ANDESNMADCOFFEE
Steaming mug of Andean drinking chocolate surrounded by cacao pods
— Cacao 01 · 26

Stone-ground cacao, poured warm.

Single-origin Andean cacao roasted alongside our coffee. Drink it thick from a clay mug, sip it iced from a tall glass, or take a bar home for the road.

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— From pod to mug

The cacao ritual.

Four steps, no shortcuts. Most chocolate gets ground in minutes — ours takes two days.

Step 01

Whole pods

Sourced from small farms in the Colombian and Peruvian Andes between 600–1,200 m.

Step 02

Slow roast

Drum-roasted in small batches at low heat to coax out fruit and floral notes — never bitter.

Step 03

Stone ground

Cracked, winnowed, then conched on granite for 48 hours into a glossy, pourable paste.

Step 04

Poured warm

Whisked into milk on the bar, or pressed into bars and ceremonial blocks for the road.

Iced cacao mocha topped with cocoa-dusted foam in a fluted glass
— Bar favourite

The Iced Cacao Cold Brew.

Twelve hours of slow extraction meets cold-pressed cacao milk over a single big rock — the drink we can't take off the menu, no matter the season.

  • Cold brew baseHuila · Washed
  • Cacao70% Cordillera
  • SweetenerPanela syrup
  • FinishHouse cacao foam
— Find the bar

Every cacao drink on the menu lives on our mobile café.

See where we're parked →