Cacao for the moments that connect us
Ceremonial-grade cacao with a natural depth. Fruity brightness, nutty undertones, and the earthy balance of functional mushrooms. A cup that holds back on sugar so the real flavour can come through.
Ceremonial-grade cacao
We use two distinct varieties: Arriba Nacional from Ecuador, kept raw and tested for purity and Trinitario from Venezuela, gently heated to develop its natural, nutty depth.
Arriba Nacional from Equador
A bright, floral cacao known for its lightness and subtle acidity. We keep it raw, unroasted and unalkalised preserving its natural profile. Each batch is tested for safety, including microbial checks, without any need for further processing.
Trinitario from Venezuela
Richer and more full-bodied, this variety is gently heated—not just for stability, but to deepen its natural flavour. The result is a warm, nutty note that rounds out the blend and gives Barista Cacao its signature depth.
Ceremonial-grade
Barista Cacao is crafted with ceremonial-grade cacao from smallholder farms in Latin America. For us, ceremonial-grade means working with the highest quality cacao varieties, traditionally grown in South and Central America, and honouring them by keeping them as close to their natural state as possible: non-alkalised, sometimes raw, never excessively heated, and minimally processed to preserve their natural flavour, character, and nutrients.
Mushroom infused
Each serving contains 1,400–1,600 mg of Chaga, Reishi, and Lion’s Mane. We’ve added these mushrooms first and foremost to balance the flavour. Their natural earthiness softens the cacao’s acidity while also being rich in naturally occurring compounds such as beta-glucans and polyphenols, known for their antioxidant properties.
No refined sugars
Each serving contains less than 3 grams of unrefined and organic coconut blossom sugar. Slightly caramel in character. Balanced, not dominant. Just enough to round the blend, never to cover it.
Glycemic index
Coconut blossom sugar has a glycaemic index (GI) reported around 35, compared with roughly 60–65 for regular cane sugar.*
*Values are approximate and can vary depending on origin and testing methods.
Low in caffeine
Cacao naturally contains much less caffeine than coffee (typically around 80% less) and naturally more theobromine. While caffeine acts quickly, theobromine is absorbed more gradually and has a milder effect on the body.
Vegan friendly
Entirely plant-based. No dairy. No gums. Nothing extra. Just thoughtfully sourced ingredients, chosen with care.
Served hot and cold
Barista Cacao can be served warm or over ice. The same blend, comforting in winter, refreshing with coconut milk in summer.
Crafted for baristas and cafés
Barista Cacao was crafed with cafés in mind. and holds its own with any dairy or alternative.
Find barista cacao near you
Barista Cacao is now served in more than 125 cafés that value quality, craft, and a good cup made with care.