Roasted cacao beans, only husked and with the radicle removed. Note: To remove the tough radicle, the beans will break.
In the Terreiro Velho plantation – in wooden boxes – the cocoa from each harvest ferments separately in a natural and spontaneous way.
Some fermentation processes yield cocoa that is better suited for raw consumption, while others yield cocoa that is better suited for roasted consumption.
Always an excellent cocoa, not bitter at all and characterized by a very pleasant and sweet persistence, we offer it pure, raw and roasted.
Excellent when eaten plain, they are ideal for enriching yogurts, muesli, fruit salads, salads, or in cooking.
