Cacao is a big part of our daily routine, whether it's your morning drink or your evening wind-down. But beyond the rich, dark taste and nourishing benefits, pure cacao has a truly fascinating backstory. From ancient trade to tiny pollinators, here are ten surprising facts about cacao that make your cup of Nibbed even more special.

1. The cacao tree relies on a tiny insect to survive

Cacao flowers are so small and intricate that most pollinators can’t access them. Instead, they rely on the midge, a tiny insect no bigger than a pinhead to do the job. Without this little fly, we simply wouldn’t have cacao.

2. Cacao and cocoa are not the same thing

While they come from the same bean, the difference lies in how they’re processed. Cacao is the pure, minimally processed version (what we use at Nibbed), retaining more of its natural nutrients. Cocoa is typically more processed and often combined with sugar, dairy, or other additives.

3. Cacao is technically a fruit

Cacao pods grow straight out of the trunk or branches of the tree, and each one is classified as a fruit. Inside, you’ll find a soft, sweet-tart white pulp surrounding around 40–50 cacao beans. These beans are what we ferment, dry, and turn into your daily drink.

4. Cacao beans were once used as currency

In ancient Mesoamerican cultures, cacao wasn’t just food, it was money. The Maya and Aztecs used cacao beans to trade goods, pay taxes, and even offer to the gods in sacred ceremonies. It was quite literally valued more than gold.

5. Cacao only grows in a narrow part of the world

Cacao trees are delicate and require very specific growing conditions: humid, warm climates with shade and consistent rainfall. This limits them to regions about 20 degrees north and south of the equator - known as the cacao belt.

6. It naturally supports mood and energy

Cacao contains a blend of naturally occurring compounds like magnesium, theobromine, and tryptophan. Together, they help support your nervous system, mood, and mental clarity, offering a calm, steady energy without the jitters of coffee.

7. The creamy texture? That’s cacao butter

If you’ve ever wondered why pure cacao feels so satisfying and rich, it’s because of the cacao butter - the natural fat within the bean. We don’t remove it in our cacao, which is why it has that luxurious, rich feeling when blended with hot water or milk.

8. One tree doesn’t produce much

Each cacao tree only produces around 20–30 pods a year. That’s just enough to make a small batch of chocolate - or a handful of mugs of hot cacao. It’s a slow and considered process, which is why we value every step from bean to bar.

9. People have been drinking cacao for over 3,000 years

Long before chocolate bars or mochas, cacao was consumed as a drink - often unsweetened, spiced, and used in rituals. The tradition goes back thousands of years, and while our modern version might look a little different, the ritual remains the same.

10. Its name means “food of the gods”

The Latin name for cacao is Theobroma cacao, which translates to “food of the gods.” A fitting name for something that’s so nourishing and energising.