Time to read: One cup of Cocoa Canuco Mocha
Before cacao became a candy bar or a syrup on a café menu, it was something far more meaningful.
In the Dominican Republic, cacao has been cultivated for centuries, not just as a crop, but as a cultural and spiritual staple. Indigenous Taíno communities revered cacao as a symbol of energy, fertility, and connection to the land. It was shared in ceremonies, traded with intention, and treated with respect. That reverence still lives on today.
The Dominican Republic is one of the world’s most important producers of fine-flavor cacao, beans known for their naturally complex notes of chocolate, fruit, citrus, and gentle sweetness. Unlike heavily processed cacao products, Dominican cacao doesn’t need additives or artificial flavoring to shine. The flavor is already there, grown into the bean by the soil, the climate, and the hands that tend it.
Why We Chose Cacao for Cocoa Canuco
When we set out to create Cocoa Canuco, we didn’t want a flavored coffee. We wanted something rooted in place. Cocoa Canuco brings together two of the island’s most cherished crops - coffee and cacao - grown side by side in the Cordillera Mountains.
Both are cultivated using ancestral agricultural practices that prioritize soil health, biodiversity, and long-term stewardship of the land. Instead of adding syrups or extracts, we work with hand roasted Dominican cacao to naturally complement the coffee itself. The result is a cup that feels rich and grounded, with layers of chocolate, citrus, and toasted sugar. Not sweet, nothing artificial, just deeply satisfying.
A Cup That Tells a Story
Every time you brew Cocoa Canuco, you’re tasting more than coffee. You’re tasting cacao that has been honored for generations.
You’re tasting farming practices that respect the land instead of exploiting it.
You’re tasting a moment where tradition and modern craft meet, without losing their soul.In a world full of shortcuts, we chose the long way.
Because the long way tastes better.
