In a small storefront on Wall Street in Kingston, a global food business is taking shape. Cacao Laboratory (Lab), founded by siblings Florencia and Federico Fridman, has built a unique Hudson Valley manufacturing operation around cacao, the nutrient-rich bean used to make chocolate. Harvested from the fruit of the cacao tree, the bean is naturally rich in antioxidants, minerals, and theobromine, a plant compound that provides a gentle, sustained source of energy.

While the cacao begins its journey in Manabí, Ecuador, it is further processed, crafted, and packaged in Kingston before becoming finished chocolate products. Working with heirloom Arriba Nacional cacao sourced directly from farming partners, the company creates and packages a range of offerings, including ceremonial products, granulated cacao, botanical blends, artisan chocolates, infused varieties, and custom beverages. These goods are sold through the café, online to customers around the world, and select retail locations.

The company's roots trace back to Florencia Fridman's experience with traditional cacao ceremonies and a shared vision with her brother to build a business centered on wellness, education, and community. That philosophy is reflected in Cacao Lab's approach to sourcing and manufacturing, which emphasizes minimal processing, organic practices, direct-trade relationships, third-party testing, and products free from emulsifiers and alkalization.

Many customers choose it as an alternative to coffee. Unlike coffee, which relies primarily on caffeine, cacao contains higher levels of theobromine, delivering a smoother, longer-lasting sense of focus and alertness without the jitters often associated with highly caffeinated drinks.

As the company grows, it is expanding beyond cacao into other nutrient-dense foods. New offerings include panela, an artisanal unrefined cane sugar traditionally produced in Latin America, and products featuring lupini beans, a protein-rich legume gaining popularity among consumers seeking plant-based nutrition. Together, these products reflect a broader vision centered on nutrient-dense, functional foods and traditional ingredients.

Cacao Lab's success highlights the power of entrepreneurship and specialty food manufacturing. By combining global sourcing with product development, packaging, retail, and distribution, the company has built a distinctive food business rooted in the Hudson Valley.

For more information, go to: https://www.cacaolaboratory.com

This article is part of "Made in the Hudson Valley” series, which highlights local manufacturers and industries, the innovative products they make, and the vital jobs they provide in the communities we call home.

Central Hudson offers a suite of economic development grants focused on supporting and expanding manufacturing and job retention in the Hudson Valley, and are proud supporters of the Council of Industry, the manufacturer’s association for the Hudson Valley.