Cacao Lavado

Cacao lavado is a traditional process where beans are washed and sun-dried, unlike the common fermentation method. This minimal processing preserves the beans’ natural nutrients, higher levels of flavonols, and antioxidants like epicatechin, which supports cardiovascular health and has anti-inflammatory properties.

While cacao lavado has a unique flavor profile with more astringency and bitterness than fermented cacao, it has been cherished for centuries for making drinking chocolate, the original form of chocolate enjoyed up until the 19th century. It remains central to the recipes passed down by indigenous communities in Southern Mexico.