Fermented Cacao

Traditional cultures have long employed fermentation of cacao beans to improve the flavor and aroma. Fermentation also breaks down the phytic acid in cacao beans, a protective substance present in all nuts, grains, beans and seeds. Phytic acid is considered an anti-nutrient because it binds to minerals present in foods, preventing the body from absorbing these important nutrients. Reducing phytic acid is important for easier digestion and better mineral absorption.

Cacao beans are a rich source of polyphenol antioxidants such as flavanols (e.g. catechin and epicatechin) and methylxanthines (e.g. theobromine).  Cacao is also high in minerals (manganese, copper, iron, magnesium), and a rich in dietary fiber and protein.  This is associated with providing many health benefits including those related to blood pressure, heart health, brain health, cancer, gut microbiome, etc.

Cacao Origins

Our beans originate from small producers certified as organic.  We have partnered with Uncommon Cacao, a pioneer in the ethical and transparent trade of high-quality beans.  This means that farmers can earn a fair profit and develop sustainable practices.  Each origin brings unique flavor characteristics based on bean genetics, growing conditions, and post-harvest fermentation.