3lbs Bolivia Heirloom Certified-Organic Unroasted Cacao Beans. NEW CROP!
But they have 10% more cacao butter, and lots more flavor. This is a Heirloom variety that has been recognized at Cocoa of Excellence (CoEx) competitions. Coffee beans are generally roasted at around 450-480 degrees Fahrenheit, while cacao beans should never get hotter than 325 degrees.
3lbs Bolivia Organic-certfied, Improved Walikeewa Unroasted Cacao Beans NEW CROP
We call these beans “Walikeewa”, the local Aymara language for “improved”. They are much larger than our Heirloom cacao beans, easier for larger winnowing machines. At that point, we knew a lot about Bolivia and Bolivian coffee, but nothing about cacao.
3lbs Bolivia Heirloom Certified-Organic Unroasted Cacao Beans. NEW CROP!
But they have 10% more cacao butter, and lots more flavor. This is a Heirloom variety that has been recognized at Cocoa of Excellence (CoEx) competitions. Coffee beans are generally roasted at around 450-480 degrees Fahrenheit, while cacao beans should never get hotter than 325 degrees.