Barista Cacao - 125gr

Ceremonial-grade cacao, balanced with functional mushrooms

Crafted with cacao varieties like Arriba Nacional, known for its bright, floral notes, and Trinitario, offering a fuller, rounder depth.
Thoughtfully infused with organic functional mushrooms including Lion’s Mane, Chaga, and Reishi delivering 1400 to 1600 mg per serving. A meaningful amount, chosen for both taste and function.
Each serving contains less than 3 grams of organic coconut blossom sugar. Unrefined, lower on the glycemic index, with a subtle caramel note that rounds the flavour, never masks it.
No additives. Fully organic. Naturally low in caffeine. Works with any milk: dairy or plant-based.
Designed for consistency. Served hot or poured over ice.
This bag contains 8-10 servings.

What It’s Made Of
Ceremonial-grade cacao from Ecuador and Venezuela, blended with a meaningful amount of functional mushrooms. A touch of coconut blossom sugar brings balance, nothing more. Each ingredient is organic, carefully sourced, and minimally processed to preserve its character. And yes, for centuries, cacao is known to be a heart opener, but that’s something you may feel for yourself.

Ceremonial Grade Cacao
Ceremonial-grade cacao, crafted from the finest South American cacao varieties.

Functional Mushrooms
Barista Cacao is thoughtfully infused with a blend of organic functional mushrooms, including Lion’s Mane, Chaga, and Reishi.

Coconut Blossom Sugar
Each serving contains less than 3 grams of unrefined and organic coconut blossom sugar.

Coconut Milk Powder
We include organic coconut milk powder to add a creamy texture and subtle richness.

Cinnamon
A touch of organic cinnamon adds a warm, aromatic note to our blend.

Himalayan Salt
We use a pinch of Himalayan pink salt to balance the flavors.

How to make Barista Cacao
With the right tools and a little practice, you can create both warm and iced versions of Barista Cacao. Follow these steps to get started — it’s easier than it looks.

For a Warm Barista Cacao

1. Mix a scoop of the cacao blend with 40-45ml of warm water (around 65-75°C) in your cup. Stir until smooth, aiming for a consistency similar to an espresso shot, which will allow the liquid to blend seamlessly with the milk and enhance your latte art.
2. Froth your favorite milk to 60-65°C. For a latte-like experience use 150ml and for a cappuccino or stronger experience use 120ml or less.
3. Add the frothed milk.

For a Pour-over Iced Barista Cacao

1. Mix a scoop of the cacao blend with 40-45ml of warm water (around 60°C) in a pitcher.
2. Pour the cacao mixture slowly over a glass filled with ice and 150-200ml of chilled milk. Let the cacao flow through, creating a visually appealing effect.