Organic Raw Cacao Beans Nacional - Unroasted | Biovie

Organic raw cacao beans - Nacional variety

Bienfait: Énergie
Forme: Fèves

Raw cocoa beans
Nacional variety
Not roasted
Certified organic
250g or 1kg bag

€13.90

Tax included

Organic raw cacao beans - Nacional variety
(available in 250g or 1kg bags)

Our cocoa beans can be used like almonds. As a snack, to satisfy small cravings or to end a meal on a cocoa note. By crushing them, you can use them like cocoa nibs to add crunch and character to all your savory and sweet dishes.

The beans can also be macerated in oils or honey, for example.

☀️ The Olmecs (1500-400 BC. J.-C.Consumed ground cocoa beans in a hot drink with other spices, chili, and herbs. Over time, the Mayans (600 BC). J.-C.) and the Aztecs (400 AD J.-C.) intensified the cultivation of the cacao tree, the bean became sacred and was used in religious rituals. The first name of the cacao tree is "Theobroma," which means "food of the Gods" in Greek.
A symbol of abundance, the cocoa drink remained a privilege for the upper classes and soldiers during battle: indeed, the invigorating and fortifying virtues of cocoa were recognized and served to give courage for war. The bean also became a currency of exchange at that time.

Arriving at the Spanish court in 1528, Europeans added sugar, vanilla, and cinnamon to the cacao drink to reduce its bitterness. In the 17th century, the consumption of cacao gradually spread throughout Europe, and roasting became essential for preserving the beans. Little by little, cacao transformed into the chocolate we all know today.

Today, our knowledge and techniques allow us to skip the burning stage to preserve cocoa without any health issues.

☀️ The beans we offer you here come from National variety cacao trees originating from the Ecuadorian forest of Esmeraldas. This area has been very scarcely cultivated with Trinitario cacao trees (hybrid species between the Nacional and Criollo varieties), so pure Nacional cacao can be found there.

This is a cocoa highly appreciated for its floral and fruity scented aroma, which reveals subtle notes of wood, earth, and ashes. Nacional cacao is rare (it is estimated to make up 2% of global production), it has floral notes of jasmine and orange blossom, which makes it particularly interesting. The Nacional variety also has a very characteristic taste known as the "arriba" flavor.

It is important to know that there are mainly 3 varieties of beans:
- Forastero : the most cultivated in the world, its yield is high and it is very resistant to diseases. However, it has little aroma and a pronounced bitterness. It is the one used in industrial chocolates.
- Trinitario : A hybrid between the other two varieties, it accounts for approximately 10-15% of global production. It is characterized by its cocoa butter content and much more developed flavors.
- Criollo : the most noble variety, its yield is low and climate change disrupts its production, making it exceptional. It has a powerful, fine, and aromatic taste. Very low in acidity and almost without bitterness, the Criollo is the most interesting from an aromatic point of view. The Criollo is also interesting for its secondary fruity aromas that linger in the mouth, with notes of nuts, caramel, and even blueberries! (it is the closest to the Nacional in terms of quality)

For us, in addition to the quality of the final product, Choosing a little-known variety also means supporting small producers, preserving the ancestral know-how of local populations, and helping this original ancient variety to thrive.

☀️ You will find in our Raw Cacao Ebook and on our blog different recipes using cocoa:

Raw cocoa yogurt
Vegan chocolate mousse
Raw Cacao Brownie and Barley Grass
Energizing Truffles with Pollen and Raw Cocoa
3 ways to consume raw cacao
Chocolate Heart: healthy and loving indulgence

Benefits of raw cacao

CACAO vs CHOCO

Dark chocolate (>70%) is known to be good for health and mood. What about raw cacao !It is a concentrate of energy and benefits for our body.

