It's more than a word..

it's in our DNA!

For 500 years we have been focusing on beans for making chocolate. But guess what? Beans are only 20% of the pods! The rest - the pulp and peel - are not being used. The pulp just drips out and into the soil. What a waste! 


By paying for a by-product (pulp) of cacao production, farmers earn an extra income on top of their beans. This helps them to become more financially stable. This is an important element of our cacao juice.


We look at the cacao sector from a different perspective that traditionally is done, focussing on certification. To us, sustainability means bringing innovation, new techniques and a fresh mind to the industry to explore how we can do things better. This is what it moves the sector forward.

Our founder, Marika van Santvoort, spends her entire career working on sustainability projects in the cacao & chocolate sector. Working side-by-side to farmers, exporters, governments, chocolate manufacturers and traders, she always looks for innovative ways to improve the cacao value chain for everyone involved. This is also how she kickstarted this amazing project. Want to hear more? Contact us!

About the juice

Recharge and replenish

We make our juice from cacao pulp: a white thin layer surrounding the beans. We source in South America and handle the beans with great care. We press the pulp into a juice and make sure all the good vitamins and nutrients stay inside.


The juice has a tropical taste with a tangy twist and a burst of sweet & sourness. It tastes like the summer! It's rich in proteins, potassium, calcium, magnesium, zinc, sodium and polyphenols.

Are you a wholesaler or retailer and do you want to be amongst the first to put this juice on the shelves? Be fast to make your pre-order.

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@ 2020 Freebird cacao juice