Poured in 150+ cafés · Soho House, LOT61, Saint-Jean · Amsterdam to Paris to New York
Why cafés pour it
It fills the afternoon gap
The customer who's had enough caffeine still wants a warm, well-made cup, and mint tea isn't a signature drink. Cacao at roughly 80% less caffeine than coffee gives them a real order instead of a compromise, at full menu price.
It works like other drinks
One levelled scoop (12.5 g), stirred with hot water to an espresso-thick base, then your milk, your froth, your art. No new equipment, no new technique. A barista pours their first good one in minutes. Oat behaves beautifully. Iced version for summer, same bag.
It gives your team something true to say
Fine-flavour cacao from Latin America: longer fermentation for depth, roasted low and slow, never alkalised (the process that darkens but also strips its character). Under 3 g sugar per serving. Your baristas can taste the difference and explain it, which is worth more at the counter than any card we could print.
Taste it before we decide anything
The first cup of Barista Cacao someone ever tastes is usually made by you, not us. So we're careful about where it's poured. Every partnership starts the same way: a sample on your machines, with your milk, poured by your team. If it's good on both ends, we talk.
Prefer straight email? hello@reclaem.com