Cacao has caffeine (but less than coffee) delivered in a fat matrix that slows absorption. Here's how it compares to coffee and tea, with the science behind the difference.

Behind every cacao collection at Kampura is a team of people whose experience, observation, and care help ensure quality from the moment a pod is picked. One of those people is César Aguirre, Kampura's Cacao Supervisor. César has worked at...

Cacao paste (also called cacao mass, cacao liquor, or cocoa mass) is the product of grinding roasted cacao nibs until the cocoa butter inside each cell is fully released. It contains only the fat and solids that were inside the bean....

Most cacao content online skips or glosses the details of this process. Kampura ferments on the farm in Izabal, Guatemala, which is unusual. Most ceremonial cacao brands buy pre-fermented beans from intermediaries and have no direct control over this step.

Learn how Theobroma cacao trees are started, how they grow, and how the beans inside their pods eventually become the raw material for chocolate and drinking cacao.

This is why agroforestry is sometimes described as growing cacao the way cacao already wants to grow.