rich&raw

We harvest for several months, picking pods as they are ready. Each tree produces pods that ripen at different times. We start fermenting the cacao the same day pods are picked. After days or weeks (depending on north shore weather) of drying, dehydrating, and stirring, we filter the pods out for best quality. We then lightly roast in order to ease with hand peeling the shells off the cacao. Now we have peeled cacao, which lightly grounded, yield yummy cacao nubs. Of what we don't use on our acai bowls,  we grind the cacao for 12-24 hrs, either with custom ingredients, or alone for the true ceremonial cup. 

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