What is cacao and how is it different from cocoa or hot chocolate?
Cacao is the raw, unprocessed seed of the Theobroma cacao tree. Cocoa is cacao that's been roasted and heavily processed — stripping most of its flavanols and nutrients. Hot chocolate is a sweetened, often milk-based drink using cocoa powder. Our products are minimally processed, single-origin cacao beverages — closer to what the Maya drank than anything you'd find at a coffee shop.
How is this different from coffee?
The main stimulant in cacao is theobromine, not caffeine. Theobromine provides smoother, longer-lasting energy (4–6× the duration) without the blood pressure spike, jitters, or crash. It's also not addictive — the DSM-5 doesn't classify it as such. You can stop any time without withdrawal symptoms.
What is theobromine and what does it do?
Theobromine is a xanthine alkaloid — in the same family as caffeine, but structurally different. It's a mild central nervous system stimulant and vasodilator: it opens blood vessels, supports cardiovascular health, and provides sustained energy without triggering cortisol or raising blood pressure. The Harvard COSMOS trial found daily cacao consumption reduced cardiovascular mortality by 27%.
How much caffeine is in each product?
Our cacao products contain trace amounts of caffeine — typically 10–20mg per serving, compared to 95–200mg in a cup of coffee. The primary stimulant is theobromine (250–400mg per serving), which behaves very differently from caffeine.
How do I prepare it?
Add 2 tablespoons (about 15g) to 200ml of hot water or milk, stir well or froth. You can drink it black, with plant milk, or with a small amount of honey. Each product has its own character — Ecuador is naturally sweet, Guatemala is complex and warming, Indonesia is bold and earthy.
Is it vegan, gluten-free, and sugar-free?
Yes to all three. Our products contain 100% single-origin cacao — nothing added. No sugar, no dairy, no gluten. Certified vegan.
Where do you source your beans?
Ecuador: Arriba Nacional from the Amazon basin, Zamora-Chinchipe province. Guatemala: Criollo from Alta Verapaz. Indonesia: Sulawesi Forastero hybrid from South Sulawesi smallholder farms. All sourced directly from farms or cooperatives. No commodity cacao.
Can I drink it if I'm sensitive to caffeine?
Most likely, yes. Because cacao's stimulant is theobromine rather than caffeine, people with caffeine sensitivity typically tolerate it well. If you have a severe sensitivity, start with the Ecuador (Light Roast) which has the lowest stimulant intensity.
What does "single origin" mean?
It means every gram comes from one specific farm or region — not blended from multiple sources. Single origin preserves the terroir: the soil, climate, and agricultural practices of that specific place. It's the same reason a single-malt Scotch tastes different from a blended whisky. You're tasting one place, one season, one variety.