Cacao Beans - Raw Organic

Premium hand-picked Criollo cacao beans

  • organic raw cacao beans
  • criollo cacao beans from Veracruz
  • cacao fruit from inside

Product Snapshot

Certified Quality

  • Organic Certified
  • Raw
  • Not Alcalinized
  • Not Deodorized
  • Gluten - Free
  • Vegan
  • Kosher
  • GMO Free
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Botanical Name: Theobroma Cacao

The true taste of Cacao from the Mayan landscape

Cacao beans are the source ingredient for one of the most beloved treats in the world: chocolate.

In prehispanic Mexico, the Aztec culture used it to elaborate a bitter beverages called Xocolatl, pronounced "chocolatl". Other cultures used cacao as well: the Mayan, the Incas.

It seems the English word "cocoa" comes from a translation error of the original name "cacao". The botanical name of this plant is Theobroma Cacao, meaning "food of the Gods". In modern times, both words are accepted, however in most cases "cocoa" would generally refer to a sweetened powder mixed with other ingredients, and "cacao" powder will be 100% from cacao beans with no sweeteners nor anti caking agents.

Although cacao is now cultivated in other parts of the world such as Africa and Indonesia, our cacao beans are sourced from Southeast Mexico and Peru, the original geographical locations where the environment is just right to produce the finest cacao beans available today.

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In the mythical Po-pol-Vuh, the Cacao Tree was considered one of the four cosmic trees situated in the paths to the universe and had a special relationship with another sacred plant: the maize or corn. Cacao was drank in special ceremonies and religious rituals.

In the times of the Spanish colony, the cacao was considered as a type of currency. Part of the tribute to the Spanish Crown was demanded in fixed amounts of cacao bags that were transported by ship to the old continent where the cacao was sweetened and chocolate quickly became popular.


Our Cacao is cultivated in the Mayan region of Southeast Mexico (Tabasco and Veracruz). Cacao products are sourced both from this region in Mexico as well as from Peru. Several groups of organic farmers forming a cooperative cultivate the premium criollo Theobroma Cacao in its native environment. These farmers have received training on how to cultivate the Cacao using only organic farming techniques without the use of pesticides or chemical fertilizers.

The beans are extracted from the inside of the Cacao fruit which contains both the beans (seeds) and a white pulp. The beans are separated from the pulp and left to ferment for 5-6 days. After fermentation, the beans go through a drying process below 40oC.

The Cacao Beans are then husked and ground to produce Cacao Paste. Cacao Paste has the same nutritional value as Cacao Nibs (it is the same product but ground into a paste) and roughly half of it is Cacao Butter.

Cacao Beans Nutrition Table Per Serve (2g) Per 100g
Energy 24.6kJ 12296kJ
Protein 0.5g 25g
Fat-total 0.22g 11g
   - saturated 0.12g 6g
Carbohydrate 1.1g 55g
 Sodium 0g 4mg

Brings raw cacao chocolate to a new level

Just made a batch of raw chocolate from the cacao paste and shared it with friends - they were blown away. In my humble opinion, this product makes the closest to technically "raw" chocolate.

Posted by Caroline on 30/09/2014
Title Author Source
Further Reading Article TBA TBA
Why are cacao beans fermented?

The objective of fermentation is to remove the fruit pulp residues, to kill off the seed and to bring out the aroma, taste and colour in the beans. The seeds have a strong, bitter taste, which is caused by the anthocyan component in the seeds. During the fermentation process, these bitter parts are chemically transformed and the seeds begin to take on a chocolate brown colouring and aroma starts to develop.

What happens after the cacao beans are fermented?

After fermentation, any unripe or damaged beans are sorted out and the selected ones are set out to dry in the sun. Enzymatic transformation processes continue to occur during the drying process, including browning of the seeds and surplus acetic acid evaporates. Sunlight will increase the browning process and also the development of aroma.

Slow careful drying in the sun can take up to 7 days during which time the beans are often turned to ensure they are dried uniformly..

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Latest News

cacao plantation in Mexico

Cacao plantation in Southeast Mexico where crops coexist with native plant species making it a sustainable farming practice.

  • February 2013

Cacao trees and other larger native trees coexist in a friendly manner. The larger trees provide the right shade and protection to the smaller Theobroma Cacao, and the Cacao plants maintain the humidity and help conditioning the soil

Mayan painting cacao god

A painting from the classic Mayan period, shows Centeotl, God of Maize picking a Cacao fruit.

  • July 2014

For native American cultures, the Theobroma Cacao and all foods and drinks made with it were considered sacrad and part religious rituals. Mayan representations corresponding to the Classic Mayan Period (200-900 a.C.) exist in several archaeological paintings found in Southeast Mexico.