The funny thing is that farmers have always known that the pulp is not only delicious, but also very nutritious. Research shows that already 5.300 years ago, indigenous tribes in Zamora Chinchipe (South Ecuador) were guzzling up the pulp, making sweet beverages.
Pacha de Cacao celebrates this ancient farmer tradition, using the fresh pulp of the cacao fruit as a slow boost of positive energy. Rather than letting it go to waste, Pacha turns the pulp into an extra source of income for cacao farmers and lets you discover this refreshing, new fruit juice.
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