Single-origin cacao house

A slow ritual,
rooted in the
rainforest.

Raw beans, ceremonial paste and bean-to-bar chocolate from five origins — stone-ground in small batches, traceable to the farm, with nothing added.

Explore the collection → Ceremonial cacao
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  • 5origins
  • 40+partner farms
  • 100%pure cacao
Hands holding freshly fermented cacao beans over the drying beds
Fermented & sun-dried at origin Pure cacao, nothing added.
Cupped hands full of dried cacao beans

Our story

A cacao house built by
bean people.

We started Kakawa with one stone grinder, a stubborn belief in single-origin cacao and five farming communities we wanted to work with for the long run. Every bean we sell can be traced to the hands that fermented it.

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Small Batch

Twenty kilos at a time, fermented and dried by the growers themselves.

Stone Ground

Ground slowly on granite so the cacao never runs hot or loses aroma.

Direct Trade

Five origins we can name. We pay growers well above the fair-trade floor.

Cacao beans drying in front of a wooden farm building
5Origin countries
40+Partner farms
100%Cacao, nothing added
2026Grinding since

From the grinder

Our signature collection.

From sun-dried raw beans to slow-ground ceremonial paste, every product is made from cacao we sourced ourselves and processed in small weekly batches.

Explore the full collection →

Popular Collections

 

 
“One cup of the Guatemalan ceremonial and the whole evening slowed down. It tastes like the forest it came from, not like a sweet shop.”
Your customerCustomer since 2026
4.9 from your reviews

Good to know

Questions, answered.

What is the difference between ceremonial and premium cacao?

Ceremonial cacao is the whole bean, ground into a paste with all its cocoa butter intact. Premium cacao is our fine powder and nibs — lighter, ideal for baking, smoothies and everyday drinking.

How do I prepare a ceremonial cup?

Chop 20–40 g of paste, whisk it into 150 ml of hot (not boiling) water or plant milk, and add a pinch of cinnamon or chili if you like. Drink slowly.

Are the raw beans ready to eat?

They are fermented and sun-dried. Many people roast them lightly (around 120 °C for 15–20 minutes) before peeling, which also brings out the aroma.

Where do you ship?

Across Europe and to the USA. Orders placed before noon leave the same day.