Who doesn’t love to indulge on local chocolates and coffee? The scientific name for the cacao tree says it all: Theobroma. Theo from the Greek for god and broma for food. And as for caffeine, few of us can live without it! In symphony with the Greeks, the ancient Mayan and Aztecs believed that cacao was a divine gift. We couldn’t agree more. And we feel the same about coffee. Read on for some fantastic New Mexico sources for both.
Where to Get the Best Local Chocolate and Coffee in New Mexico
The Chocolatesmith
Chocolatesmith’s hand-poured Los Muertos candy bars are a delight with inspired combinations like Devil’s Delight (dark chocolate & raspberry), Jolly Jackalope (dark chocolate & sea salt) and Eternal Fiesta (dark red & green chile bar), with colorful wrappers illustrated by artist Stacey Sullivan. The Green Chile Pistachio & Cranberry Bark, is just one of their tempting ‘barks’ – chocolate artfully adorned with nuts, dried fruit, chile, and more chocolate.
Kakawa
Kakawa creates edible art. This artisanal chocolate shop makes one of a kind creations that are as delicious as they are beautiful. Like when they take their house blend caramelized milk chocolate and turn it into Milagro heart shapes. Or when they dip D’Arbol chiles in caramel and dark chocolate – the perfect marriage of heat and sweet. They’re not afraid to craft unusual flavor combinations either, like their signature Goat Cheese and Sage Truffle (far left, round chocolate flecked with house-made sage sugar). Pure pleasure.
Santa Fe Gourmet Coffee
Santa Fe Gourmet Coffee is a love letter to the southwest, whether it’s their signature Piñon – a medium roast with nutty tones and a whisper of vanilla – or Pueblo Morning – a great everyday pick that’s full bodied and the perfect way to start your day.
New Mexico Piñon Coffee
Since 1994 New Mexico Piñon Coffee has been roasting up a storm. They start with 100% Arabica beans and then keep it traditional or go creative with flavors like Dulce de Leche and Biscochito. They have three piñon flavors, including Dark Piñon which is roasted longer and has bittersweet notes and low acidity.
Odacrem Coffee
You could say that coffee is in Juan Mercado’s blood. The co-owner of Odacrem grew up amongst the coffee trees on a family farm in San Salvador. Odacrem is a family owned and operated business that celebrates the complex flavors and aromas of coffee with specialty blends like Costa Rica – a medium-to-light roast with hints of sweetness and notes of citrus fruit and berries.
Aroma Coffee
Aroma Coffee’s roots are in Portland, Oregon, but Santa Fe has been its home and heart since 1994. They’re certified organic and fair trade and take their eco credentials seriously. Black Lightning – their rich French roast – has a serious cult fan base. Make a pot and we think you’ll see why.
About the Author
Julia Platt Leonard is Regional Editor for TABLE Magazine’s New Mexico edition, covering Santa Fe’s food, shopping, and community scene. A graduate of the Cambridge School of Culinary Arts, she has worked as a pastry chef, food consultant, and television reporter, and is co-founder of the Santa Fe International Literary Festival. She is the author of the novel Cold Case (Simon & Schuster) and has written for publications including The Independent. Reach her at julia@tablemagazine.com.
About the Stylist
Keith Recker is Editor-in-Chief and Co-Owner of TABLE Magazine. A color and trend forecaster for nearly 20 years, his clients have included Pantone, WGSN, Stylus, and the Color Association of the United States. He is the author of three books on color, including Deep Color: The Shades That Shape Our Souls and True Colors: World Masters of Natural Dyes and Pigments, and PANTONE: The Twentieth Century in Color. He is co-founder of the Open Source Colour Association, a new organization devoted to inclusive and transparent color forecasting. Earlier in his career, he was a vice president of home merchandising at Saks Fifth Avenue, Bloomingdale’s and Gump’s San Francisco. Listen to his podcast appearances at The Color Authority and EcoFashion Hub.
Read more of his work here or contact him at keith@tablemagazine.com. Follow him on Instagram as @TheChromosapien.
About the Photographer
Dave Bryce is TABLE Magazine’s contributing architecture, interiors, and food photographer, based in Pittsburgh. He photographed Fallingwater: Living With and In Art (Rizzoli, 2025) and regularly shoots for Pittsburgh Magazine and American Farmhouse Style, working with architects, interior designers, and hospitality brands. See more at davebrycephotography.com.
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