The Origin of Cacao Water
Mexico and cacao have been inseparable for thousands of years. Before chocolate existed, the ancient civilisations of Mesoamerica were drinking the juice of the cacao fruit.
In Tapachula, a city in the south of Mexico where cacao has been grown for centuries, this tradition lives on as Cacaguada — a refreshing drink made from the juice of the cacao pulp, passed down through generations and largely unknown beyond its borders.
CHULA
Ana Güemes, CHULA’s founder, is proudly Mexican. She tasted Cacaguada and became obsessed. How could a flavour this extraordinary be so unknown? And how could such a naturally nutritious fruit be left behind? The answer she found became CHULA.
CHULA takes its name from Tapachula — the birthplace of this
tradition. It is also the Spanish word for a woman who is bold, beautiful, and
unapologetically herself. Two meanings. One name.
To make CHULA, we source our cacao from Ecuador — one of the world's great cacao-growing nations, home to some of the most flavourful and complex varieties on earth. The tradition is Mexican. The cacao is Ecuadorian. The business is proudly British.
CHULA's mission is to reduce waste, support farming communities, and uncover one of the world's best-kept secrets.