Break off cacao
Use about 25 g of thin shatter.
Release 01Release 01 · San Felipe de León, Oaxaca
100% washed Oaxacan cacao. Dark, full-bodied, unsweetened at the base. Made to drink in a full mug, not saved for dessert.
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100% cacao in thin shatter. No added sugar or flavoring. Break off 25 g, fill your mug with hot water or milk, and froth.
25 g cacao, a little under an ounce. Fill whatever mug you reach for with 10–12 oz / 300–350 mL hot water or milk. Froth until smooth. Sweeten or spice to taste.
Single-origin cacao from San Felipe de León, in Oaxaca's Sierra Norte. Washed rather than fermented, then roasted and refined for drinking.
What makes THRUM different
THRUM begins with Oaxacan cacao lavado — washed rather than fermented — selected because this lot becomes full and compelling in liquid.
It is not hot chocolate and it is not dessert. It is a dark, whole-cacao drink with enough character to stand on its own and enough flexibility to become yours.
Why THRUMMake cacao part of the day
Start with 25 g cacao. Fill your mug. Froth.
Use about 25 g of thin shatter.
Add hot water, milk, or a mix. Around 10–12 oz works beautifully.
Froth or blend until smooth. Sweeten or spice if you want.
Plain, soft, mocha, honeyed, spiced, salted — whatever your day asks for.

Washed, not fermented
Most cacao is processed with a chocolate bar in mind. THRUM starts with washed Oaxacan cacao and builds toward the drink.
Ingredient100% whole cacao
OriginSan Felipe de León · Oaxaca
ProcessCacao lavado
FinishNo sugar or flavoring added
Good to know
About 9 cups from 8 oz, about 18 cups from 1 lb, and about 36 cups from 2 lb at the 25 g house recipe. Use less for a lighter cup or more for extra body.
Yes. Cacao naturally contains caffeine and theobromine. THRUM does not currently publish a lot-specific milligram amount.
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.