Cacao Bar

Acriollado cacao from Cahabón

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Organically grown in Cahabón, Guatemala by Mayan Q’eqchi’ small-scale farmers, this rare Acriollado cacao—a natural blend of Criollo and Trinitario—carries generations of tradition in every sip.

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Full-bodied and nutty with notes of blackcurrant and berries, it finishes soft and warm. Enjoy pure with water or in your favorite recipes.

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Made from 100% pure cacao, shaped into easy-to-use coins.

Matagalpa, Nicaragua

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Organically grown in the cloud forests of Matagalpa, Nicaragua, this sustainably produced cacao is cultivated without chemicals, with farmers earning fair, premium prices.

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A well-fermented blend of Criollo and Trinitario, it offers a deep chocolate aroma, subtle floral notes, and a soft, rounded finish. Lightly roasted at low temperature and finely ground for easy dissolving, it delivers a smooth, clear effect—ideal for both first-time drinkers and seasoned cacao lovers.​​

Cusco, Peru

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Organically grown in the jungle of Cusco’s Quelloúno Valley, Peru, this rare Chuncho cacao—locally called “señoritas” for its tiny beans—is native to the region and traditionally cultivated for generations. First grown by the Machiguenga people, it thrives today on a family farm bordering protected natural parks, in harmony with the surrounding biodiversity.

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Hand-selected and minimally processed, this delicate cacao reveals fruity acidity, no bitterness, and a smooth, warm aroma that blooms beautifully in a frothy drink. Gentle and heart-opening, it invites presence and connection with every cup.​