Whole cacao beans from Talamanca — grown by Bribri families across the region, then fermented and sun-dried by Elena on the Caribbean coast. These are the same beans that become our ceremonial cacao.
Unroasted, so each one reaches you exactly as it grew: crunchy, bitter, and opening into something bright and fruity the longer you chew. Eat them a few at a time. Crush them over granola, yoghurt or ice cream. Blend them into a smoothie, or grind your own cacao at home and taste where chocolate begins.
One pound, packed and sent from Costa Rica.