Our cacao is sourced from Peru, where organically certified farming cooperatives cultivate high-quality Theobroma cacao within its natural rainforest habitat. Growers are trained in sustainable agricultural practices and produce cacao without synthetic pesticides, herbicides, or chemical fertilizers.

The cacao beans originate from the fruit of the cacao tree, which contains both seeds and a sweet white pulp. After harvesting, the beans are removed from the fruit and fermented for approximately six to seven days, a critical step in developing their characteristic flavour profile. The fermented beans are then dried naturally in the sun for several days before being carefully cleaned.

Once fully dried, the beans are cracked and separated to produce cacao nibs. These nibs are finely ground to create the cacao paste (also known as cacao liquor), a pure, nutrient-dense product that retains the rich flavour, aroma, and beneficial compounds of Theobroma cacao, often referred to as the “Food of the Gods.”

Nutritional Information	Per Serve (15 g)	Per 100 g
Energy	97 kJ	646 kJ
Protein	2.06 g	13.7 g
Fat, total	7.88 g	52.5 g
– Saturated	4.8 g	32 g
– Cholesterol	0 g	0 g
Carbohydrate	4.2 g	28 g
– Sugars	0.3 g	1.6 g
– Dietary Fibre	2.33 g	15.5 g
Sodium	5.24 mg	34.9 mg

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