Arriba Nacional Cacao Beans (Unroasted)

Our Arriba Nacional cacao beans are sourced directly from indigenous farming communities in the Ecuadorian Amazon, where cacao is cultivated using traditional chakra agroforestry - a regenerative system that works in harmony with the rainforest. These beans are carefully fermented and sun-dried before being shipped unroasted, preserving their natural character and versatility.

Unroasted cacao beans can be used in a variety of ways. They may be roasted and ground to make chocolate, blended into cacao drinks, processed into cacao paste or butter, or used whole in culinary preparations. For those who enjoy working with cacao in its most natural form, these beans offer a direct connection to the origin of the plant and the traditions surrounding its use.

Arriba Nacional is one of the most prized cacao varieties in the world, valued for its delicate floral aroma, complex flavour profile, and long history in fine chocolate making. Unfortunately, mislabelling of cacao varieties is common within the industry. At Pachakuti, transparency is fundamental. We work directly with indigenous associations and remain closely involved throughout the supply chain — from cultivation and fermentation to export — ensuring that every batch can be traced back to its source.

These beans represent not only exceptional cacao quality, but also a farming system that protects biodiversity, preserves ancestral knowledge, and supports the livelihoods of the communities who grow it.

Nutritional Profile

Cacao beans are naturally rich in nutrients and bioactive compounds that support overall wellbeing.

Natural Energy & Focus
Cacao contains theobromine, a gentle stimulant that supports alertness and sustained energy without the sharp spike and crash associated with caffeine.

Supports Heart Health
Naturally occurring flavanols may support circulation and cardiovascular health by helping the body maintain healthy nitric oxide levels.

Rich in Minerals
Cacao is a natural source of magnesium, iron, potassium, and other essential trace minerals that support muscle function, energy production, and overall vitality.

Antioxidant Content
Cacao contains powerful polyphenols that help protect the body from oxidative stress.

How to Use

Unroasted cacao beans are typically roasted before use to develop flavour and aroma.

Basic preparation:

1. Roast beans in an oven at 120–140°C (250–285°F) for approximately 20–35 minutes, depending on desired flavour.
2. Allow beans to cool before removing the outer husk (winnowing).
3. Grind the nibs to produce cacao paste or use them directly in recipes.

Roasted nibs can be used to prepare cacao drinks, incorporated into chocolate making, or added to smoothies and desserts.

Important Information

• Cacao is a natural plant product and should be consumed in moderation.
• Large quantities may cause nausea, headaches, or digestive discomfort.
• Cacao is toxic to dogs and should always be kept out of reach of pets.
• If you are pregnant, sensitive to stimulants, or taking medications (particularly antidepressants, heart medications, or MAO inhibitors), consult a healthcare professional before consuming cacao products.