Organic Cacao Brew

Brewed cacao comes from roasted cacao beans. Our ground cacao originates from Costa Rica. What makes our cacao so special is Costa Rica
is a very small country and 70% of all cacao commodity trading is done privately without the use of middlemen commodity exchanges. This gives us full control over quality and allows us to work directly with the farmers themselves to ensure they are provided a safe and favorable working environment.

Costa Rican cacao is quite uncommon, if not rare, and it’s some of the highest quality cacao globally. When you drink our brewed cacao, you’re experiencing the highest tier of cacao quality.

Brewed cacao is very healthy. It contains a myriad of
antioxidants, including the amazing compound theobromine. It acts similarly to caffeine without the many drawbacks of caffeine. It can boost mood, energy levels, help with inflammation, reduce blood pressure, and help manage cholesterol by increasing your HDL (the good cholesterol).

Not only is brewed cacao healthy, it’s also delicious and full of deep, rich chocolate flavor. You can read more about the deep dive on brewed cacao here: What is Cacao Brew: A Deeper Look

You can absolutely customize your brewed cacao. The brewing experience is almost identical to coffee and tea, but with our ground cacao. We typically add a few pinches of sugar and creamer to ours. We’ve known many customers to add maple syrup or agave to theirs. We even have a video on how we make it! Visit our YouTube to give it a watch by clicking here.

What makes cacao brew so exciting is that it offers a very different flavor profile to coffee and tea, so you may have to change up what you add to it, but you also may discover some mind-blowing combinations as being your brewed cacao journey. If you have any flavor combinations, let us know!

There are many ways to brew cacao. Actually, almost every way you brew coffee and tea, can also be used to brew cacao. That means Frech Press, percolator, mesh filters, pour overs, coffee pots... and so on. The best method will always be steeping, usually using the French Press or submerging via mesh filter. This allows the water to pull out all the flavor and nutrients. A pour over can work, but the water doesn't soak into the ground cacao long enough to extract that deep, chocolate flavor.