CACAO 100%

Fermentation is the defining stage of cacao.

Beans are fermented in wooden boxes lined with banana leaves.No materials other than wood are used.

Over 7–10 days, placement, temperature, and turning are managed to ensure uniform fermentation across all beans.
Boxes are kept out of direct sun to allow steady, controlled development.

After fermentation, cacao is dried and roasted with restraint to preserve clarity, balance and flavor definition.

Never alkalized.
No additives.
Just pure, whole-bean cacao.

This cacao is made from whole cacao paste, including its natural cacao butter.
This matters because cacao’s naturally occurring compounds are best experienced when the whole food is consumed. The natural fats in cacao slow digestion and absorption, supporting a steadier, more gradual effect.

Beyond cacao butter, whole cacao naturally contains:

Polyphenols & flavonoids – plant compounds that support the body’s natural defense against oxidative stress
Theobromine – a mild stimulant that contributes to alertness without sharp spikes
Natural fats – regulate the pace of digestion and absorption
Tryptophan – an amino acid involved in normal nervous system function
Tannins & organic acids – formed during fermentation, shaping structure and digestion
Magnesium – contributes to normal muscle and nervous system function

Consumed as a whole food, these compounds act together, resulting in a calm, steady lift felt gradually over time.

Nutritional Information (Per 50 g)

Protein: 7 g
Total Fat: 24 g
Saturated Fat: 4 g
Unsaturated Fat: 20 g
Total Fiber: 2 g
Total Sugars: 0 g
Energy: 100 kcal
Sodium: 90 mg