Raw cacao beans

Did you know that raw cacao beans are packed with healthy antioxidants and minerals that protect your heart and cardiovascular system?

Cacao, the food of the gods

During our trip in Costa Rica, we had a special encounter with Alex, a man whose passion for cocoa beans is deeply rooted in ancient knowledge and traditions. 

His mission goes beyond growing cocoa beans. He is a preserver & disseminator of traditional wisdom that would otherwise be lost.

Alex looks for the Sacred knowledge of cocoa beans & plants with tribes that still live in their traditional ways. He gathers this wisdom and shares their knowledge with the world. He shows the importance of traditions and cultures and gathers knowledge that should not be lost and forgotten.

Together with him, we explored his food forest and stepped into the process from "bean to bar". His dedication and love for cocoa beans deeply touched and inspired us. We are happy to share this knowledge with you.

Cocoa beans
Cocoa bean

Hi, we are Thomas & Christina!

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Raw cocoa contains 500x more polyphenols than red wine

A bag of cocoa instead of a glass of wine😉? 
Natural cocoa is a hugely rich source of polyphenols and antioxidants that offers several health benefits.

Raw cacao beans contain about 12,000mg of polyphenols per 100gr , while red wine contains about 2400mg of polyphenols per 1l on average. 

So in a nutshell, that amounts to about 500 times more polyphenols than red wine. 

This highlights why it is considered one of the richest food sources of these antioxidants.

Now I hear you thinking, what are polyphenols?

Polyphenols are natural compounds found in plants known for their antioxidant properties. 

They help protect the body from harmful free radicals and reduce inflammation.

Cocoa beans

What to look out for when buying Cocoa?

Make sure you definitely buy cocoa that is organically grown & GMO free and 100% natural and pure, without sugar or chemical additives.

Often this cocoa is pricier sth., but that way you know you are consuming quality. Organic cocoa beans are grown without the use of synthetic pesticides, herbicides or fertilisers. 

Organic cocoa farming uses more sustainable farming practices and promotes biodiversity. It minimises the negative impact of conventional agriculture on the environment.

By buying organic cocoa beans that ethically responsible Are you supporting farmers and producers who are committed to sustainable agricultural practices and fair trade.

Where to buy organic cocoa beans?

We buy our own cocoa from Pure Kakaw. Getting hold of organic cocoa beans is not easy & we know the team behind this brand personally. They have the highest quality & distribute various types of cocoa from Nicaragua, Peru & Guatemala. You can also purchase cocoa butter, chocolate and other items through their webshop.

Their aim is to bring traditional cocoa drinks back into everyday life, agroforestry, ecology and support biodiversityn, ensure transparency and fairness in the supply chain & more. They personally visited the cacao farms from which you can buy the organic cocoa beans to be sure of their practices.

When you order through our link, we get a small contribution & you pay just the same as usual, a win-win! Thanks for your support ♥️

Cocoa beans
Cocoa beans

Health benefits of the cocoa bean

 Cocoa beans are a phenomenon that nature has never repeated. One has never found so many qualities together in such a small fruit.  

The cacao bean is a veritable treasure trove of antioxidants, is packed with polyphenols and contains theobromine and phenylethylamine. 

The tiny cocoa bean is a gift from nature for our health and well-being. 

Cocoa beans are rich in antioxidants

Raw cocoa is one of the most antioxidant-rich foods in the world. Antioxidants are substances that neutralise harmful free radicals in the body. This helps to prevent cell damage and ageing. Regular consumption of cocoa beans reduces the risk of chronic diseases.

Cocoa beans contain theobromine and phenylethylamine

Cocoa beans contain two unique compounds worthy of attention: theobromine and phenylethylamine (=PEA). Theobromine is a stimulant known for its mild uplifting effects. Phenylethylamine, also known as "chocolateamine", is a chemical that promotes feelings of well-being and happiness. 

