Why Cacao?

Everything that makes cacao worth discovering.

LOARU keeps cacao whole — intense, full-bodied and close to its origin, without unnecessary additions.

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What LOARU is

Not simply cocoa powder.

LOARU is made from 100% cacao.

No added sugar. No flavourings. No emulsifiers. No fillers.

Unlike reduced-fat cocoa powder, LOARU retains its natural cocoa butter. The result is fuller body, a richer mouthfeel and a character closer to whole cacao.

The origin

From pod to finished bean.

Ripe cacao pod growing directly on the cocoa tree — On the tree **The ripe cacao pod**

Opened cacao pod with fresh cocoa beans — Inside **Fresh cacao beans**

Cacao beans during drying — After fermentation **Careful drying**

Fully dried cacao beans held in hands — Ready for processing **The dried bean**

Natural cocoa butter in pieces — Naturally present **Cocoa butter**

Naturally present

What whole cacao contains.

Cocoa butter

The natural fat in cacao. It shapes the melt, texture and mouthfeel.

Fibre and protein

Natural components of whole cacao.

Minerals

Cacao naturally contains minerals including magnesium, iron, potassium, phosphorus, zinc and copper.

Theobromine and caffeine

Two naturally occurring plant compounds, with theobromine being especially characteristic of cacao.

The exact composition varies by origin, variety and processing.

Less recipe. More cacao.

What sets it apart from drinking cocoa.

Many drinking-cocoa products are blends of cocoa powder, sugar and other ingredients.

LOARU takes the opposite approach: one ingredient — whole cacao.

You choose the sweetness, the liquid and the intensity.

100% cacao. No added sugar. No other ingredients.

From bean to MicroDisc

Whole cacao in a new form.

After fermentation, drying and roasting, the cacao is processed in full — together with its natural cocoa butter.

LOARU shapes it into MicroDiscs, making whole cacao easier to portion and quicker to prepare.

And coffee?

A different kind of morning.

LOARU is not here to replace coffee. It is simply another choice.

For mornings when flavour, warmth and a more intentional pace matter more than speed.

Not either/or. Just what feels right for the day.

Responsibility

Origin should be traceable.

For LOARU, flavour and processing matter — and so do the conditions in which cacao is grown.

The region of origin is confirmed: the Dominican Republic. We will publish details about the cooperative, partners and supply chain once they are finalised. Until then, we share the current status openly in the Visible Progress section.

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LOARU

100% cacao.
Nothing to distract from it.

Discover how LOARU turns whole cacao into a form designed to fit naturally into everyday life.

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