Botanical Name: Theobroma cacao (pronounce kah-kow)
Certified Organic
Country of Origin: Ecuador
Production: After the ripe pod has been cut from the tree, it is opened, the rind discarded, and the pulp and seeds laid out for several days. During this time the pulp liquefies or “sweats” and fermentation starts, which softens the bitter taste and helps to unlock the full aroma of the cacao bean. This fermentation process is usually followed by gently roasting the beans to enhance the chocolate aroma. The bean