Cocoa Supply

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Wholesale Cacao & Specialty Ingredients
CocoaSupply

10/11/2026

More than 5,000 years ago, in what is now Ecuador, people were already harvesting cacao. Since then, generations of farmers have worked the land, cared for cacao trees, harvested their pods by hand and passed what they learned from parent to child.

Every harvest today carries that history with it. The timing of the pick, the feel of a ripe pod, the patience of fermentation: none of it came from a manual. It came from generations of farmers paying attention. Protecting cacao farming means protecting that knowledge, those traditions and the livelihoods built around them, so nothing learned over all those years is lost. Some things are worth carrying forward. 🌱

DirectTrade FarmerKnowledge

10/05/2026

The evidence is impossible to ignore. 🧐📋📈📊

Data shows clearly that cacao has an impressive record of making things richer, deeper, and considerably harder to resist. Our research methodology may not survive peer review, but our conclusion stands. 😂

Do you have additional examples to add to our research? 😋

09/25/2026

Chocolate's story starts in Latin America. So does ours. Four generations of Ecuadorian cacao, and counting. Happy Hispanic Heritage Month. 🍫🌱

09/19/2026

From pod to possibility. 🤎

One cacao fruit can become ingredients with completely different characteristics, functions, and uses. At CocoaSupply, we work with fully traceable, delicious single origin cacao and other specialties, transforming them into ingredients made for craft creators around the world. 🌱🍫

09/16/2026

Nothing warms our heart more than seeing a new business open its doors and stay true to what cacao should be: a delicious, healthy, and meaningful drink, served in a warm and relaxing space that brings joy and beauty into our busy lives.

Yesterday we visited ÓOL, a new taller de cacao in SoHo, NYC showcasing different origins of cacao the way it deserves to be shown. If you’re in the city, go say hello. 🍫

09/15/2026

Tell the FDA: Say No To Cocoa-Free Chocolate ✍️

We need a clear definition o that consumers are not tricked into buying cocoa substitutes and lab grown ingredients. Let's keep chocolate real!

https://c.org/r4nqWYRYTd via

09/13/2026

🍫 Two "Chocolate Days" ?

Today, September 13th, is International Chocolate Day, created to honor Milton Hershey's birthday. Back on July 7th, the world marked World Chocolate Day, the date chocolate is said to have arrived in Europe in 1550.

Both days matter historically, and both get people talking about something we love. But neither day points back to where cacao or chocolate actually begins.🤔

Long before it reached a factory in Pennsylvania or a port in Spain, cacao was already growing on family farms in places like Latin America, tended by hands that have passed the craft down for generations. And let's not forget the cultures in Mesoamerica that actually invented it.✨

For us, chocolate isn't a corporate anniversary or an arrival date. It's the farmers, the workers processing it, and the craft makers. All the small businesses behind it creating a huge impact in their communities! Because real chocolate deserves a day that starts at the source and is shaped by the work and hands of every person who cares.🤎

But only two chocolate days a year?!?! We'd suggest adding 363 more 😁

09/09/2026

Cacao is more than an agricultural product. It is woven into generations of knowledge, livelihoods, communities and everyday life at origin.

Long before cacao reaches makers around the world, there are people growing it, fermenting and drying it, evaluating it, processing it and moving it through a supply chain built on relationships and trust.

For us, working at origin means staying close to that human side of cacao: the people and places behind it. Because cacao may travel around the world, but its story begins with the communities that live alongside it. 🤎

09/06/2026

Today, Dutch-processed cacao is used across chocolate making, bakeries, beverage and confectionery recipes, with alkalization allowing you to achieve different flavors, colors and functional properties.

This name, rooted in 19th-century cacao processing, remains part of the industry vocabulary today. It influences the color and dispersibility of cocoa powder. But it does not make it more flavorful. It actually lowers the acidity and strips away some of the more volatile flavor compounds, which can be useful or not depending on the final product that it will be used for. 🧑‍🍳

At CocoaSupply, we offer alkalized cacao powder in both 10/12 and 20/22 fat contents, giving you more options depending on what you’re creating.🤎

09/04/2026

Taking time to admire our beautiful world 🌱☀️

Cacao drying under the Ecuadorian sky, with the clouds seemingly following the same pattern. In our busy lives where everything moves so fast, make sure you don’t forget to stop and gaze at the clouds. ☁️

Address

67 35TH Street FL 4 UNIT C405
Brooklyn, NY
11232

Telephone

(201) 244-9210

Website

http://CocoaSupply.com/, https://cocoasupply.au/, https://cocoasupply.eu/, https://cocoasupply.ca/

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