Most cacao today comes from young plantation trees, usually a single hybridized variety like CCN51, bred for yield and disease resistance, not flavor. Ours is something else entirely. This is Arriba Nacional, a wild, non-domesticated heirloom variety that makes up less than 1% of the world's cacao production, harvested from trees 20 to 80 years old growing wild in Ecuador's mineral-rich volcanic soil, never a mono-cropped plantation. That kind of genetic diversity is part of why these trees are so naturally resilient, the same reason this cacao has never had a mold or mycotoxin problem in its long testing history. Speaking of testing: this is the most extensively tested production we've ever done. Third-party tested for heavy metals, 19 different mycotoxins, and over 500 pesticides. Mold and mycotoxins are one of the biggest hidden problems in cacao today, and staying clear of them is the reason a lot of people try this cacao and never go back to anything else. It's also one of the most nutrient-dense foods you'll find. Rich in magnesium, iron, and the antioxidant flavanols cacao is known for, with theobromine as its primary active compound rather than caffeine, a gentler, steadier lift than coffee, without the crash. Stone ground into a rich paste and pressed into cacao cake. Then ground and sifted into a fine powder, kept at a low controlled temperature throughout to protect both the flavor and everything naturally inside it. 12 oz (340g) bag.
