Jonas crafts unsweetened ceremonial grade cacao that is used in cacao ceremonies around the world. He hosts cacao ceremony monthly with his men’s circle, during which they drink cacao and then practice embodied wrestling. He also regularly teaches how to stone grind fresh cacao paste from the bean using a traditional metate. After first encountering sipping chocolate in Oaxaca Mexico in 2012, Jonas founded the bean to bar dark chocolate company, Firefly Chocolate, in 2014, with the mission of inspiring awe and wonder through cacao. Always with a focus on health, he initially launched 85% dark chocolate in a variety of flavors, sweetened with low glycemic coconut sugar. He also pioneered a bio-regional wild harvested chocolate bar, celebrating bay nuts, a food used by the native peoples of the SF Bay Area.