Cacao is four thousand years old,
we are introducing it all over again.
Idea
Before cacao was processed into a chocolate bar, it was a brew. The Maya and the Aztecs took it bitter, foamy and strong. Theobroma cacao, literally “food of the gods”. Europe added sugar and forgot the rest.
We are going back to something drier: less sugar, less processing, more nature.
Cocoa = Cacao
Cocoa has come to mean the worthless defatted powder in a sachet. Cacao, originally, is an infusion of the whole bean. Same origin, two different products, so we are changing the approach and breaking that stereotype, cup by cup.
What we do differently
Cacao
Non-defatted cacao mass made from the whole bean. Worked precisely at source, to reach the highest aromatic profiles and nutritional value.
Theobromine, not caffeine
It works gentler, holds longer and without sudden crashes. Caffeine peaks after 30 minutes and is gone within about 5 hours. Theobromine activates after 2-3 hours and stays for 6-8.
One kind of bean, one origin
Peru. Colombia. Ecuador. Guatemala. Regions where nobody had to rediscover cacao farming. Every bean and every variety tastes different, and we do not change that. From criollo and trinitario to forastero.
All we add to our blends are natural spices, bringing out nothing but the natural flavour profile of each one.
From farm to cup
A bean's journey differs little from the one ordinary chocolate takes: fermentation, drying, roasting, winnowing, grinding, a short conche. We do not process the beans ourselves, we look for masses that have passed through the fewest hands: no alkalising, no defatting, no hours of conching, because those are the three steps that take away aroma and nutritional value.
Shavings, not blocks
We do not sell cacao in blocks. We break it into shavings, ready to brew at home. No professional tools to buy.