Holistika Tulum: Where Cacao Is Part of the Atmosphere

Holistika in Tulum offers a different relationship to cacao than the other places I visited. While cafés like Vaivén and Otti center their offerings around cacao drinks themselves, Holistika places cacao within a broader experiential environment.

The property is widely known for its atmosphere. Walking through the grounds, visitors encounter a curated art walk with large sculptural installations placed along forest paths. The setting encourages reflection, exploration, and photography. It was in this environment that I chose to do the photoshoot for this series.

One of the focal points of Holistika is its large dome, where daily yoga classes and workshops are held. Around the property there are several spaces dedicated to wellness practices, including gathering areas and an apothecary-style shop that offers herbal products and ritual items.

There is also an on site café where cacao is served. The cacao offered here is presented simply as a blend, without detailed information about its origin, varietal, or sourcing. The drink I ordered from the menu was listed simply as Chocolate, prepared with coconut milk, cacao powder, piloncillo, and cinnamon stick. The preparation reflects a traditional style of Mexican hot chocolate, where cacao is combined with spices and sweetener rather than served on its own.

As with the other cacao drinks I encountered in Tulum, there was no information provided about the origin of the cacao, the varietal, or how the beans were processed. The cacao itself appears to arrive already in powdered form and is used as part of a blended beverage. Unlike other locations I visited in Tulum, the emphasis here does not appear to be on the cacao itself but on the environment in which it is consumed.

Within Holistika, cacao functions as part of a larger sensory experience. It accompanies yoga, conversation, and quiet moments within the landscape of art installations and forest paths. For many visitors, the draw of the space lies not in the specifics of the cacao but in the atmosphere that surrounds it.

In this setting, cacao becomes less about evaluating the bean itself and more about participating in the environment that Holistika has created.