Cacao Bar (500g). Supports Womens Collective.

Cacao is believed to have originated in the Amazon Rainforest thousands of years ago. It was cultivated by ancient cultures, including the Mayans and Incas, who considered cacao a sacred fruit and a gift from the gods. Cacao beans were used as currency and in ceremonial rituals.
Cacao is a medicinal plant rich in antioxidants, flavonoids, and magnesium. It also contains essential nutrients like zinc, chromium, theobromine, vitamin C, iron, copper, tryptophan, and omega-6 fatty acids. Additionally, cacao has serotonin, a natural mood regulator, and anandamide, known as the "bliss molecule," which induces feelings of joy and well-being.

Ceremonial Cacao Recipe

• In a saucepan over low heat, add 2 tablespoons (30-35g) of cacao.
• As it melts, stir slowly and mindfully.
• Gradually add 110ml of water, stirring continuously.
• Optionally, add maca, turmeric with pepper, cinnamon & honey
• Blend with a blender or mix by hand.

Daily Drink Serving:

• In a mug, add 1 tablespoon (20g) of cacao.
• Add 110ml of water and mix.

In the forests near Quillabamba, the Matsigenka communities cultivate Chuncho cacao, a variety adapted to the region’s humid microclimates. These trees, some reaching over 15 meters tall, grow alongside native flora in traditional forest gardens. Genetic studies suggest Chuncho cacao shares ancestry with wild populations that persisted through past climatic changes.  

The Matsigenka selectively propagate trees with desirable traits, such as aromatic pulp, using low-intensity agroforestry methods. This approach maintains genetic diversity and supports local pollinators. The beans, processed minimally, retain a mild flavor with subtle fruity notes, reflecting the variety’s adaptation to its environment.  

Chuncho cacao originates from a centuries-old symbiotic relationship with the Matsigenka (Machiguenga), an Indigenous Amazonian people of the Arawak linguistic family inhabiting the Manu Biosphere Reserve and Upper Urubamba River Basin in southeastern Peru. Genetic and anthropological evidence confirms their cultivation of Theobroma cacao —the Chuncho variety—since at least the 16th century, predating European contact.  

Chuncho cacao is bioculturally inseparable from Matsigenka life, functioning as both a nutritional staple and for communal practices. Ethnohistorical studies, trace its role in pre-Columbian rituals venerating Tasoni (forest spirits within their animist cosmology) and its circulation along ancient trade corridors connecting Amazonian lowlands to Andean highland societies, such as the Inca Empire.

Maca is renowned for its energizing properties, enhancing memory and cognitive function, and strengthening the immune system. It is also an aphrodisiac that balances hormones and promotes fertility. This nutrient-rich root contains 10% to 14% protein and essential minerals like calcium, magnesium, and potassium. Additionally, Maca is a natural booster of progesterone, making it an ideal supplement for women looking to balance their hormone levels and improve fertility.

**How to Consume Maca**
Add one teaspoon (3-5g) of Maca powder to your daily diet by mixing it into juice, hot water, tea, granola, milk, yogurt, smoothies, fruit salads, or other foods.

Types of Quinoa:
-White Quinoa: Mild, nutty flavor with low-fat content, perfect for many recipes.
-Red Quinoa: Earthy, sweet flavor, high in fiber and antioxidants.
-Black Quinoa: Most nutrient-dense, rich in protein, fiber, antioxidants, magnesium, calcium, and iron.
Combining all three types of quinoa offers a range of nutrients and benefits. Quinoa is versatile and can be added to various dishes, providing essential nutrients and energy.