Coffee and cocoa share many similarities and seem to possess a unique familial relationship, but is that really the case? They are both farmed by indigenous people in similar parts of the world. Coffee (Arabica beans) grows in high altitudes while cocoa grows in lower altitudes. Both grow on trees in shade with a life span of about 25 years. The work is labor intensive and dangerous for low pay. They are both subject to the prices of middlemen unless farmers form cooperatives for fair trade. Fair trade is a certification that ensures a livable market price plus a small premium used for education, healthcare, improved farming techniques, and safety in the farming community while preventing child labor.

Cocoa and coffee are produced from a bean. Coffee needs to be separated from the fruit or pulp, while cocoa grows inside the fruit in pods. There is a washing separation process in both and the beans need to be roasted to be usable and tasty. The process of converting roasted cocoa beans to chocolate is a far longer complex process than converting roasted coffee beans to a brewed cup. The raw beans are sold on the same commodity exchange to determine the market price for the wholesaler, and consumer.

Cocoa can also be brewed and the beans stay fresher longer than coffee. It may also have a stimulant effect without the caffeine that coffee has. The taste is obviously different but both contain caffeine and acid with coffee possessing far more of both. Some believe that cocoa is a healthier alternative to coffee as a beverage of choice.