KAKAO sources native/heirloom, wild-crafted, regenerative organic cacao beans. We go the extra mile to ensure our cacao isn't mixed with any other lower-grade genitically altered or commodity cacao. We have direct relationships with the farmers from whom we source, ensuring our customers receive only the highest quality Drinking Chocolate available. Our pure and signature blend are currently made from two different native cacao varieties,cacao chuncho from Peru and cacao criollo from Guatemala.

Unlike cocoa powder or the 'raw' cacao powders you find on your grocery store shelves, our KAKAO is stone ground using THE WHOLE BEAN. This means the cacao butter is included, resulting in a higher nutritional value and a higher concentration of the plant compounds that elicit cacao's medicinal effects.

Due to our minimal processing, our cacao beans still contain most, if not all, of their beneficial compounds. Once harvested, our native cacao beans undergo fermentation, a natural process that cultivates their flavor profile and activates certain compounds. The beans are then roasted at low temperatures, cracked (winnowed), and stone ground by traditional means. We go the extra mile to food process our finished paste, resulting it a fine powder. This makes our customer's cacao ceremonies as simple as blending our KAKAO with hot water. No more chopping massive cacao blocks! Learn more here.

From tree to cup, our drinking chocolate is cultivated with intention. Our entire process is approached with reverence and respect for both the land and the people responsible for cacao's cultivation. Reciprocity is expressed at every step. Even our finished products are handled with care, out of respect for where they came, and respect for where they are going.