A gentle approach to ceremonial cacao
A warm cup of cacao can be a small act of care in a world that asks us to move too quickly. This gentle approach to ceremonial cacao is less about rules and more about slowing down, breathing deeply, and giving yourself a quiet moment to reconnect — with your body, your senses, and the simple comfort of real cacao.
What is tree to bar chocolate?
Deep in the lush forests of Costa Rica’s Caribbean coast, cacao grows directly from the trunk of the tree — a living reminder that chocolate begins as a vibrant tropical fruit long before it becomes a bar. Tree-to-bar chocolate starts here: close to the land, the farmers, and the cacao itself.
Fermented vs Unfermented Cacao: Flavor, Nutrition & Why We Work With Both
Fermentation changes more than flavor in cacao — it changes nutrition too. At Cacao Huasi, we explore both fermented and unfermented cacao through handmade bars, brittle, and raw nibs, balancing deep chocolate flavors with the bright, mineral-rich qualities of raw cacao. Inspired by research from São Paulo State University and generations of cacao knowledge from farmers and tree to bar makers in Costa Rica.
Meet the Makers Behind the Chocolate
Every bean-to-bar chocolate maker has a unique philosophy, shaped by different origins, techniques, and traditions. Meet some of the passionate makers behind the world's craft chocolate movement and discover why tasting chocolate means discovering the people who create it.