Raw Cocoa Beans: A Healthy Snack and a Sensation of Pure Flavor

Cacao is a superfood. It is full of vitamins, minerals, antioxidants, flavonoids and theobromine - all the chemicals that make a body happy. Therefore, it is certainly a good idea to eat some raw chocolate every day.

Due to the natural production process, which does not involve roasting or boiling, raw cocoa beans retain all their aromatic and nutritional benefits. After harvesting, the cocoa beans are fermented together with their pulp. After that, they are washed and then dried in the Peruvian sun.

How should I eat raw cocoa beans?

You can eat raw cocoa beans as they are. You might have to get used to the pure cocoa flavor first. It is completely different from (regular) chocolate. It is a new flavor experience altogether: less sweet, slightly bitter, drier, but crunchy. Do you miss sweetness? If so, you can dip the raw cocoa beans in a little honey.

How many cocoa beans can you eat per day?

We recommend a maximum of 5 to 10 beans for an adult and 2 to 5 cocoa beans for a child.

If you peel a cocoa bean, the beans unfold into some cocoa nibs. You can add them to a smoothie or sprinkle them over muesli or breakfast cereals. Mix them with some nuts and fruit and you will have a nutritious, healthy snack.

What is the difference between raw cacao and regular chocolate?

Cacao is a raw material and the basic ingredient for making chocolate. Raw cocoa beans contain many healthy nutrients. When we make chocolate as we know it, these nutrients are largely lost when the cocoa beans are roasted.

In addition, a lot of sugars and fats are added to regular chocolate, which does not do justice to the flavor and causes the cocoa beans to lose their healthy qualities. Therefore, it is certainly a good idea to try raw cocoa beans sometime. The flavor is quite different from regular chocolate. It is drier, slightly bitter, but crunchy.

Hacienda Victoria, Located near the picturesque Ecuadorian coast in Cerecita, Hacienda Victoria is a highly regarded family business. With meticulous attention to every step of the production process, they ensure the highest possible standards, from seed selection to post-harvest practices. Working closely with agronomists, they prioritize the health of their trees and consult environmental experts to implement modern irrigation techniques that save water. Demonstrating a strong commitment to social responsibility, Hacienda Victoria maintains deep ties with the local community. Their exceptional beans have earned a reputation among renowned chefs and chocolatiers around the world and have been used in numerous award-winning creations.

Nacional Arriba - Traditionally Grown

The earliest origins of cacao date back 5,300 years. Since then, its interaction within Ecuadorian culture has transformed through different phases, and the struggle to maintain the distinctive ancestral notes from the mother tree has allowed formidable farms to produce fine-flavor cacao, but not many that can guarantee 100% Nacional Arriba beans. And this is where Victoria comes in.

It takes approximately 5 years for a cacao tree to fully blossom. Here, at Victoria, we carefully studied the Nacional Arriba trees selected from an established Arriba Nacional seed bank. Since then we have measured water, nutrition, sun exposure, sowing design, harvest, weather conditions; the investigation process never ends, but after closely following a complete flowering cycle, we were able to recognize the ancestral traits and reproduce them through natural selection. This ensures flavor consistency and quality throughout the entire estate.

Furthermore, our fermentation process allows us to create customized organoleptic notes. Our artisanal system creates a wide range of aromas: from a balanced nutty note with low acidity and astringency, to a floral one, with a strong bitter body. The possibilities are endless, and our experts are ready to meet the challenge.

Hacienda Victoria Cacao Beans

Flavor Profile: Fresh notes of fruit, flowers, dark chocolate and nuts.

Country: Ecuador

Province: Guayas

Region: Cerecita/ Coast

Altitude: 50 meters

Genetic Variety: Nacional Arriba

Absolute Humidity: 7 %

Relative Humidity: 0 %

Impurities: 0 %

Moulds: 0 %

Cluster Beans: 0 %

Fermentation: 75 %