#tastethetropics

🌞 One sip closer to summer 🌞

Refreshing aloe vera pulp, vibrant fruit flavors, and the perfect tropical vibe in every bottle.

Whether by the pool, at the beach, or under the sunshine, Nawon Aloe Vera Juice is made for the moments that feel like summer.

We are absolutely thrilled to share some huge news with our community. Kaoba has been featured in two of the most prestigious publications in the world of food and drink: JancisRobinson.com and the Financial Times.

It is a significant moment for us (and for the cacaofruit movement) to be recognised by globally respected voices in the industry.

Redefining "How to Drink Less Wine"

The features centered around a topic that is becoming increasingly relevant to many of us: mindful drinking. In her article, "How to drink less wine," renowned wine critic Jancis Robinson explores the growing desire for sophisticated, complex alternatives to alcohol.

We are incredibly proud that Kaoba was highlighted as a top choice for those looking to celebrate without the compromise. You can read the full article on Jancis Robinson’s main site here: Read: How to drink less wine

The conversation continued in the Financial Times, where the unique profile of cacaofruit was recognised as part of this shifting landscape. Read the Financial Times feature here

Why the World is Waking Up to Cacaofruit

Why are wine experts and financial journalists suddenly talking about cacaofruit juice? Because people are realising that "alcohol-free" doesn't have to mean "boring."

For a long time, the non-alcoholic options were limited to sugary sodas or plain water. But as more people look to celebrate life’s moments with clarity and health, they are turning to ingredients that offer depth, complexity, and sustainability.

Kaoba is leading this charge. By harnessing the ancient power of the cacaofruit (the pure, zesty pulp that surrounds the cocoa bean) we provide a drink that is:

Complex & Sophisticated: With notes of tropical lychee, pear, and citrus, it rivals the complexity of a white wine.

Sustainable: We upcycle the cacaofruit pulp that would otherwise be wasted during chocolate production.

Naturally Good: Packed with antioxidants and gentle energy, it’s a celebration that feels good the next day, too.

Join the Cacaofruit Celebration

The recognition from Jancis Robinson and the Financial Times confirms what we at Kaoba have always believed: Cacaofruit is the future of drinking.

Whether you are cutting back on wine, looking for a new pairing for your dinner, or simply want to enjoy a delicious, sustainable beverage, there has never been a better time to pour a glass of Kaoba.

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It does not smell like a chocolate bar. It smells like a tropical mix of sharp citrus, jasmine, and ripe mango.

For centuries, the world has been obsessed with the seeds of the theobroma cacao tree. We dry them, roast them, and grind them into the dark, bitter confection we know as chocolate. In our obsession with the seed, we completely ignored the fruit that protects it.

I was standing in the dappled shade of the canopy, watching a harvester work. He moved with the precision of a surgeon, using a long pole to hook a ripe pod high in the branches. It fell with a dull thud and with a practiced crack of the machete, he splits the thick, pebbled husk open.

Inside, it looks nothing like a dessert. It looks alien and beautiful - rows of seeds covered in a glistening, snow-white pulp - this is the cacaofruit.

“Try it,” he said, handing me a cluster of the wet seeds.

I put one into my mouth, expecting the bitterness of raw cocoa. Instead, I got a shock of electric sweetness. The texture is creamy, almost like custard or a soursop. The flavour was a complex puzzle of bright notes of lychee, the mellow sweetness of pear, and a zesty finish that reminds me of lime or yuzu. It is refreshing, hydration in its purest form, designed by nature to sustain life in the sweltering heat of the tropics.

“And then what happens to this?” I asked, gesturing to the white pulp I was still tasting.

“We let it drip away,” he shrugged. “We need the seeds for the chocolate.”

It hit me right then, standing in the mud of the rainforest floor. For every pound of chocolate the world devours, pounds of this incredible, nutrient-dense fruit are discarded, left to rot into the soil. It wasn’t just a waste of food, it was a waste of flavour.

That was the moment Kaoba was born.

The problem with cacaofruit is that it is fleeting. Once the pod is cracked, that bright, zesty flavor begins to ferment almost immediately. In the wild, it’s a race against the clock. To share this flavour with the world, we didn’t need to add anything except stop time.

At Kaoba, our process is an exercise in restraint. We don’t cook the fruit down into a syrup, or let it drown in refined sugars or bury it under artificial preservatives. We simply harvest the pods at their peak ripeness (when they turn sunset-orange or deep yellow) and cold-press the pulp immediately.

The juice is then blended with sparkling water and sealed into a can. That’s it.

The result is a preservation of that exact moment in the rainforest. When you crack open a can of Kaoba, the hiss of carbonation releases that same floral, citrusy bouquet I smelt in the jungle.

A New Kind of Soda

Drinking Kaoba is a confusing experience for your brain, in the best possible way. You see “cacao” on the label, and you expect heavy, dark, and milky, but the liquid is clear and golden.

On the palate, it is champagne-like in its effervescence. It pairs the tartness of a green apple with the tropical lushness of a lychee. It is sophisticated enough to be a mixer in a gin cocktail, yet simple enough to be a post-workout refresher. It is the freshest cacaofruit soda on the market because we treat it like a fresh juice, not a soft drink.

We are not just selling a soda, we are closing a loop. By harvesting the fruit for Kaoba, we are providing farmers with a second stream of income from the same crop. We are taking what was once 70% waste and turning it into 100% flavour.

Nature did the hard work of engineering the perfect tropical refreshment. We just built the can.

It does not smell like a chocolate bar. It smells like a tropical mix of sharp citrus, jasmine, and ripe mango.

For centuries, the world has been obsessed with the seeds of the theobroma cacao tree. We dry them, roast them, and grind them into the dark, bitter confection we know as chocolate. In our obsession with the seed, we completely ignored the fruit that protects it.

