FAQ
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What makes your products different?
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We keep very little inventory in stock to ensure the best product quality and freshness. Just let us know the quantity you would like, and we will prepare it without little delay!
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Our products come from indigenous communities that have cultivated cacao since pre-Columbian times and farmers who are certified organic and protect the environment. There is no child labor, children learn from their parents the handling of cacao and help adults in their work but attend school normally.
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Are the products offered raw?
​Cacao nibs and pure chocolate paste (cacao liquor) are also important materials in conventional chocolate making. In the future we hope to produce our own raw chocolate and are currently looking forward to the development of the necessary technology.
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Why is raw cocoa special?
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It contains high amounts of antioxidants (16-19%), minerals (magnesium, iron and zinc) and stimulants such as theobromine which naturally lowers blood pressure and decreases the risk of cardiovascular disease. Raw cacao helps improve physical and mental conditioning and increases the body’s energy levels.
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What is the difference between chocolate and raw cocoa?
Most industrial cacao products on the market today, such as cocoa powder and chocolate, have had their pulp removed in the production method. This process degrades the cacao bean and eliminates the cacao butter, a healthy fat that adds richness and texture.
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When making our dehydrated cacao products, we use the entire cacao beans, including the butter and pulp, resulting in a sweeter and richer result. We are very careful during harvesting and post-harvesting, selecting only the highest quality fruits.
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What kind of cacao do you use? Is it organic?
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While there are very few certified organic farms in the Talamanca region of Costa Rica, all of our cacao is sourced from local organic farmers, who grow their produce without the use of agrochemicals and with methods that protect the area’s biodiversity. The dominant farming system here is Rustic Agroforestry. This system ensures that cacao trees are scattered throughout the forests and are situated near other plants to encourage vegetal and animal biodiversity. Several varieties of cacao are grown here. To create our products we use a mix of “Matina” considered the national criollo cacao, and of hybrid and improved varieties introduced by CATIE to fight the moniliasis disease that affects cacao trees. During harvesting and post-harvesting, we are meticulous about selecting only the highest quality fruits.
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As with caffeine, every person’s reaction to the stimulant is different. We recommend starting off with 3 beans a day in the morning or early afternoon. Athletes can start with twice as much. Definitely try it out and adjust the amount depending on your lifestyle and activity level!
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