Life Story of the Cacao Butter
Our cacao butter originates from hand picked Ecuadorian Arriba criollo cacao pods. Our supplier sources fully mature ripe pods from trees grown in mineral rich volcanic soil. These trees are not irrigated from potentially contaminated rivers and streams.
The beans are hand selected, fermented in specialized huts for approximately 3-4 days, sun-dried to perfection, crushed and winnowed (the skins removed). These nibs are ground in a granite melange and naturally liquefy. The liquefied cacao mass is transferred to a mechanical press where the cacao butter is removed. Unlike cocoa butter, our cacao does not go through a "Dutch" process nor is it alkalized in any way which makes it nutritionally superior to cocoa butter.
Cacao may be the number one source of magnesium of any food on the planet.