Sales of cacao and chocolate to the United States escalate every year.
Cacao is the bean that chocolate is made from. In its raw state, it contains more antioxidant flavonoids than red wine, green tea and blueberries. Our raw cacao is high in fiber and vitamin C and a good source of iron and protein!
WFN cacao powder is certified organic and raw. Our premium cacao beans come directly from the farmers who cultivate them. These farmers grow their crops on their own land, using the same sustainable methods that have been used for generations. These cacao beans are of the Forastero, Trinitario and Criollo varieties, grown in the Dominican Republic. They are USDA certified organic, and packed by Wilderness Family Naturals in the USA.
The cacao powder is created by cold-pressing raw, organic cacao beans into a pressed cake separating the oil from the protein and fiber. The temperature is never allowed to exceed 120° F and is usually 104° F (all other cocoa powders are exposed to temperatures as high as 300° F!). A high-accuracy thermometer monitors the process. The remaining dry 'cake-like' material is then cold-ground and fine-milled so that only the finest raw cacao particles become the finished product.
BEST SELLERS
Product Description
Sales of cacao and chocolate to the United States escalate every year.
Cacao is the bean that chocolate is made from. In its raw state, it contains more antioxidant flavonoids than red wine, green tea and blueberries. Our raw cacao is high in fiber and vitamin C and a good source of iron and protein!
WFN cacao powder is certified organic and raw. Our premium cacao beans come directly from the farmers who cultivate them. These farmers grow their crops on their own land, using the same sustainable methods that have been used for generations. These cacao beans are of the Forastero, Trinitario and Criollo varieties, grown in the Dominican Republic. They are USDA certified organic, and packed by Wilderness Family Naturals in the USA.
The cacao powder is created by cold-pressing raw, organic cacao beans into a pressed cake separating the oil from the protein and fiber. The temperature is never allowed to exceed 120° F and is usually 104° F (all other cocoa powders are exposed to temperatures as high as 300° F!). A high-accuracy thermometer monitors the process. The remaining dry 'cake-like' material is then cold-ground and fine-milled so that only the finest raw cacao particles become the finished product.
BEST SELLERS
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