When you think of cocoa, only chocolate comes to mind?
We at kōkōjoo want to show you that cocoa can be much more diverse and present the superfood to you at its best. Of course, we trade fairly and act in harmony with humankind and nature.
1- Until cocoa becomes chocolate, the raw bean must undergo several weeks of processing.
2- In conventional cocoa processing, up to 80% of the cocoa fruit are unused. That's too much for us!
3- To act against this wasteful handling, we currently intervene at two points of the processing to use what is consider "waste"
4- The pulp is carefully separated from the beans by a cold pressing process. It serves as base for other products
5- The cocoa bean shells are obtained by breaking them apart from the beans. These serve as base for our Pelure de Cacao
1- A refreshing drink based on cocoa bean shell infusion that impresses with a complety new taste
2- The infusion is carbonated and contains the revitalizing effect of cocoa
3- Pure or as a cocktail and above all cooled, a completely new cocoa flavor
4- 100% guaranteed refreshment + low in calories and sugar
Pelure de Cacao
Looking for something for someone special? what about a set of our new cocoa experience
Discover
Pulpa de Cacao: Coming soon
a full-bodied experience made from 100% juice of the cocoa pod. Rich in antioxidants, vitamin B and magnesium. The tropical and exciting taste recalls sweet lychees with a light fruit acidity. Enjoy pure or in cocktails. (Due to the novel food regulation in the EU, the launch of Pulpa de Cacao will take some more time)
