Dark. Pure. Yours.

A drink for 5,000 years.
A candy for 200.

For most of human history, cacao was a drink. Mesoamerican civilizations brewed it, traded it, used it as currency. It was valued more than gold. Then, about 200 years ago, Europeans added sugar and milk, and cacao became chocolate. The candy version took over. The drink faded into the background. Today, most people don't even know cacao was a beverage long before it was ever a candy bar.

The question

In 18th-century London, tea, coffee, and cacao were served side by side as competing drinks. All three had equal footing. Tea and coffee survived as beverages and kept evolving. Cacao got turned into candy and never came back. Coffee went from a commodity to a craft, from instant to pour-over, from Folgers to single-origin. An entire industry was rebuilt around respecting the bean. Why hadn't anyone done the same for cacao?

The root

My great-grandmother, Mama Vira, grew up on a cacao farm in the Dominican Republic. She drank cacao every day of her life. Not hot chocolate. Not a mocha. Cacao, roasted, ground, brewed, and served without apology. She lived to be 99.

cacovu is not what she drank. It's what she inspired.

The answer

cacovu is cacao remembered as a drink. Cold brewed from roasted cacao through a proprietary process that took years to develop. No sugar. No dairy. Nothing to hide behind. Just cacao, water, and time.

It tastes like what dark chocolate wishes it could be if it weren't trying so hard to be sweet.