Food Allergies

Processed in a facility that also may process tree nuts, dairy and wheat.

Understanding Our Cacao Process

Cacao beans are fermented and dried on the farm, a traditional and essential step for flavor development.

• This process naturally relies on wild yeast and bacteria present on the farm, which is highly desirable as it creates the complex flavor precursors unique to the bean’s origin (terroir).

• The subsequent high-heat roasting process is a critical food safety step designed to eliminate all microbial life, including the yeast, ensuring the beans are safe and sterile before they are ground into chocolate.

Important Note on Yeast Sensitivity

If you are very sensitive to yeast (e.g., have specific dietary restrictions or allergies), please be advised that while the final roasting step is intended to kill all microorganisms, we cannot guarantee a complete absence of residual compounds or minute traces of post-process yeast products.

Please consult with a medical professional or allergist if you have severe yeast sensitivity before consuming this product.