Rich in polyphenols that are naturally found in some foods (chocolate, wine, tea, fruits, vegetables) and they:
Increase blood flow
Lower risk of heart and blood clot issues
Lower blood pressure
Improved cholesterol and blood sugar levels
Improve brain blood flow and functions
Reduced risk of neurological and
Prevent age-related degeneration
Raise extreme low moods and anxiety
Improve chronic lung diseases.
Cocoa is one of the richest sources of polyphenols. Processing and heating can destroy/reduce cocoa’s polyphenols. Ojio Cocoa products are NOT processed with heat. As soon as the bean is air-dried, the insides are removed and gently crushed into nibs or powder.
May Reduce High Blood Pressure (Nitric Oxide)
Cocoa is rich in flavanols, which raise nitric oxide in your blood, improving blood vessel function and lowering blood pressure too. Excellent for your heart, circulatory system and brain.
Lower Risk of Tumors and Tumor Related Diseases (Flavanols)
The flavanols in cocoa have shown promising anti-tumor properties in test-tube and animal studies, but data from human trials is lacking. Of all foods, by weight, cocoa has the highest concentration of flavanols that have have attracted a great deal of interest for lowering risk of tumors and tumor-related diseases.
Growing True Arriba Cacao is a heirloom species that only grows in the upriver areas of the Guayas River and the Lowland Provinces of Ecuador. This variety favors the lush soils and yields a distinct floral and fruity aroma. Cacao trees can reach 30-40 feet and after three years start producing green pods.
Harvesting Cacao pods are picked when they have matured and range in color from shades of yellow to reddish browns. Each pod is split open and contains dozens of beans that are covered in an extremely sweet, thick white pulp.
Fermenting Fermenting cacao beans isn’t an easy process, they need constant supervision and a skilled individual tending to them at all times. As soon as the cacao pods are harvested they begin to germinate and must be quickly moved to a large “sweatbox” to ferment. The fermentation process is relatively quick but requires an experts discipline; the beans must be mixed frequently for consistency while avoiding excessive exposure to air. The whole process takes about 3-5 days of uninterrupted care and attention.
Cleaning and Drying When the fermentation process is complete, the cacao is thoroughly rinsed and laid out to dry. Each bean must lay flat and be rotated often to ensure even drying.
Splitting This is where we really differ from others. Typically the beans are roasted and subjected to heat, a process that eliminates a lot of natural flavors that the plant takes so long to develop. We believe these natural flavors are something to be enjoyed, so as soon as the bean is dry we remove the shell and gently crush the inside into nibs.
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