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カカオ × 茶事 = カカオごと

Cacao × CHAGOTO (Japanese Tea Ceremony) = CACAOGOTO

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Cacao, with over 1,000 different aromas*.
Japanese tea ceremony, with a history of 500 years.
The meeting point of a globally beloved ingredient and a deeply rooted Japanese cultural tradition.

Introducing a cacao sweets brand originating from Fukuoka, where these two worlds intersect.
At CACAOGOTO, we engage in multifaceted activities related to food and cocoa, including bean import, Bean to Bar chocolate production, product development and sales, as well as operating schools and event spaces.


*It is said that there are over 1,000 different aromas produced when roasting cocoa beans. Varieties, fermentation, roasting, conching, and other processes may further contribute to a diverse range of aromas.

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CEO

Yukari Nakano

A few years after starting the first bean-to-bar chocolate specialty store "Cacaoken" in Kyushu with my parents, I heard a casual remark from a tea ceremony teacher whom I had been familiar with through family and community connections since my childhood.

She said, "The accompaniment for light tea doesn't necessarily have to be traditional Japanese sweets." It was from this offhand comment that the idea of "combining cacao with the traditional Japanese tea ceremony" was born.

I aspire to interpret the boundless appeal of cacao within the context of Japanese culture and deliver a new and enriching culinary experience.

What cacaogoto value

一、

Discovering the True Delight of 100% Cacao

CACAOGOTO's signature item 'Nanafuku' encourages the practice of whisking high-quality 100% cacao chocolate in a tea bowl for consumption.

100% cacao in bar form can be challenging to incorporate into one's daily diet as it tends to be intensely bitter.

However, by dissolving it in hot water, you can experience its original aroma and sweetness, offering a completely new way to enjoy cocoa distinct from traditional hot chocolate made with solids or sugar.

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二、

Empowering Craftsmen

In the realm of Japanese traditional crafts associated with tea ceremonies and the artisan skills that support chocolate and confectionery making, both are facing a decline in the modern era. CACAOGOTO's primary objective is to preserve and pass on the craftsmanship, the essence of heart, skill, and physicality embedded in the hands and eyes of artisans, thereby nurturing a living tradition of cultural and culinary heritage for future generations.

We focus on artisans (creators), including cacao farmers and domestic producers, to create a positive feedback loop.

三、

Innovating Distribution and Processes to Enrich

At CACAOGOTO, we are actively involved in the import and distribution of cacao beans, overseeing the Association Bean to Bar (BTB) Japan, and working to provide high-quality cacao beans to domestic BTB brands. We collaborate with leading figures in the cocoa industry worldwide to improve the state of cocoa, the joy of chocolate, and the associated economic aspects.

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Cocoa-specific
cocoa thick water
and
cocoa thin water

Cacaogoto’ s Chocolate Aromatic Chart

Drawing inspired by the Way of Fragrance (Kodo), used as a reference diagram for the aroma and flavors of cacao origins. It visually represents the scents of chocolate derived from flavor profiles used to evaluate cacao.

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Dominican rerpublic

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Tanzania

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Vanuatu

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Peru

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Uganda

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Ghana

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Solomon Islands

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