Raw Cacao Beans – High-Amazon Basin | Whole Native

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Nothing has been done to them except careful fermentation, sun-drying, and selection. No roasting, no processing, no additives. Harvested by Awajún communities along the Marañón River — where no roads reach and everything moves by water — these beans carry the full flavor and nutrient profile of wild Amazonian cacao. You can eat them whole, grind them yourself, steep them for cacao tea, or use them as the starting point for any cacao preparation you want to make from scratch. Choose your size above: the 1 lb bag is perfect for trying the beans or occasional use, while the 1 kg (2.2 lb) bag is our best value per pound — the go-to for frequent cacao drinkers, home chocolate makers, and smoothie lovers who work with cacao in its most elemental form. This is cacao at its most elemental. Complex, earthy, bold, and alive. Wild cacao beans from the High Amazon Basin, Amazonas, Peru Whole & unroasted The complete cacao bean — skin, nib, and natural oils intact. Unroasted means the full enzymatic and nutritional profile is preserved. Roast them yourself for a milder flavor, or use them raw for maximum potency. Ceremonial grade These are the same beans selected for our ceremonial paste — not a surplus or a byproduct. Carefully fermented, sun-dried, and inspected for quality before packing. No defects, no mold, no compromise. Six ways to use them The most versatile form of cacao ☕ Cacao tea Steep whole beans in hot water for a gentle, earthy cacao drink — lower intensity than paste, deeply grounding. 🍫 Make your own paste Grind roasted beans in a high-speed blender or food processor to create your own ceremonial cacao from scratch. 🥾 Snacking Eat whole beans straight from the bag. Bold, crunchy, and deeply satisfying — a real food energy boost. 🥤 Smoothies & daily nutrition Blend a handful into smoothies, bowls, or shakes for full-spectrum cacao flavor and a nutrient hit. 🧁 Baking & raw desserts Crack and use in place of nibs, or grind and fold into raw dessert bases for authentic cacao flavor. 🌿 Ritual & ceremony Use in altar work, ceremony preparation, or as an intentional snack during breathwork and meditation. Get inspired Recipe ideas using whole cacao beans Cacao Bean Tea Gentle, earthy, grounding Homemade Cacao Paste From bean to cup, yourself Raw Cacao Energy Bites No-bake, whole-food fuel See all recipes → The origin From the High Amazon Basin, Amazonas, Peru Sourced from Awajún farming communities along the Marañón River in Peru's Amazonas region — accessible only by river, with no road access. These are wild native cacao trees, not plantation hybrids. Complex, earthy, fruity, and deeply nourishing. Altitude 180–200 m above sea level Climate Warm, tropical, humid year-round Community Awajún indigenous families Processing Fermented, sun-dried, unroasted Honor and connection Ethically sourced, directly traded We work directly with the Awajún community — accessible only by river in the Peruvian Amazon. Through hands-on training, equipment support, and premium pay well above New York commodity prices, we help them elevate quality while preserving traditional post-harvest methods. There are no middlemen. Every bag you hold directly supports the families and forests that make this cacao possible. Common questions Raw Cacao Beans — FAQ Which size should I choose — 1 lb or 1 kg? + The 1 lb bag is great for trying the beans or occasional use. The 1 kg (2.2 lb) bag is our best value — it works out to roughly 16% less per pound than buying by the pound, so it's the smart pick if you drink cacao regularly, make your own paste, or blend beans into smoothies. Most of our repeat customers choose the 1 kg. What do whole cacao beans taste like? + Bold, earthy, and complex — deep chocolate notes with natural bitterness, a fruity undertone from the High Amazon origin, and a satisfying crunch from the outer shell. Unroasted beans have a more intense, raw flavor than roasted ones. They're an acquired taste for some, but deeply satisfying once your palate adjusts. Should I roast them before eating? + It's entirely up to you. Eating them raw preserves the maximum nutrient profile and enzyme activity. Roasting (at low temperature, 250–300°F for 15–20 minutes) reduces bitterness and brings out a warmer, nuttier flavor — making them more approachable for snacking or grinding into paste. Both are valid. Start raw and experiment from there. Can I make ceremonial cacao paste from these beans? + Yes — these are the same beans we use for our ceremonial paste. To make paste at home: lightly roast the beans, remove the shells by cracking and winnowing, then grind the nibs in a high-speed blender or stone grinder until the cacao butter releases and it forms a smooth paste. It takes time and a powerful blender, but the result is completely authentic ceremonial cacao. How do I make cacao bean tea? + Lightly crack or crush 5–8 beans per cup, then steep in hot (not boiling) water for 5–10 minutes. Strain and drink as-is, or add a splash of plant milk and a little honey. The result is a lighter, gentler version of ceremonial cacao — earthy, warming, and subtly energizing. Great for evenings or for those who find the full paste too intense. Are these tested for heavy metals? + Yes — every production lot is independently tested for Lead (Pb), Cadmium (Cd), and Salmonella. Results always fall below California Proposition 65 limits. We publish our results publicly. View current lab results here. How many beans should I eat per serving? + For snacking, 5–10 beans is a good starting point. For making cacao tea, use 5–8 beans per cup. For grinding into paste, use as many as your recipe requires. Start small if you're new to raw cacao and listen to how your body responds. How should I store them? + Store in a cool, dry place in an airtight container away from direct sunlight. Whole beans are very shelf-stable and not sensitive to heat — no warm weather protection needed for shipping. Once opened, keeping them in a sealed jar or bag at room temperature is ideal. Show more