Ojio Dominican Cacao is of the Forastero variety. It is very common around the world and what most people are familiar with from a taste perspective. The cacao is non-GMO, non-hybridized, and cultivated from a combination of old growth cacao trees and new trees that have been planted to help maintain not only the forests but the livelihoods of the farmers and harvesters.
Method: Freshly harvested cacao beans are extracted from the cacao pod and then piled in wooden boxes, roughly 3 feet square, which are then wrapped with banana leaves. The moisture content gradually decreases, as heat from the fermentation process reaches its peak, destroying the beans’ ability to germinate. During this 4-5 day period, the beans are moved twice to ensure even results. After the fermentation process, the cocoa beans still contain a lot of moisture, so we dry them further on wooden drawers under the tropical sun. Once the proper moisture content (approximately 7%) is reached, the drying process is complete. The beans turn a rich, brown color and are ready to pass through a selecting and cleaning machine. This step also serves to separate the beans by size and weight. Some beans are then broken into nibs, while the rest are ground into a fine paste. The cacao paste is formed into solid blocks for sale while the rest is designated for pressing into powder and butter.
Prop 65 Notice: WARNING: This product contains a chemical known to the State of California to cause birth defects or other reproductive harm.
Tastes great when added to milk, smoothies, protein shakes, coffee, and desserts!
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to treat, diagnose, cure or prevent any disease.
Call us Toll Free 1-800-728-2066
Sign Up Today!