These beans are the lowest fermentation possible, closest to unfermented. Cacao beans can begin to ferment while still in the pod on the tree. These beans are removed from the pods, washed and dried immediately. They are the closest to the natural fruit. Cacao contains a wide array of unique properties and minerals, including high levels of sulfur and magnesium. It may increase your focus and alertness and contains nutrients to keep you happy. Unfermented cacao seeds are more psycho-active then the low fermented chocolate beans and they taste bitter. You can eat the whole seed or peel them.

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