Nuestro Cacao — The Process
This is not a factory tour. It is the path of a homemade Nicaraguan refresco — from the pod, to the roast, to the grind, to the glass.
1 · GROWN IN NICARAGUA
Fine-flavor cacao from Nicaraguan smallholders — the same kind of cacao behind my aunt’s homemade refresco.
2 · ROASTED THE TRADITIONAL WAY
Roasting wakes up the flavor. It is a hands-on step, watched closely — not a flavor added later from a lab.
3 · GROUND WITH CINNAMON & CLOVE
For the refresco, roasted cacao is ground with warm spice and the toasted base. No dutched cocoa powder, no fillers, no generic shortcut.
4 · TESTED BEFORE IT TRAVELS
Every lot is lab-tested, including for lead and cadmium, before it is packed.
5 · IMPORTED BY US
We are the importer: Nicaragua to your door in the US, with origin paperwork on every shipment and no middlemen taking the family’s margin.
6 · SERVED COLD, LIKE HERS
Stir it into cold milk — whole milk for the traditional richness, or oat, almond, coconut, or another milk you prefer — pour over ice, and drink it the way her customers have come back for it, day after day. Never water.