Golden Hour is a ceremonial cacao blend we created to be felt, not just tasted.
Made with whole-bean cacao and a blend of warming, nourishing ingredients, it’s a cup that feels grounding, calming, and quietly energizing — kindling a gentle inner glow.
Our Process
Along the journey of creating this blend, we were guided by a simple intention — to keep cacao as close to her natural state as possible.
Because this blend uses whole-bean cacao, nothing is removed — allowing it to remain as close to its natural state as possible. Traditionally, this is where cacao is believed to carry its full depth and medicine.
As we explored different ways of working with cacao, we began to understand how most cacao powders are made. In order to become a fine, mixable powder, the cacao is typically processed by removing its natural fats, often through pressing methods.
We knew that wasn’t the path for this blend.
Instead, we chose to work with cacao in her whole form — gently hand-grating each batch to preserve the richness, depth, and integrity of the bean.
This slower, more intentional process allows the cacao to remain full in character — something that can be both tasted and felt.
Golden Hour is a labour of love, infused with care and intention in every step.
A Cup to Sit With
Golden Hour is best enjoyed with intention.
We created this blend with ceremonial cacao at its heart — not just to taste good, but to feel good.
With over 60% ceremonial cacao, it carries a depth that’s not just to be tasted but to be experienced.
Much of it was crafted while sitting with cacao itself — refining, adjusting, and listening. At one point, the final ingredient came through in a dream: chicory. It turned out to be exactly what the blend was asking for.
It’s a cup to sit with — a companion to meet you where you are.
A gentle, steady energy. A quiet sense of clarity.
Whether you’re new to cacao or have been sitting with her for years, it invites you to slow down, open up, and connect with your own intuition and inner knowing.
Ingredients & Intention
Each ingredient in Golden Hour was chosen with care — not to compete with cacao, but to support and enhance her natural depth.
We didn’t set out to create a flavoured blend, but something that felt balanced. Ingredients that work together, that complement rather than overpower, allowing cacao to remain the heart of the experience.
Grown under the same warm sun, these plants come together in natural harmony — each one supporting and complementing the other.
Together, they create a blend that feels both nourishing and grounding — something you can feel as much as you taste.
We chose not to include sweeteners, keeping the blend simple and allowing you to experience it as it is, or sweeten it to your liking. Honey or maple syrup pair beautifully — I personally love adding about ½ teaspoon of honey.
How to prepare Golden Hour
Use 2 heaping tablespoons (approximately 13–17g) with 1 cup of hot water for a rich, full-bodied cup.
Because this blend is made with whole-bean ceremonial cacao, the natural fats are still intact. Blending or whisking allows them to fully melt and come together, creating a cup that feels rich, smooth, and full.
A blender, handheld frother, or traditional molinillo can all be used — each bringing its own rhythm to the process. You can enjoy it as it is, or sweeten to taste with honey or maple syrup.
Use hot, not boiling water — cacao is heat sensitive and can be damaged by high heat.
This extra step is part of the experience — Golden Hour was never meant to be rushed.
The Golden Hour story
Golden Hour began when Mable and I moved from the city to the Sunshine Coast, settling into a quiet, mossy forest that quickly became home.
In that stillness, something opened. What we thought might feel slow or quiet became deeply creative.
I had been dreaming of creating a blend for some time, but wasn’t sure where to begin. Mable encouraged me to start, and together we began experimenting in our kitchen — mixing, tasting, and refining. We were having fun with it.
One of the first things we had to figure out was how to work with cacao in her true form. To keep it whole — without removing its natural fats — we began hand-grating each batch. It wasn’t something we arrived at right away. For a while, it puzzled us.
There are so many cacao blends on the market, often labelled as superfoods, but very little clarity around how they’re actually made. As we looked deeper, we realized most are likely processed in ways that remove the natural fats to create a fine powder — something that didn’t feel aligned for this blend.
So we stayed with the slower path.
Cacao passes through many hands before it reaches us — grown, harvested, fermented, toasted, hand-peeled, and ground. In many ways, it felt only natural to continue that care, adding our own layer of attention to the process.
As we continued, it became clear that the ingredients that paired best were those grown in similar regions — something that felt both intuitive and natural.
Still, it felt like something was missing.
One night, I woke from a dream with a single word in my mind: chicory. It turned out to be exactly what the blend was asking for.
From there, everything came together.
We both felt it — not just in the taste, but in the body. Grounding, nourishing, quietly activating. A cup that felt full in a way that’s hard to describe.
Golden Hour is a labour of love — created slowly, with care, and with deep respect for cacao and all the hands that bring her to life.
The name came through while working on the blend in our kitchen — watching the sun come through the trees at that magical time of day when the sun sits low in the sky. It felt like the blend embodied that feeling.
My intention with this blend is to keep cacao in her truest form, while sharing more about where she comes from and how she’s made. To make cacao feel approachable for those new to it, and to create something I’m genuinely excited to have and share.
Love & cacao,
Jess
