Flavanols: 2620 mg/100g🇵🇪 Peru Fully Natural

Raw Cacao Powder

Finely ground cacao powder from rare Chuncho cacao beans. Perfect for smoothies, hot drinks, and baking.

Highest & most bioactive flavanol content, 2620 mg per 100g

Independently lab-tested, ultra low in heavy metals

Cold-pressed and never alkalized. No additives.

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1 pouch

€32,95

2 pouchesSave 5%

€62,61

€65,90

3 pouchesSave 10%Most popular

€88,97

€98,85

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Flavanol content: ~2620 mg per 100 g (≈ 260 mg per 10 g serving, of which ~ 70 mg highly bioactive epicatechine & catechine), DP1–7 quantified
Certification: not yet certified organic (organically grown)
Processing: Unroasted · Unalkalised · Cold-pressed
Fat content: 10 - 12%
Additives: None
Download: Full lab report (PDF)

Origin: Cusco, Peru
Cacao variety: Chuncho
Harvest season: Winter 2025
Cultivation: Naturally grown, not yet organically certified
Fermentation: fermented at a carefully controlled temperature for 3 days, starting from the moment the pod is opened
Drying: slowly dried for 4 days under monitored conditions — either in the sun or in the shade

Energy	1760 kJ / 421 kcal
Fat	10.9 g
of which saturates	5.0 g
Carbohydrates	57.9 g
of which sugars	0.1 g
Fibre	31.0 g
Protein	25.0 g
Salt	0.02 g

Per 100 g

Ingredients:

Cacao Powder

Specifications:

Net weight: 250 g
Allergens: none (processed in a facility exclusively dedicated to cacao)
Storage: Store cool and dry, away from direct sunlight

MORE DETAILS

Most cacao powder on the market is alkalized: a process that neutralises acidity and darkens colour, but destroys a significant portion of the flavanols in the process. Ours isn't. Cold-pressed from rare Chuncho beans grown in the highlands of Cusco, Peru, this powder retains its natural flavanol content and depth of flavour. At 10–12% fat, it's highly concentrated in cacao solids. One ingredient. No additives. Use it in hot drinks, smoothies, or baking.

Flavanol content per 100g

Heavily alkalised powder

390 mg/100g

Lightly alkalised powder

1380 mg/100g

Flava'Choc Raw Powder

700 mg epicatechin & catechin

2620 mg/100g

Epicatechin & catechin (DP1)

Oligomeric procyanidins (DP2–DP7+)

Sources: published cacao research & independent lab testing.

ORIGIN

Cusco, Peru

Sourced from the highlands of Cusco, Peru, this cacao originates from the Urubamba River Valley and La Convención region — an area considered one of the birthplaces of the world’s oldest cacao genetics. The native Chuncho variety, widely regarded as one of the highest-quality cacao types globally, is prized for its refined flavour profile. It offers a complex sensory experience with notes of sweet wine, toffee, cognac, and a subtle touch of cinnamon. Careful post-harvest handling and minimal processing help preserve the cacao’s natural intensity, distinctive character, and flavanol content.

Nutrition & Lab Analysis

Cacao contains a wide range of naturally occurring nutrients, from flavanols to essential minerals. Flava'Choc tests every batch of all its products to verify these nutrients and guarantee purity and safety.

View full lab report →

DP1–7 FLAVANOLS

Flavanol Profile

Validated measurement of DP1–7 cocoa flavanols — the fraction most extensively studied in clinical flavanol research.

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Per 100g

~2620

mg total flavanols

~700

mg epicatechin & catechin (DP1)

26% of total

DP1–7 quantified per batch

THEOBROMINE & CAFFEINE

Natural Stimulants

Cacao naturally contains theobromine and small amounts of caffeine — two bioactive compounds studied for their effects on alertness and mild vasodilation.

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Per 100g

1577.7

mg/100g · Theobromine

158 mg per 10g serving

488.4

mg/100g · Caffeine

49 mg per 10g serving

MINERAL PROFILE

Essential Minerals

Cacao naturally contains magnesium, potassium, iron, copper, manganese, and phosphorus — minerals for which the EU recognises authorised health claims.

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Per 100g

Mg

630.0

mg/100g

K

2000.0

mg/100g

Fe

11.0

mg/100g

P

890.0

mg/100g

Cu

4.3

mg/100g

Mn

7.5

mg/100g

SAFETY TESTING

Heavy Metal Screening

Each batch is tested for microbiology and heavy metals in accordance with strict EU safety standards.

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HEAVY METALS

Cadmium

0.085 mg/kg

EU: < 0.60

Lead

0.01 mg/kg

EU: <0.10

Arsenic

0.01 mg/kg

no EU limit

Mercury

0.01 mg/kg

no EU limit

Nickel

12.0 mg/kg

EU: < 15

Learn more in our blog post about heavy metals → Read our blog post →

SAFETY STATUS

✓

Microbiology

Conform

✓

Mycotoxins

Not detected

✓

Pesticides

No residue found

Frequently asked questions

“Unroasted” means our cacao beans are not subjected to conventional high-temperature roasting used in standard chocolate production. Instead, we apply a very light and brief heating step. This controlled heating primarily affects the outer husk to ensure microbiological safety and enable clean shell removal. The cacao core itself remains at low temperature, preserving its natural structure and flavanol content.This process is fundamentally different from traditional roasting, where the entire bean is exposed to prolonged high heat.

All our products carrying the term “raw” are considered raw in the sense that they are not conventionally roasted and the cacao core is never exposed to high temperatures. Any light 'roasting' step is carefully controlled so that the internal bean temperature remains low, preserving the flavanol content while ensuring microbiological safety. For products that undergo conching, the process is carried out at controlled low temperatures below 45°C to preserve cacao’s natural state. This approach allows us to balance purity with responsible processing.

Unlike conventional cocoa powder, which is typically roasted at high temperatures and often alkalized, our cacao powder is unroasted and never alkalized. Moreover, we use a gentle, low-temperature pressing process (around 29°C) to separate the cacao butter, helping preserve naturally occurring flavanols and nutrients. In contrast, conventional cocoa powder is often produced using high-heat pressing methods after roasting, which significantly reduces flavanol content and alters the natural composition of the cacao. The result is a more pure, functional cacao powder with a richer, more authentic flavour profile.

The terms “cacao” and “cocoa” are often used interchangeably, but they generally refer to different stages of the product. “Cacao” is typically used to describe the more original forms of the bean, such as whole beans, nibs, or minimally processed cacao products. “Cocoa,” on the other hand, is more often used once cacao has been further processed — for example into cocoa powder or chocolate, usually after roasting. Because our cacao powder is minimally processed and not conventionally roasted, we refer to it as cacao powder rather than cocoa powder.

Our cacao powder is versatile and easy to use in your daily routine. It can be added to smoothies, coffee, or plant-based milk, or used in baking and desserts. Because of its intense and pure cacao profile, a small amount is often enough to deliver both flavour and functional benefits.