Ora Organic Ceremonial Cacao

About Ora Cacao

Stanford engineering graduate Jonas Ketterle first encountered sipping chocolate in Oaxaca Mexico in 2012. A few years later, he left his career in solar, to learn how to make chocolate of the highest medicinal quality, starting from scratch - with whole cacao beans. His original mission of inspiring awe and wonder through cacao led him to become a niche producer of unsweetened, ceremonial cacao, ethically sourced from over 1000 family farms in Belize, Colombia, Guatemala, and Tanzania.  Ora's drinking chocolate discs are the easiest to use ceremonial cacao available. Simply heat water or nut milk to 170F, add 20-25 discs, and make it creamy with a blender or hand held frother. Ora Cacao is a farm to cup manufacturer - they make and package all of their product in house for highest quality.