These beans are the lowest fermentation possible, closest to unfermented. Cacao beans can begin to ferment while still in the pod on the tree. These beans are removed from the pods, washed and dried immediately. They are the closest to the natural fruit.
The Cacao tree shares a wide array of unique properties. Unfermented cacao seeds are better than then the low fermented chocolate beans and they taste bitter.
You can eat the whole seed or peel them.
Since 2004 Natural Zing has been sourcing our raw cacao from the small farmers in Ecuador that currently supply the cacao for the Pacari Raw Chocolate. Look for Natural Zing's brand when shopping for the purest "Heirloom" Cacao Nacional Arriba Fino de Aroma cacao nibs, cocoa powder, cacao beans, cacao paste, and cocoa butter. Read full article "The best Ecuadorian "Heirloom" Raw Chocolate".
ORGANIC CACAO BEANS
16 oz (1 lb). Product of Ecuador, only the best criollo, the arriba de naccional de Ecuador.
Warning! Eating cacao may cause you to have an incredible day.
- Refrigeration of these cacao beans is not required, although recommended for optimum freshness.
- These low fermented high quality beans are Certified Organic, raw cacao beans and very rare.
Have a wonderful day!