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OUR CACAO BEANS ARE DIFFERENT

We use an old technique called the Mayan method where the beans are less acidic and less bitter while maintaining a higher level of antioxidants. Taste the difference.

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MINIMALLY FERMENTED >LOWER ACID >MORE ANTIOXIDANTS

Our beans are specially fermented for less than 3 days. This creates less acidity. Research has shown that less days of fermentation means more flavanols are maintained in the chocolate.

BENEFITS OF CACAO

Packed with fiber, flavanols, protein, calcium, magnesium, zinc, potassium, iron and vitamins B1, B2, B3, B5, B9 and E.

High in antioxidants – typical serving size of cacao has more antioxidants than blueberries, red wine, and green tea.

High levels of essential minerals like magnesium. Magnesium helps to promote brain chemistry, build strong bones, and help regulate heartbeat and blood pressure, sulfur, calcium.

Cacao inherently has no sugar inside.

ORGANICALLY GROWN USING SUSTAINABLE PRACTICES

Our beans are organically grown and more than fair-trade. We are continually working with our grower to protect the region and educate people in the area.

LITTLE KNOWN CACAO FACTS

An ancient superfood packed with antioxidants, fiber, calcium, magnesium, zinc, potassium, and vitamins B1, B2, B5, B9 and E.
Contains zero sugar.
High fat, high protein.
Has zero caffeine. Contains its cousin called Theobromine.
A prebiotic that is rich in polyphenols.

Helps boost collagen production.

Cacao Beginner’s Guide

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