One ingredient, and what it brings with it.
Choffy is roasted cacao and nothing else - no additives, no sweeteners, nothing removed. What follows is what is in the bean, with sources. Where we cannot back something up, we say so instead of saying it anyway.
What cacao naturally contains
These are compounds that are in the bean, and the figures come from published work, not from us. We will tell you what is in it and what is not in it. We stop short of telling you what it will do for you, because a company selling a drink is not in a position to promise that.
The chocolate compound, not caffeine
The stimulant in cacao is theobromine - the compound chocolate is known for. If you have eaten a chocolate bar you have had it, many times over. USDA figures put cocoa at roughly nine to ten times more theobromine than caffeine, and theobromine is much the milder of the two: it comes on over several minutes instead of all at once, and it eases off the same way rather than dropping out from under you. Coffee is the reverse - almost all caffeine, fast up and fast down. Nothing is added here either way; it is simply what is in the bean.
We never alkalize it
Cacao's flavanols are fragile, and the step that destroys them is Dutch processing - treating the bean with alkali to make cocoa powder darker and milder. Measured across commercial powders, heavy alkalization cut total flavanols from 34.6 mg per gram to 3.9 - about nine out of every ten - and antioxidant capacity fell with them (Miller et al., J. Agric. Food Chem. 2008). Choffy is the roasted bean and nothing else. It is never alkalized, so nothing is taken out on the way to your cup.
A compound cacao makes on its own
Cacao produces anandamide, a compound the human body also makes. We are not going to tell you what it does for you. What is true is that it is one of several things present in a cacao bean and absent from a coffee bean, and that a cup of this reads as warming and settling rather than simply alert.
One ingredient, and nothing done to it
Roasted cacao beans, ground. No sugar, no dairy, no flavouring, no anti-caking agent, and no alkali — we never Dutch the bean, so nothing is added to darken it or take the edge off. Coffee carries compounds cacao does not, and cacao carries compounds coffee does not; that is a real difference in what is in the two cups. What we will not do is tell you how that lands in your body, because nobody has measured a brewed cup of this against a brewed cup of coffee on any digestive outcome — ours included.
Where the beans come from
The part we can promise, because it is about how we buy and roast rather than about your body.
One ingredient
Roasted cacao beans, ground. Nothing added, nothing taken out.
Four estates
Ecuador, Ivory Coast, Nigeria and Volta, each roasted separately rather than blended into one house flavour.
Roasted to order
Small batches, so the bag you get has not been sitting.