Good questions.

Whole cacao, frothed with hot water or milk into a dark, full-bodied drink. Unsweetened at the base.

No. Hot cocoa is typically made from cocoa powder and sugar. THRUM is 100% whole cacao with its natural cocoa butter intact, which creates a fuller, less sweet cup.

Lavado means washed. Instead of going through the fermentation process common to most modern chocolate, the cacao is washed after harvest and dried. THRUM's cacao comes from Oaxaca, where washed cacao is part of a living drinking-cacao tradition.

It can be used in ceremonial practice, but THRUM does not require one. This is cacao made to drink — whether the occasion is meaningful ceremony or an ordinary Tuesday afternoon.

No. The cacao is washed rather than fermented, then roasted.

100% cacao. No sugar, flavoring, powders, or functional blends.

Break off 25 g of THRUM, a little under an ounce. Fill your mug with hot water or milk, around 10–12 oz / 300–350 mL. Froth until smooth. Sweeten or spice to taste.

It helps. A handheld frother or blender gives the smoothest cup. A whisk works if you’re patient.

Yes. Water gives the clearest expression of the cacao. Milk makes the cup rounder and softer. A mix of both also works well.

Yes. Add espresso to THRUM rather than treating THRUM as a syrup added to coffee. You still get a real whole-cacao drink.

At the 25 g recipe: about 9 cups from 8 oz, about 18 cups from 1 lb, and about 36 cups from 2 lb.

Yes. Cacao naturally contains caffeine and theobromine. THRUM does not currently publish a lot-specific milligram amount.

We’ll publish lab results once the reports are in hand. Until then, we don’t make flavanol claims.

No. We describe the cacao and the cup, not what it will do for you.

The current cacao comes from San Felipe de León in Oaxaca, Mexico.

Not yet. Join the list for first access when ordering opens.

Planned pricing: 8 oz for $29, 1 lb for $58, and 2 lb for $110.

Yes. We start with a tasting at your bar. For cafés →

Yes. Request the pricing sheet. For stores →