Fermented Cacao Powder | Organic | Raw
At Wildly Organic, we make our cacao powder from non-GMO, USDA Certified Organic cacao. We source our cacao beans from local farmers in the Dominican Republic, where they naturally ferment them in banana leaves for three to five days. They cultivate the cacao plants using eco-friendly, sustainable methods and have been doing so for generations. Our product represents the finest in sustainably sourced, all-natural, fermented cacao. We use Forastero, Trinitario, and Criollo varieties of cacao for our powder, which is hand-packed by the Wildly Organic team in the U.S.
- United States (Grown in Dominican Republic)
- Arsenic 0.05 ppm
- Cadmium 0.495 ppm
- Lead 0.12 ppm
- Mercury 0.005 ppm
Fair-Trade Certified Cacao Powder
We’re thrilled to state that our fermented cacao powder is certified by Fairtrade America. At Wildly Organic, we aim to deliver premium nutrition while doing our part to even out global trade inequalities by paying fair prices to the farmers who cultivate the cacao for our products.
What Is Fermented Cacao?
The cacao plant (Theobroma cacao) is the source of all cacao products. The cacao bean yields the powder that chocolate is made from. In its raw state, cacao contains more antioxidant flavonoids than green tea, red wine, and blueberries. Our raw cacao powder is high in fiber and a great source of protein and iron in your diet.
To ensure the powder remains “raw,” we maintain the temperature in our extraction process at around 104° F and never let it exceed 120° F (it’s not uncommon for many cocoa powders to be processed at temperatures as high as 300° F!). A high-accuracy thermometer monitors the whole process. We cold-grind the dry, “cake-like'' extract and fine-mill it so that the finished product contains only the finest raw cacao particles.
Each batch of our fermented organic cacao powder is lab-tested for antioxidant activity (as represented by an ORAC score of 1086 μmol TE/g), so as to ensure the safety and purity of the product.
*ppm = parts per million