Description
Our cacao powder originates from hand picked Ecuadorian Arriba criollo cacao pods. The beans are hand selected, fermented in specialized huts for approx. 3-4 days, sun-dried to perfection, crushed and winnowed (the skins removed). These nibs are ground in a granite melange and naturally liquefy (cacao beans are naturally high in fat containing approx. 45-60%). The liquefied cacao mass is transferred to a mechanical press where the cacao butter is removed. The remaining mass (‘cake’) is ground into a fine powder and packaged for your enjoyment. Our cacao does not go through a “Dutch” process nor alkalized in any way.
