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Authentic Roasted Cacao
brought to you from the rain-forests of Brazil
discover our Beans
"WHY YOU’LL LOVE CACAO/COCOA BEANS"
Cocoa/Cacao beans are the dried and roasted beans of the cacao plant. Each of these hand-selected and slow roasted cacao beans offer a rich and deep flavor. Enjoy with the shell on for a concentrated burst of energy and good source of antioxidants, magnesium and fiber. Additionally you can add them to smoothies, make hot cocoa or crumble them over yogurt for a boost of natural chocolaty flavor.
"BENEFITS OF ALL NATURAL CACAO/COCOA"
NATURAL ENERGY
HEALTHY ANTIOXIDANTS
GREAT SOURCE OF POTASSIUM
Get a Boost, for your mood and cognitive performance. Theobromine is an active ingredient naturally found in cacao beans. Although the effects of theobromine are mild, they are longer lasting than caffeine. Epicatechin, is another main flavonoid found in cacao. This flavonoid is responsible for improving various aspects of cognition, preserving cognitive abilities during aging, and even puts you in a better mood.
- Antioxidant effects. Cocoa/cacao beans are absolutely packed with phenolic phytochemicals and flavonoids, that help to protect your cells against damage. Oxidative damage can result in premature aging and many of the modern health conditions today.
- Lowers blood pressure. Results for a recent study found that flavanols help to lower blood pressure and increase blood vessel flexibility.
- Protects your heart. Researchers found that flavanols and procyanidins from cacao beans increased antioxidant capacity in the blood plasma and reduced platelet reactivity, resulting in a healthier heart.
- Helps regulate insulin levels. Epicatechin, a flavanol in cacao, activates key proteins and helps regulate glucose production, even among diabetics.
One of the richest food sources of potassium and magnesium around! Cacao/Cocoa beans are also rich in nutrients like magnesium, iron, potassium, calcium, zinc, copper, and manganese. Our beans contain more potassium than the normal cacao bean you can currently purchase. This is because we use the shell/skin which contains 40x more potassium than the nib or center of the cacao bean.
NATURAL ENERGY
Get a Boost, for your mood and cognitive performance. Theobromine is an active ingredient naturally found in cacao beans. Although the effects of theobromine are mild, they are longer lasting than caffeine. Epicatechin, is another main flavonoid found in cacao. This flavonoid is responsible for improving various aspects of cognition, preserving cognitive abilities during aging, and even puts you in a better mood.
HEALTHY ANTIOXIDANTS
- Antioxidant effects. Cocoa/cacao beans are absolutely packed with phenolic phytochemicals and flavonoids, that help to protect your cells against damage. Oxidative damage can result in premature aging and many of the modern health conditions today.
- Lowers blood pressure. Results for a recent study found that flavanols help to lower blood pressure and increase blood vessel flexibility.
- Protects your heart. Researchers found that flavanols and procyanidins from cacao beans increased antioxidant capacity in the blood plasma and reduced platelet reactivity, resulting in a healthier heart.
- Helps regulate insulin levels. Epicatechin, a flavanol in cacao, activates key proteins and helps regulate glucose production, even among diabetics.
GREAT SOURCE OF POTASSIUM
One of the richest food sources of potassium and magnesium around! Cacao/Cocoa beans are also rich in nutrients like magnesium, iron, potassium, calcium, zinc, copper, and manganese. Our beans contain more potassium than the normal cacao bean you can currently purchase. This is because we use the shell/skin which contains 40x more potassium than the nib or center of the cacao bean.
PRODUCT OF BRAZIL
The world’s third-largest producer of cocoa/cacao beans. Cocoa/Cacao beans and nibs have a long and colorful history, beginning in Central and South America. The entire cocoa/cacao fruit was used in medicines by the Mayan, Olmec and Aztec people. These early American peoples also enjoyed consuming chocolate as a beverage; each culture adding its own mix of spices and flavorings to the drink. After the Spanish conquest in the 1500’s, cocoa/cacao made its way to Europe and began to spread worldwide. Cocoa/Cacao was first found in the State of Para, Brazil, in 1746. The largest Brazilian national producer of cocoa/cacao is the State of Bahia, with 75% of the Brazilian cocoa/cacao being produced there. The main cocoa/cacao produced in the Brazil is the forastero variety, it’s the strongest and the most resistant type of cocoa/cacao with a strong cocoa flavor.
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