What is Cholaca?
Boulder, CO based Cholaca was founded in 2012, by Ira Leibtag, with one dream in mind: to bring healthy, organic and regeneratively farmed cacao to the world, while curating sustainable economic partnerships with farmers throughout Ecuador and Colombia. Cholaca is pure cacao made from one of the planet’s most nutrient-rich superfoods. This delicious ingredient, available as a liquid or cacao mass, is also a natural stimulant and mood enhancer, and can be enjoyed on its own, or is also easily used in recipes.
Cholaca is available at local retail stores, or commercially via our wholesale program. From enjoying Cholaca in your coffee at home, to tasting its cacao yumminess in some of the finest chocolate beers, you’ll enjoy peace of mind knowing that every sip helps to save a rainforest. Cholaca is offered in a few varieties, and is made from only three ingredients, with no preservatives, emulsifiers or additives: this is pure cacao perfection we think you will love. So, relax and enjoy our vegan, gluten free, dairy free and paleo friendly 100% pure cacao today.
Cholaca is one of the most heart healthy, nutrient-dense superfoods on the planet. It is the richest source of flavonoids, iron and magnesium and also has the highest levels of antioxidants of any food.
Cholaca sources cacao beans from select farms in Ecuador and Colombia that utilize regenerative farming practices.
Natural Stimulant: The “Cacao Buzz”
Cholaca gets its jolt from two hundred different phytochemicals. Some of these phytochemicals increase endorphins including theobromine, a lasting stimulant that quite simply makes you feel amazing!
We take great pride in using sustainable ingredients and a simple all natural process to create Cholaca. By consuming this product you are supporting the economic stability of farmers in Ecuador and helping to preserve the rainforest.
Step 1: Harvesting
The cacao pod used to create Cholaca grows on the theobroma cacao tree.
Step 2: Seed Extraction
The pod is broken open and the white seeds or ‘beans’ inside are extracted.
Step 3: Fermentation
The white cacao beans are then fermented for about a week. Enzymes begin to break down and heat up the beans, darkening their color and sweetening them to the rich chocolate flavor they are famous for.
Step 4: Drying
Next the beans are set out to dry. This process takes another week, during which the beans are roasted to prevent mold from growing. Once fully dried the beans become crunchy and the flavor becomes richer.
Step 5: Processing
The beans are then ‘winnowed’ to remove their outer skin. This leaves only pure cacao nibs behind.
Step 6: Grinding and Pressing
At this point, the nibs are ground, pressed and reduced into liquid chocolate.
Step 7: Cholaca
Simply pure liquid cacao- the purest form of chocolate.