I was standing in the dappled shade of the canopy, watching a harvester work. He moved with the precision of a surgeon, using a long pole to hook a ripe pod high in the branches. It fell with a dull thud and with a practiced crack of the machete, he splits the thick, pebbled husk open.

Inside, it looks nothing like a dessert. It looks alien and beautiful - rows of seeds covered in a glistening, snow-white pulp - this is the cacaofruit.

“Try it,” he said, handing me a cluster of the wet seeds.

I put one into my mouth, expecting the bitterness of raw cocoa. Instead, I got a shock of electric sweetness. The texture is creamy, almost like custard or a soursop. The flavour was a complex puzzle of bright notes of lychee, the mellow sweetness of pear, and a zesty finish that reminds me of lime or yuzu. It is refreshing, hydration in its purest form, designed by nature to sustain life in the sweltering heat of the tropics.

“And then what happens to this?” I asked, gesturing to the white pulp I was still tasting.

“We let it drip away,” he shrugged. “We need the seeds for the chocolate.”

It hit me right then, standing in the mud of the rainforest floor. For every pound of chocolate the world devours, pounds of this incredible, nutrient-dense fruit are discarded, left to rot into the soil. It wasn’t just a waste of food, it was a waste of flavour.

That was the moment Kaoba was born.

The problem with cacaofruit is that it is fleeting. Once the pod is cracked, that bright, zesty flavor begins to ferment almost immediately. In the wild, it’s a race against the clock. To share this flavour with the world, we didn’t need to add anything except stop time.

At Kaoba, our process is an exercise in restraint. We don’t cook the fruit down into a syrup, or let it drown in refined sugars or bury it under artificial preservatives. We simply harvest the pods at their peak ripeness (when they turn sunset-orange or deep yellow) and cold-press the pulp immediately.

The juice is then blended with sparkling water and sealed into a can. That’s it.

The result is a preservation of that exact moment in the rainforest. When you crack open a can of Kaoba, the hiss of carbonation releases that same floral, citrusy bouquet I smelt in the jungle.

A New Kind of Soda

Drinking Kaoba is a confusing experience for your brain, in the best possible way. You see “cacao” on the label, and you expect heavy, dark, and milky, but the liquid is clear and golden.

On the palate, it is champagne-like in its effervescence. It pairs the tartness of a green apple with the tropical lushness of a lychee. It is sophisticated enough to be a mixer in a gin cocktail, yet simple enough to be a post-workout refresher. It is the freshest cacaofruit soda on the market because we treat it like a fresh juice, not a soft drink.

We are not just selling a soda, we are closing a loop. By harvesting the fruit for Kaoba, we are providing farmers with a second stream of income from the same crop. We are taking what was once 70% waste and turning it into 100% flavour.

Nature did the hard work of engineering the perfect tropical refreshment. We just built the can.

At Kaoba, we’ve always believed that sustainability should be more than a buzzword. It should be woven into every decision, every sip, and every story we share. From the very beginning, our mission has been simple: to bring the incredible taste of cacaofruit to the world while making sure our planet and its people benefit along the way.

🌱 Giving Back to Farmers

Cacaofruit is often discarded by the chocolate industry, even though it’s one of the most delicious and nutritious fruits on the planet. By upcycling what would otherwise go to waste, we not only create a refreshing, tropical soda but also give cacao farmers in South America and West Africa an additional source of income. That means more security, more opportunity, and more reason to keep farming sustainably.

🖤 50% Less Ink, Same Bold Statement

Our cans carry more than just Kaoba, they carry a message. By reducing the ink on our cans by 50%, we’ve cut down on unnecessary resource use while staying true to our minimalist ethos: what’s on the front is what’s in the can. Just two simple ingredients  (cacaofruit juice and spring water) reflected by a simple, stripped-back design.

📦 Boxes and Tape That Do Good

It’s not just what’s inside that matters. Every case of Kaoba you see on a shelf or delivered to your door arrives in fully sustainable packaging. Our boxes are recyclable, our tape is biodegradable, and our supply chain is carefully considered to make sure we’re treading lightly on the planet.

🌍 On Our Way to B Corp

Sustainability isn’t a destination, it’s a journey. That’s why we’re proud to share that Kaoba is on its way to becoming a certified B Corp organisation. This global movement is about businesses being a force for good, balancing profit with people and the planet. We’re building Kaoba to meet those high standards, ensuring transparency, accountability, and long-term impact.

🥤 A Better Way to Refresh

Every time you crack open a can of Kaoba, you’re not just choosing a drink. You’re choosing a circular economy, fairer incomes for farmers, smarter packaging, and a future where sustainability tastes as good as it feels.

Something special is happening in chocolate shops across the UK. Chocolatiers from London to Edinburgh are now offering Kaoba Cacaofruit Soda

By serving Kaoba, these forward-thinking chocolatiers are introducing their customers to the whole cacaofruit experience, from the bean that becomes chocolate, to the juicy white pulp that surrounds it. For centuries, that pulp was discarded. Now, it’s being upcycled into a refreshing, tropical, naturally sweet soda with hints of lychee, lime, and honeysuckle.

Kaoba is redefining chocolate culture, giving customers the chance to taste what nature intended all along: the full flavour of the cacaofruit. It’s clean drinking, made with minimal ingredients (just sparkling water and cacaofruit juice), 100% sustainable, and made for those who value flavour, transparency, and innovation.

By stocking Kaoba, chocolatiers are not only expanding their offering, they’re helping customers discover the origin story of chocolate in a glass. It’s a step toward zero waste, ethical sourcing, and a new way to experience cacao.