Which is healthier Cacao or Coffee?

You might have been recommended to swap your morning coffee to a morning cacao for the health benefits, but have you ever wondered what the health benefits actually are? Or wondered why you should make the switch?

Cacao and coffee offer different nutritional profiles and potential health benefits. Cacao is rich in flavanols, which have been shown to have cardiovascular and anti-inflammatory benefits, and is also a good source of minerals like iron and magnesium. Meanwhile, coffee contains caffeine which can improve cognitive function and is associated with a reduced risk of chronic diseases, but may cause negative effects for some individuals such as anxiety and disrupted sleep.

At Sacred Taste, we believe in the power of cacao as a health-promoting food that can be enjoyed in a variety of ways for a multitude of health benefits without the side effects of coffee. As a Wild-crafted Cacao provider, we encourage people to make the switch from caffeinated substances to cacao and invite them to experience the benefits themselves. 

Both cacao and coffee have been shown to provide health benefits when consumed in moderation, but they differ in terms of their nutritional profiles and potential health effects. Sacred Taste an ethical and sustainable cacao company and we value providing health education to better the lives of everyone we encounter.  

Cacao is rich in flavanols, which are a type of antioxidant that has been shown to have cardiovascular and anti-inflammatory benefits. A study published in the American Journal of Clinical Nutrition found that consuming flavanol-rich cocoa powder for six weeks improved cardiovascular health by reducing blood pressure and improving blood flow (1). 

Cacao is also a good source of iron, magnesium, and other important minerals. A study published in the journal Nutrients found that regular consumption of cacao can increase iron levels in the body, especially in people with low iron status (2).

Coffee, on the other hand, contains caffeine, which is a stimulant that can increase alertness and improve cognitive function. Several studies have found that moderate coffee consumption is associated with a reduced risk of several chronic diseases, including type 2 diabetes, Parkinson's disease, and liver disease (3).

However, coffee consumption can also have negative effects for some people, as coffee contains caffeine which produces cortisol, the fear chemical, stimulating the stress hormone, often causing jitteriness, anxiety, and disrupted sleep. 

When it comes to which is healthier, cacao or coffee, the answer may depend on individual preferences and health goals. Both can be enjoyed as part of a balanced diet, but it's important to choose high-quality, minimally processed products and consume them in moderation. We would always recommend listening to your body when consuming anything, if you are finding that coffee is leaving you feeling anxious, overwhelmed, with the jitters or finding you're getting a crash not longer after enjoying your coffee, then we recommend trying Sacred Taste Cacao! 

At Sacred Taste, we believe in the power of cacao as a health-promoting food that can be enjoyed in a variety of ways. As a provider of high quality cacao, we ensure that our cacao products are made from high-quality, organic cacao beans that are minimally processed and free from additives and sweeteners. We believe that by choosing pure, whole foods like cacao, we can nourish our bodies and support our overall health and well-being.

Check out our full range of Ceremonial Grade Drinking Cacao online and start your cacao journey today! 


With Love 

The Sacred Family



Connect with Sacred
Instagram | Facebook | Pinterest

Article by Clare Lucas
Instagram | Website




Hooper L, Kay C, Abdelhamid A, et al. Effects of chocolate, cocoa, and flavan-3-ols on cardiovascular health: a systematic review and meta-analysis of randomised trials. Am J Clin Nutr. 2012 Mar;95(3):740-51.

Di Lorenzo C, Colombo E, Biella S, et al. Effect of dark chocolate on plasma epicatechin levels, DNA resistance to oxidative stress and total antioxidant activity in healthy subjects. Br J Nutr. 2013 Jun;109(12):2196-202.

Ding M, Bhupathiraju SN, Chen M, et al. Caffeinated and decaffeinated coffee consumption and risk of type 2 diabetes: a systematic review and a dose-response meta-analysis. Diabetes Care. 2014 Feb;37(2):569-86.

Leave a comment

All comments are moderated before being published