Most commercial cacao is roasted at high temperatures to simplify processing and extend shelf life. However, the intense heat destroys many of the plant’s natural health benefits. 

At Cachao, we only use unroasted cacao, gently processed to preserve its full spectrum of nutrients and complex flavours. 

A key step in our process is melanging—from the French mélanger, meaning “to mix”—which involves grinding the cacao using a melanger, a stone grinder with rotating granite wheels. During this phase, raw cacao beans or nibs are transformed into chocolate liquor (also known as cocoa mass), a thick, smooth paste that naturally contains both cocoa solids and cocoa butter. This slow, precise method protects the cacao’s antioxidants, enzymes, and micronutrients—delivering purity, depth of flavour, and uncompromised quality

Our cacao is sourced from organic, sustainable farms in Peru and Ecuador, where it grows naturally among mango, pepper, vanilla, and coconut palm trees. Using traditional cultivation and harvesting techniques, local farmers work in harmony with nature, which reflects our philosophy. 

Raw cacao is one of nature’s richest sources of magnesium and iron, essential minerals that support energy levels and overall vitality. It also contains chromium, which helps the body maintain balanced sugar metabolism.

Our cacao is especially high in flavonoids—plant compounds known for their antioxidant properties. These contribute to healthy circulation, support the body’s natural defenses, and help protect cells from everyday stress.

Another naturally occurring compound in cacao is theobromine, a gentle, long-lasting stimulant that promotes mental clarity and a subtle sense of physical energy. 

Many experience a noticeable lift in mood and focus shortly after consuming raw cacao—one of the reasons it has been cherished for centuries.