阿散蒂“生”可可豆粒

The traditional heap fermentation method, where the cocoa beans are wrapped with banana or plantain leaves and left to be fermented for a few days, along with the sun drying of the fermented beans gives the cocoa beans its complex flavour. Once dried, the beans are simply crushed into nibs, dehusked and sorted by hands. With a high cocoa butter content, it is the purest form of cacao that one can consume! Not roasted, not processed.