Cocoa is known as a heart opener. We often feel how cocoa supports heartfelt conversations. Consumption arouses feelings of affection and love. 

Cocoa beans are rich in polyphenols:

Raw cacao beans contain a wide range of polyphenols, including flavonoids, catechins and epicatechins. These compounds have anti-inflammatory properties and contribute to improved blood vessel function, better blood pressure regulation and reduced risk of heart disease.

Cocoa beans are rich in minerals

The cocoa bean is rich in essential minerals such as Magnesium (generally, 100 grams of pure cocoa contains about 499 milligrams of magnesium. This makes cocoa one of the richest natural sources of magnesium. So 1 bag is equivalent to approx 200mg.), Iron, Potassium, Phosphorus, Copper,...

Possible diabetes prevention

Raw cocoa improves insulin sensitivity and regulates blood sugar levels, which can help prevent type 2 diabetes. 
History of cocoa

History of cocoa beans

The cocoa bean is the flavour-defining raw material of chocolate. Cocoa has a rich history dating back to the ancient civilisations of Mesoamerica, where the Aztecs and Mayans valued cocoa as a divine drink. In the 16th century, Spanish explorers brought cocoa to Europe, where it was adapted into a sweeter, drinkable chocolate.

Swiss chocolatier Lindt played a role in the history of chocolate. The funny thing is that dark chocolate was discovered "by accident". They were grinding the beans and forgot to turn off the machines on Friday, as a result of which they found a paste of chocolate instead of flakes on Monday. This happened in 1994, a milestone for gourmets of chocolate🍫.

Cocoa butter and cocoa powder were subsequently created as by-products of cocoa processing. Cocoa powder was first developed by the Dutch in the 19th century, while butter occurs naturally in cocoa beans and is extracted during the processing.

Frequently asked questions about cocoa beans

Yes, but you stay in a ketogenic state. A bag of 40gr cocoa contains about 250kcal of which 20gr fat, 5gr protein and 4gr carbohydrates. 

Cocoa is a great alternative to coffee. You can and do use it daily (as with everything else, in moderation of course). This is how we discovered cocoa ourselves!

This way, you don't always have to drink coffee and can enjoy a lot more health benefits.

The theobromine in cocoa is a milder stimulant that lasts longer than caffeine. It gives a gentler and longer-lasting focus and energy. Caffeine is an alkaloid that acts on the nervous system and this can result in nervous energy. Theobromine acts on the cardiovascular system and increases blood flow throughout the body and brain.

If you do opt for coffee, make sure you choose quality coffee beans just as you did with your cocoa beans.

Mix the cocoa + spices + hot water and you're done! You can also replace your water with a plant-based milk to make a smoothie.

Spices we experiment with ourselves are: cardamom, cinnamon, chilli, vanilla, pepper, pimienta gorda, rosita de cacao

Raw cocoa beans, also known as "food of the gods", have a unique and distinctive flavour that is very different from the chocolate we are used to. The flavour is intense and complex. Raw beans naturally have a bitter taste. Possibly they remind you of earth, nuts and sometimes even a hint of dried fruit. The aromatic flavour varies and depends on the origin and variety of cocoa. They contain no added sugar, which enhances the natural flavours.


A cocoa tree usually takes about 2 to 4 years before it starts producing its first fruits. These fruits contain the precious cocoa beans.

The cocoa bean is the seed of the oval fruit which often has a combination of the colours orange, red and green. After harvesting, the cocoa beans undergo a natural fermentation process (fermentation). During this process, the beans develop important flavour and colour components that give the final chocolate flavour. The beans are dried in the sun. 

There are more than 30 varieties of cocoa beans, each bean has its own unique flavour profile.

After fermentation, the beans are dried to reduce moisture content and further stabilise the beans for further processing.

The dried cocoa beans are then roasted, which further enhances their flavour and develops characteristic aromas.

After roasting, the beans are broken and sieved, producing 'nibs' (small pieces of the beans). These cocoa bean nibs form the basis for further steps.

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