Description

Theobroma cacao, an amazing plant farmed within only 20 degrees north or south of the equator (with the majority coming from only 10 degrees either side), is best known throughout the world for its bi-product chocolate.

It may come as a surprise that over 80% of the world’s chocolate is predominantly sourced from the West coast of Africa and made up of sugar, milk powder and vegetable oils. The word Theobroma derives from Greek “food of the gods” and this fermented bean was both currency and food throughout Mesoamerica for thousands of years prior to the first European settlers arriving. It was here that cacao was first discovered, indigenous to the region and first served as a bitter drink, made with water, and selected spices and herbs.

There is evidence of cacao consumed in ceremonial bowls over five thousand years ago, and it is considered that ancient tribes believed cacao to have many health benefits, especially for the heart and connection to mother earth.

Historic artifacts depict cacao as a central part of both wedding and religious ceremonies across the whole region. Sadly what followed the initial meeting between the Spanish conquistador, Cortez and the Aztec king Moctezuma in the Aztec capital of Tenochtitlan, (Now Mexico city) in 1519, was mass genocide and death of over twenty million people with most of the culture and history erased.

Fast forward to today, developed and manufactured in Worthing West Sussex, Bare Cacao is, quite simply as the name suggests, nothing but 100% organic cacao. Roasted ground and packed in a beautifully designed black and gold pack, with all beans coming from ethical sources in Peru. The innovation is in the fact its ground and prepared in much the same way as a premium grade coffee and served in a French press (cafetiere). The core principle in the beverage is derived from the way in which this drink would have been consumed for thousands of years.

Related Podcasts