Dominicana · Costa Rica · Panama · Japanese first-harvest matcha
This is not another hot chocolate. Ceremonial-grade, single-origin specialty cacao, whole cacao mass, not cocoa powder. For cafes, a ready-to-make recipe with our signature spice blend inside; for shelves, single-origin mass and grated cacao. A new category, the way specialty coffee and matcha once were. We are CCAF, professional cacao baristas from Riga, and we make and serve it every day in our own cacao & matcha house.
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Ready to make, with our signature spice blend already inside: cinnamon, Bourbon vanilla, cardamom, a pinch of Celtic salt. Your barista steams it like a flat white, no weighing, no balancing spices, and the cup comes out smooth and the same every time. That is what kept real cacao off menus, and it is the part we solved.
Organically grown beans, single origin, tested in a chemical laboratory. And tested by us every day: we make, taste and serve it in our own cacao & matcha house, so we see taste, texture and consistency in real service. Stocked at Stockmann's delicatessen and pharmacies, the first ceremonial cacao in Europe in that segment.
Supply is the most fragile part of the cacao industry. Ours is controlled in-house, so delivery and quality never break, and your menu never has a hole in it.
Video call whenever it suits you, a video tutorial for onboarding any new team member, a masterclass, and a small point-of-sale print piece that explains specialty cacao to your customers. Cacao is not a product we source and sell. We test it. We serve it. We study it. We live it.
Matcha proved people pay for a premium alternative to coffee. Cacao is that category's next seat, and in the Baltics the shelf is still empty. With autumn a few weeks away, this is the time to be first.
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