Raw Sun-Dried Dominican Cacao Beans — Single Origin, Ceremonial Grade

Hand-harvested. Naturally fermented. Sun-dried in the mountain air of La Vega.

Our raw cacao beans are the unprocessed soul of every chocolate, ceremony, and cacao recipe. Grown on our family farm in Loma de los Ángeles, La Vega, Dominican Republic, then naturally fermented in wooden boxes for 5-7 days, sun-dried on raised platforms, and hand-sorted before packing.

What you'll taste

Clean cocoa base. Nutty notes. Mild bitterness. Low acidity. The hallmark profile of a fine-flavor Trinitario/Criollo grown in Cibao Valley terroir.

Use this cacao for

• Bean-to-bar chocolate making
• Ceremonial cacao preparations (grind into paste)
• Roasting your own cacao beans
• Cracking into nibs for baking + smoothies
• Cacao husk tea (after cracking)

Specifications

• Varietal: Trinitario / Criollo blend
• Origin: Loma de los Ángeles, La Vega, Dominican Republic
• Processing: Naturally fermented 5-7 days, sun-dried on raised platforms
• Moisture: 6-7%
• Ingredients: 100% raw cacao beans. Nothing else added.
• Practices: Hand-harvested, sun-dried, family-run. USDA Organic certification in progress.
• Format: Resealable kraft bag
• Shelf life: 12+ months in cool, dry storage

For wholesale orders 200 kg+, see our 50 kg jute sack.