As a consultant specializing in cacao sustainability, our founder Marika has been fortunate to journey through numerous cacao-producing regions in recent years. From the verdant fields of Ecuador in South America to the farms of Cameroon, West Africa, she observed an interesting common tradition among farmers and their families: they like to eat the sweet pulp surrounding the cacao beans. When she asked about the rationale behind this practice, there was always the same response: it provides an energy boost. “It’s good for you”.
A few years later, in 2018 she was walking with cacao farmer José who noticed she was tired and offered her fresh cacao pulp to eat. After a few days it sparked an idea within her: Everyone should know about this! Why not use this nutritious pulp to make a refreshing juice? And so, Pacha de Cacao was born. Perfecting the process and bringing it to the US market took several years, but as the saying goes, patience yields rewards. And now, in 2024, we proudly announce our launch in Austin and San Francisco.
Read more about our Journey here.