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Our Products

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Cacao Raw Beans 

 

Cacao beans are dehydrated at low temperatures for 3 to 4 days to preserve their properties.  It contains only pure cacao.

Details

100 grams x  $ 8 (USD)
250 grams x  $13 (USD)

Packaged in kraft paper bag with window

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Uses: as a snack. It can also be part of granolas and other raw preparations.

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Conservation: keep in a closed container. It is best preserved not exposed to light or in the refrigerator.

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Cacao Ground Raw Beans

 

The dehydrated cacao seeds are ground at low temperatures to preserve their properties. 

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Details

100 grams x  $10 (USD)
250 grams X  $15 (USD)

Packaged in kraft paper bag with window

Uses: in different cold preparations such as milkshakes and desserts. It is not recommended to cook it because it loses its properties.

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Conservation: keep in a closed container. It is best stored not exposed to light or in the refrigerator.
 

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Cacao Nibs
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Nibs are part of the chocolate process. They are fermented, dried and roasted cacao beans. No other  ingredients are added, only 100% cocoa.

Details

100 grams X $6 (USD)
250 grams x $10 (USD)

Packaged in kraft paper bag with window

Uses: They can be put directly on granola, in salads and in any kind of pastry to give it a crunchy sensation.

Conservation: keep in a closed container. It keeps better not exposed to light, nor in the refrigerator.

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Cacao Pure Paste

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Cacao nibs are ground and made into paste. This paste is 100% ground cacao. 

Details

100 grams x $8 (USD)
500 grams x $12.5 (USD)

Note: You need to order it in advance

Packaged in aluminum foil and paper towels.

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Uses: It has two ways of preparation. One way is to cook in water and keep diluted in the refrigerator to add to smoothies and to drink in the traditional way, but you may add spices such as vanilla, cinnamon and nutmeg. Another way is to melt in a bain-marie and add to different baking recipes to give chocolate flavor.

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Conservation: keep in a closed container or bag in the refrigerator.

Granola
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It is a blend of dehydrated tropical fruits. It contains dehydrated banana, coconut and cacao with cacao nibs.

Details
300 grams x $ 15 
(USD)

Packaged in kraft paper bag with window

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Uses: it can be eaten directly with milk (vegetable or animal). It does not need sweetener because the dehydrated banana is sweet.

 

Conservation: keep in a closed container. It is best preserved not exposed to light or in the refrigerator.

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Preparation ideas

In this section, we want to share our ideas for the preparation of raw cacao (beans and powder). We’d also love to hear about yours, as we hope to develop a recipe book inspired by the experiences of our customers.

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For the most part, raw cacao beans are enjoyed as snacks while ground raw cacao can be used in a variety of raw preparations, especially in superfood juices created from available food resources. In the Southern Caribbean Coast of Costa Rica, we have a great biodiversity of fruits with different harvest times so superfood juices vary seasonally. The only fruits that are consistently produced throughout the year here are bananas and pineapples and we can get these fruits from local families and indigenous communities who produce these organic crops produced by local families and indigenous communities.

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Because bananas are so common in this region, we often mix this sweet fruit with raw cacao and add other delicious fruits grown in our family gardens. If you prefer your superfood juice to have a chocolate flavour, we recommend that you use our nibs or pure chocolate paste.

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Now that we have shared how we include raw cacao in our diet, we would love to hear about your own culinary experiences with cacao. Send us a quick note about your favourite ways to eat it, particularly with fruits that are available in your part of the world.

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 We want to share some ideas about preparing roasted cacao such as our nibs and pure cacao paste. Cacao nibs are a perfect addition to baked recipes and can be used in the preparation of dark chocolate. There are many resources online with additional suggestions about how to use nibs in your cooking and food preparation.

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Pure cacao paste is also known as chocolate liquor, and there are two popular ways to prepare it. First, you can melt the 100g bar of paste in a bain-marie (a double-boiler conducts too much heat for optimum melting), resulting in a thick liquid. You can also add the paste directly to ½ liter of water and simmer it for 10 minutes with spices of your choice such as cinnamon, nutmeg, and cloves. This will give you a thinner solution. Both methods produce a syrup that you can use to make icing or ganache or traditional chocolate flavoured drinks. 

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