Not all cacao is
created equal.
A single origin. A storied variety. A standard most brands don't bother with. Here's what makes Cream Cocoa different.
Born in the
rainforest.
Our cacao is sourced from the lush rainforests of Ecuador — one of the most biodiverse cacao-growing regions on earth. The soil, the climate, the altitude — everything here conspires to produce something extraordinary.
Ecuador is home to the Nacional variety, also known as Arriba Nacional — one of the oldest and most prized fine flavor cacao varieties in the world.
Fine flavor cacao makes up less than 10% of the world's supply. This is some of it.
Four reasons bakers
don't go back.
Rich, complex, floral
Arriba Nacional delivers smooth, floral, naturally chocolatey notes.
20–22% cocoa butter
Arriba Nacional delivers smooth, floral, naturally chocolatey notes.
Dissolves like nothing else
Arriba Nacional delivers smooth, floral, naturally chocolatey notes.
Nothing added. Ever.
100% cacao powder. No fillers, no sugar, no dairy, no preservatives. Vegan, gluten-free, and non-GMO.
Tested.
Verified. Shared.
We believe you should know exactly what's in your food. Our cacao is tested by accredited labs and meets safety standards required in the U.S., Canada, and the European Union.
Good for you.
Good for them.
Responsible communities
We work with Ecuadorian farmers who use sustainable agricultural practices.
No child or forced labor
Ecuador is not listed by the U.S. Department of Labor as a country where cocoa is produced with child or forced labor.
Supporting better incomes
Fine flavor cacao commands higher prices. Choosing Ecuadorian cacao supports farmers producing premium product.
Ecuador vs.
the rest.
The proof is in
the brownie.
Try Cream Cocoa once and you'll understand why bakers don't go back to store-brand cocoa.
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