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CACAO / COCOA

Cacao, native to South America and was originally considered by the Aztecs to be food of the gods.

The Latin name for the Cacao plant, also known as Cocoa, comes from Carl von Linnaeus, "Theobroma Cacao" and means "food of the gods” in Latin. Cacao was so highly valued that it was once even used as currency. The Spaniards brought the Cacao bean to Europe in the 15th century.

The Cacao tree grows fruit (also called pods) and inside the pods are the beans which yield a wide range of Cacao products. There three main types of Cacao: Criollo, Forastero and Trinitario. Criollo Cacao is the most rare and exclusive Cacao on the market and is also considered the most flavorful, with long, smooth after-tones. It is also the most expensive because it is difficult to grow and gives little fruit. Nowadays most growers choose the hardier, hybrid varieties of Forastero and Trinitario.

Forastero is the most traded Cacao variety in the world; about 90% of world production comes from this variety and most of it is grown in Africa. However, there is a very exclusive exception and it is the Cacao growing in Ecuador, which is considered to be one of the finest in the world. It is called Arriba Nacional and is used specially to produce our RAW Cacao powder. The powder is produced in a factory where the temperature never exceeds 48 ° C.

Superfruit Cacao nibs come from Criollo. Superfruit works with a cooperative in Peru that works to preserve Criollo Cacao. The beans are prepared by fermentation, drying and lightly roasting below 45 ° C to keep them RAW. The beans are then crushed into nibs. Cacao is a good source of natural energy, Iron, Calcium, Magnesium, and Fiber!