Home • Cacao • Origin Cacao • Cacao Profiles • Soma Cacao • Daintree, Australia
DAINTREE,
AUSTRALIA
Soma Cacao
PROFILE
Daintree cacao is grown in an organic single-farm located in Far North Queensland, just a short distance from the edge of the Daintree Rainforest—one of the world’s oldest and most biodiverse ecosystems. In this lush tropical environment, heavy rains, warm winds, and deep forest soils create an ideal setting for cacao to flourish.
Located only a couple of hours away from Mission Beach, the brand’s own base, it allows for a rare level of proximity between grower and reseller. The result is a cacao with a distinct regional identity, shaped not only by its unique terroir but also by this tight, local connection.
Daintree, Australia
CACAO
PROFILES
Soma Cacao
Enjoy 10% off your first Soma Cacao order with the code
TERROIR
Origin Country
Australia
Region
Daintree, Far North Queensland
Single-Farm
Goodman Estate
Harvest Year
2025
Beans Genetics ("variety")
Unknown
Beans Genetics
Unknown
— Chuncho "Seńoritas"
MAKING PROCESS
The beans used for Soma Cacao’s Daintree come from the Goodman Estate, a three-hectare organic farm near Port Douglas owned and cultivated by John Goodman. A distinctive part of his cultivation approach is his cooperation with green ants, which act as natural pest protectors.
Green ants “farm” mealy bugs—bringing them from the soil onto cacao pods to feed on their sugary excretions. In return, they fiercely defend both the pods and the bugs against predators that typically puncture the fruit and cause mould. This unusual symbiosis keeps the cacao exceptionally healthy.
John leads the harvest and post-harvest process himself, helped with family and backpackers when needed. Hand-sorting, fermentation in custom-made wooden teak boxes, and sun-drying all happen at the farm. Once dried, the beans are sent to an organic chocolate maker in Melbourne for roasting, cracking, husking, and slow grinding using a ball mill.
The resulting cacao paste then returns to Soma in Cairns, where it is turned into flakes and prepared for delivery.
MORPHOLOGY
SOLID
HUE – Brown
TEXTURE – Dry, crumbly
SCENT – Raisin, cacao powder, (slightly) leather, fresh milk
FORM – Flakes
BEVERAGE
HUE – Dark brown
TEXTURE – Thick, homogeneous
SCENT – Coffee, cacao powder, toasted bread, dried apricot
FOAM – Light brown
AROMATIC PROFILE
Chocolatey
TASTING NOTES
TOP NOTES – Red berries & chocolate pie
HEART NOTES – Musky/Burnt sugar
BASE NOTES – Raisin, milk chocolate
REMARKS
This cacao delivers an impressive first sip—completely different from what its scent suggests. It starts with light red-fruit notes and a chocolate-pie impression, creating a soft and approachable entry.
As the cup opens, the profile moves toward musky fruit with earthy and woody tones that add depth. A hint of fermented raisin appears later, bringing a slight lift. Throughout the tasting, a milky, cocoa-powder-like note stays present and rounds the profile, giving the drink a warm and familiar character.
The finish is clean: the last sip tastes like pure cacao with no bitterness. Acidity stays low and nothing stands out sharply.
Overall, this cacao is balanced, comforting, and familiar, combining a range of clear, even complex aromatic notes with a reassuring hot-chocolate feel.
EFFECT PROFILE
Grounding
OBSERVED STATES
SOFT • GROUNDED • REFLECTIVE
REMARKS
This cacao delivers a deeply gentle and composed experience. Its onset is subtle, without noticeable changes in heartbeat or physical activation. Instead, the effect settles into a calming, inward-focused state that encourages clarity and quiet attention.
The overall feeling is one of stable relaxation: grounded, serene, and mentally spacious. It doesn’t push upward or outward; it simply creates the conditions to slow down, reset, and feel genuinely at ease. It’s an ideal profile for moments that require presence without intensity—reading, journaling, or any practice that benefits from a centered state of mind.
