24 squares, Bitter, 4 oz/ 113 g
RAW CACAO: This combination of nutrition only exists because it is truly raw, below 95 F. We have intentionally eliminated the fermentation and roasting process to replicate the health benefits of eating pure cacao right from the pod during harvest. Most "Raw" cacao products still go through fermentation up to 130 Fahrenheit, killing vital nutrients.
ORGANIC CACAO BEANS: VP intentionally source from farms that use organic, regenerative growing practices, without the use of chemicals. We test for pesticides, herbicides, and GMOs. Our Organic High Flavanol Cocoa has superior transparency than competitors. Since the owner lives in Ecuador, he over sees everything first hand from raw material sourcing, processing, and pure cacao production. We frequently source from certified heirloom Arriba Nacional cacao farms, with trees older than 70 years old, impacting the flavor/quality of the cacao.
CACAO FLAVANOLS: Flavanols are vital because they are a powerful antioxidant. The Purple hue in this pure cacao is a specific type of flavanol called an Anthocyanin. Specific types of pure cacao naturally have this color at the time of harvest and we preserve this nutrient by immediately removing moisture at the time of harvest and preventing oxidation, thus retaining it's purple color. That is why Vital Purple is technically a purple cocoa, and why it's color should be recognized as a sign that it is very nutrient dense. Organic High Flavanol Cocoa has been studied dozens of times and we publish the results of these studies in our blogs.
Why can VP calls it the best high flavanol cocoa in the world? Because of the nutrients we are retaining, so you are getting the true power of pure cacao powder that you would get if you were to eat it on the farm, freshly harvested.
