The 1 lb bag is great for trying the beans or occasional use. The 1 kg (2.2 lb) bag is our best value — it works out to roughly 16% less per pound than buying by the pound, so it's the smart pick if you drink cacao regularly, make your own paste, or blend beans into smoothies. Most of our repeat customers choose the 1 kg.

Bold, earthy, and complex — deep chocolate notes with natural bitterness, a fruity undertone from the High Amazon origin, and a satisfying crunch from the outer shell. Unroasted beans have a more intense, raw flavor than roasted ones. They're an acquired taste for some, but deeply satisfying once your palate adjusts.

It's entirely up to you. Eating them raw preserves the maximum nutrient profile and enzyme activity. Roasting (at low temperature, 250–300°F for 15–20 minutes) reduces bitterness and brings out a warmer, nuttier flavor — making them more approachable for snacking or grinding into paste. Both are valid. Start raw and experiment from there.

Yes — these are the same beans we use for our ceremonial paste. To make paste at home: lightly roast the beans, remove the shells by cracking and winnowing, then grind the nibs in a high-speed blender or stone grinder until the cacao butter releases and it forms a smooth paste. It takes time and a powerful blender, but the result is completely authentic ceremonial cacao.

Lightly crack or crush 5–8 beans per cup, then steep in hot (not boiling) water for 5–10 minutes. Strain and drink as-is, or add a splash of plant milk and a little honey. The result is a lighter, gentler version of ceremonial cacao — earthy, warming, and subtly energizing. Great for evenings or for those who find the full paste too intense.

Yes — every production lot is independently tested for Lead (Pb), Cadmium (Cd), and Salmonella. Results always fall below California Proposition 65 limits. We publish our results publicly. View current lab results here.

For snacking, 5–10 beans is a good starting point. For making cacao tea, use 5–8 beans per cup. For grinding into paste, use as many as your recipe requires. Start small if you're new to raw cacao and listen to how your body responds.

Store in a cool, dry place in an airtight container away from direct sunlight. Whole beans are very shelf-stable and not sensitive to heat — no warm weather protection needed for shipping. Once opened, keeping them in a sealed jar or bag at room temperature is ideal.