Cacao/Cocoa Powder Raw

Cacao/Cocoa Powder Raw

The cacao tree, native to the fertile forests of South America, is famous not only for its unique taste, but also for its therapeutic and nutritional properties. The generic name – Theobroma – literally translates to ‘food of the gods’.

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Product benefits

  • Rich in iron & potassium  which contribute to the normal formation of red blood cells and maintenance of normal blood pressure
  • Extremely high in magnesium which contributes to a reduction in tiredness & fatigue
  • Extremely high in copper which contributes to normal iron transport in the body
  • High in zinc which contributes to the normal metabolism of fatty acids
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Peru

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Ecuador

Sourced from across the globe

The words ‘cacao’ and ‘cocoa’ essentially describe the same product, cocoa being an anglicised term for cacao. Some definitions use ‘cacao’ to describe the bean in its natural form, changing to ‘cocoa’ once it has been processed. In this summary the terms are used interchangeably.

Cocoa trees produce fibrous pods 15 to 25cm long and 7 to 10cm in diameter. Each contains 20 to 40 beans (seeds) within a pulp. The raw unroasted beans are about 2.5cm long and contain roughly 65% water. After harvesting, the cacao pods are opened, and the beans and pulp removed. These are piled together and fermented over several days in the ambient tropical temperature (below 118°F, 47°C). The fermentation process is a key stage in the development of the classic aroma and flavour of our beans. Following fermentation, the beans are carefully sundried, again below 118°F, which can take several days. Once fermented and dried, water content of the beans falls to approximately 5%