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Seasonal cacao, for everyday rituals and professional kitchens.

PLACE OF ORIGIN

Three years ago, our work with cacao began during harvest in southern Mexico.

This is the region where cacao was first cultivated by Olmec and Maya cultures.

Over repeated seasons and close observation, we developed a way of working directly with experienced partners in the region.

THE WORK

The work is seasonal.

Cacao is handled through fermentation, drying and roasting, then released as pure cacao and drinking blends.

What changes is not the method, but the result, shaped by the cacao and the decisions made along the way.

Collaborators & friends

The most demanding work is carried out by our partners at origin.

Our responsibility is to recognize that work, make it visible and present it with accuracy.

Through selection, processing decisions and how the cacao is offered, we aim to support a clearer understanding of cacao and provide a considered way of experiencing it.

CACAO %80

Size
250g
Flavor
Classic
OTHER INFO
WHAT MAKES IT SPECIAL

Made from our original cacao near Guatemala border. Carefully fermented and dried to preserve flavor and nutritional value. Roasted at controlled temperatures to retain antioxidants, minerals, and depth of flavor.

INGREDIENTS AND NUTRITION

This cacao is made from whole cacao paste, including its natural cacao butter.
This matters because cacao’s naturally occurring compounds are best experienced when the whole food is consumed. The natural fats in cacao slow digestion and absorption, supporting a steadier, more gradual effect.

Beyond cacao butter, whole cacao naturally contains:

Polyphenols & flavonoids – plant compounds that support the body’s natural defense against oxidative stress
Theobromine – a mild stimulant that contributes to alertness without sharp spikes
Natural fats – regulate the pace of digestion and absorption
Tryptophan – an amino acid involved in normal nervous system function
Tannins & organic acids – formed during fermentation, shaping structure and digestion
Magnesium – contributes to normal muscle and nervous system function

Consumed as a whole food, these compounds act together, resulting in a calm, steady lift felt gradually over time.

Nutritional Information (Per 50 g)

Protein: 7 g
Total Fat: 24 g
Saturated Fat: 4 g
Unsaturated Fat: 20 g
Total Fiber: 2 g
Total Sugars: 3 g
Energy: 280 kcal
Sodium: 90 mg

CACAO %80

$35.00

ATLACA USE GUIDE

FOR DRINKING

Whether prepared professionally or at home, these are our two essential approaches to preparing Atlaca cacao for drinking.

PROFESSIONAL

Use a scale. Adjust ratios and temperature according to the cacao and service style.

Ratio

20–25 g cacao

250 ml water

Method

Add cold water and cacao to the mixing cup.

For higher viscosity, a small amount of ice may be added.

Blend using the espresso machine’s milk frother until fully dissolved, warmed and frothy.

Notes

Water is the standard preparation.

Milk may be added after preparation, but is not recommended. Milk interferes with flavor clarity and texture.

Atlaca cacao is designed to be tasted on its own.

HOME

This method follows the same approach as professional preparation, using home equipment.

Ratio

20–25 g cacao

250 ml water

Method

Bring water to a full boil.

Add cacao to the cup.

Blend using a manual or electric milk frother until fully dissolved and frothy.

Notes

Water is the standard preparation.

Milk may be added after preparation if desired, but is not recommended, as it reduces flavor clarity.

Atlaca cacao is designed to be tasted on its own.