Kaoba in the Spotlight: Featured by Jancis Robinson & The Financial Times

We are absolutely thrilled to share some huge news with our community. Kaoba has been featured in two of the most prestigious publications in the world of food and drink: JancisRobinson.com and the Financial Times.

It is a significant moment for us (and for the cacaofruit movement) to be recognised by globally respected voices in the industry.

Redefining "How to Drink Less Wine"

The features centered around a topic that is becoming increasingly relevant to many of us: mindful drinking. In her article, "How to drink less wine," renowned wine critic Jancis Robinson explores the growing desire for sophisticated, complex alternatives to alcohol.

We are incredibly proud that Kaoba was highlighted as a top choice for those looking to celebrate without the compromise. You can read the full article on Jancis Robinson’s main site here: Read: How to drink less wine

The conversation continued in the Financial Times, where the unique profile of cacaofruit was recognised as part of this shifting landscape. Read the Financial Times feature here

Why the World is Waking Up to Cacaofruit

Why are wine experts and financial journalists suddenly talking about cacaofruit juice? Because people are realising that "alcohol-free" doesn't have to mean "boring."

For a long time, the non-alcoholic options were limited to sugary sodas or plain water. But as more people look to celebrate life’s moments with clarity and health, they are turning to ingredients that offer depth, complexity, and sustainability.

Kaoba is leading this charge. By harnessing the ancient power of the cacaofruit (the pure, zesty pulp that surrounds the cocoa bean) we provide a drink that is:

• Complex & Sophisticated: With notes of tropical lychee, pear, and citrus, it rivals the complexity of a white wine.

• Sustainable: We upcycle the cacaofruit pulp that would otherwise be wasted during chocolate production.

• Naturally Good: Packed with antioxidants and gentle energy, it’s a celebration that feels good the next day, too.

Join the Cacaofruit Celebration

The recognition from Jancis Robinson and the Financial Times confirms what we at Kaoba have always believed: Cacaofruit is the future of drinking.

Whether you are cutting back on wine, looking for a new pairing for your dinner, or simply want to enjoy a delicious, sustainable beverage, there has never been a better time to pour a glass of Kaoba.

Thank you for being part of our journey. Here’s to better drinking!