Journal

November 2026

The founders: how Sierra Cacao began

Kevin and Joe met hiking in Colombia. How a friendship built on the outdoors became Sierra Cacao.

October 2026

Ingredients, cocoa butter, sugar, texture and cost per cup, side by side, and how to make a sweet cup from drinking cacao.

October 2026

The whole cacao bean, with its cocoa butter kept in. How it compares with hot chocolate and cocoa powder, how to make it and what a cup costs.

October 2026

Kev, our co-founder, lives where Sierra Cacao grows. A letter from the farm in the Sierra Nevada de Santa Marta.

October 2026

Why cadmium and lead turn up in dark chocolate and cacao, what the UK limits are, and how Sierra Cacao's cacao tested.

October 2026

Cacao with none of its cocoa butter taken out. Around half the bean is fat, and keeping it changes the cup.

October 2026

Cacao from one place rather than a blend. Where it's grown changes how it tastes, the way it does with coffee.

October 2026

A few checks on the back of the pack that tell you more than anything on the front.

October 2026

One piece, 300 to 400ml of hot milk or water, and something to whisk with. A few things that make it better.

October 2026

Powder has the cocoa butter pressed out. Whole bean cacao keeps it, which is why it sets solid and drinks fuller.

March 2026

Growing up in England, hot chocolate meant a mug of Horlicks on a cold evening. Moving to Colombia changed that completely.