Cacao Paste, Cacao Powder, Coffee, and “Ceremonial” Cacao

January 04, 2026

Soma Cacao is a whole-bean cacao paste designed for daily drinking. We use the entire cacao bean, including the naturally occurring cacao butter, and work directly with small farms to source single-origin cacao that can be enjoyed as a nourishing everyday ritual rather than something reserved for ceremony.

This guide clarifies the differences between cacao paste, cacao powder, coffee, matcha, and what is often referred to as “ceremonial cacao”. There’s a lot of mixed information online, so rather than pointing to one ‘right’ choice, our aim is to help you understand what each option actually is and how it’s typically used.

At a glance

	Cacao paste (Soma Cacao)	Cacao powder / cocoa powder	Coffee	Matcha
Form	Whole cacao bean, ground into paste	Cacao with most of the butter removed	Roasted coffee beans, ground	Finely ground green tea leaves
Processing	Fermented, dried, lightly roasted, ground	Pressed and powdered, often further processed	Roasted at high temperatures	Shade-grown, steamed, dried, stone-ground
Primary stimulant	Theobromine	Theobromine + caffeine	Caffeine	Caffeine + L-theanine
Average caffeine per serve	~17–35 mg*	~10–40 mg*	~80–100 mg	~60–70 mg
Typical experience	Grounding, steady, smooth	Light, functional	Sharp, stimulating	Focused, calm alertness

*Caffeine amounts are approximate and vary depending on origin, preparation method, and serving size. Cacao generally contains far less caffeine than coffee, with theobromine contributing more to its overall effect.

What is cacao paste?

Cacao paste is made from whole cacao beans that have been fermented, dried, lightly roasted, and ground into a smooth paste. Nothing is added and nothing is removed.

Because it includes the whole bean, cacao paste retains the full flavour, texture, and natural chemistry of cacao, including healthy fats, minerals, and theobromine.

Soma Cacao is made in this traditional whole-bean form and then finely chopped so it’s easy to measure and prepare as a daily drink.

What is cacao powder (and cocoa powder)?

Cacao powder is produced by pressing most of the cacao butter out of cacao paste and grinding what remains into a fine powder. Cocoa powder is usually further processed, often alkalised, which alters both flavour and nutritional profile.

Removing the butter makes powder lighter and more versatile for baking and smoothies, but it also changes the texture and overall experience.

In simple terms, cacao powder is a more processed form of cacao, while cacao paste is the whole food.

Cacao vs coffee and matcha

Coffee, matcha, and cacao are often compared because they’re all used for energy and focus, but they work quite differently in the body.

Coffee’s caffeine acts quickly on the nervous system and can feel sharp or intense. Matcha combines caffeine with L-theanine, which many people experience as focused calm.

Cacao’s primary stimulant is theobromine, which tends to feel slower, steadier, and more grounding. Many people choose cacao when they want energy without the highs and lows.

Individual response always matters more than theory.

What does “ceremonial cacao” mean?

“Ceremonial cacao” is not a legally recognised grade. Traditionally, cacao has been used in ritual contexts in parts of Mesoamerica, but the modern use of the term varies widely.

Today, it’s often used to describe whole-bean cacao paste intended to be drunk rather than eaten.

At Soma, we see ceremony as a way of relating to cacao, not a requirement. Cacao doesn’t need a particular label or setting to be meaningful.