Antioxidant power
Raw cacao contains 4 times more antioxidants than regular dark chocolate. This antioxidant power is 20 to 50 times greater than that of vitamin C and E!
Antioxidants help protect cells against oxidative stress, a mechanism now well identified in the process of cellular aging. These raw cocoa beans naturally integrate, as part of a varied and balanced diet, among the most concentrated sources of antioxidants.
Energizing Effect
Thanks to theobromine (a molecule only present in mate, guarana, and raw cocoa): it stimulates our central nervous system, releases adrenaline, and blocks fatigue receptors.
For this reason, raw cocoa is not recommended for young children.
Euphoric Properties
Cocoa beans contain a molecule (PEA) that the brain naturally produces during a moment of infatuation, for example. The remedy for temporary blues, and yes, it's a molecule linked to joy !
Natural anti-stress
The Scientific studies prove it: dark chocolate is good for morale. Raw cocoa, which is much richer in magnesium, is even better. Magnesium helps regulate mood and has anti-stress properties.
In addition, cocoa releases serotonin, a hormone responsible for well-being and happiness, which can make you feel relaxed.

☀️ To learn more about the benefits of raw cacao, also check out our blog articles:

Cocoa, the superfood of happiness ?

Discover the benefits and virtues of raw cacao

How to consume cocoa powder ?

Cacao and weight loss

Boost your health naturally with raw cacao

Our supplier: SolAlter

SolAlter, a member of MINGA, an association for the development of a Fair Economy, was created to contribute to a change in trading practices. It is not just about paying more to producers in the south, but about building lasting relationships based on trust developed through communication and time.

Its creator and leader, Tomas Landazuri, explains in the following lines the reasons that led to the existence of SolAlter:

" Born in Ecuador and coming from the migration from the Andean countryside to the capital, I have always been confronted with the enormous social differences of a South American capital. These differences are often accepted as stemming from "fate."
Wishing to discover other ways of life, I spent a few years in Brazil, France, and then Belgium. Meetings, discussions, readings, and exchanges have shaped my perspective on "fatalism": the "disadvantaged" people are, for the most part, not in that situation by chance. Their situation results from a long history in which certain groups of people have conquered and maintained an abusive economic power. This reality is more pronounced in third-world countries, as is the case in Ecuador, where 40% of the population lives below the poverty line.
I succeeded in studying at a university in France. I obtained an engineering degree in food industries. My professional experience took place in various companies in Ecuador, France, and Belgium. I was a researcher in the laboratory of a Belgian group manufacturing ingredients for the food industry. For five years, I was immersed in this environment. I closely observed the tactics of large industrial companies to increase their profits: the race to lower production costs, at the risk of sacrificing product quality or even the long-term health of the consumer. This was always accompanied by well-calculated marketing tactics to "seduce the consumer." After this experience, I understood that when all of a company's efforts are directed towards profit, humans remain a tool of production. This is a source of political, economic, social, environmental, and even nutritional imbalance.
I therefore headed to the INBP (National Institute of Bakery) in France, where my position as a project manager allowed me to develop projects to defend the interests of artisan bakers. At that time, the creation of SolAlter was inevitable. I left this institution to fully dedicate myself to this project."

Tomas

The SolAlter cocoa sector comes from the Ecuadorian region of Esmeraldas. SolAlter buys Nacional cocoa beans directly from Uoprocae, an organization created by the producers of this region. The aim of this group of farmers is to enhance cocoa production so that it becomes the main source of income for families again, thereby ending migration; and to pool post-harvest processes and cocoa marketing. This organization values the quality of "Nacional" cocoa through a system of bean collection, fermentation control, and bean drying. Farmers can drop off their beans at several Uoprocae centers two days a week, and they are paid immediately based on the weight provided. An association truck transports the beans to the post-harvest processing center. Here they are fermented, dried, and packaged. Controlled fermentation is a key step in developing the aroma of cocoa. Farmers regularly receive technical training from two Uoprocae technicians to optimize cultivation and ensure a post-harvest process that brings out the full floral aroma of this cocoa.

SolAlter also adheres to the SPP system (Small Producers' Symbol), which is a demanding guarantee of Fair Trade for Farmers. 100% of the cocoa purchased by SolAlter is guaranteed by the SPP.

Ingredients : Raw cacao beans from organic farming, unroasted

Packaging: Resealable bag of 250g or 1kg
Sustainable, recycled, and certified "Plastic neutral by CSR" packaging

CSR

Store in a cool, dry place, away from moisture.

Average nutritional values	100 g
Energy value Energy	588 kcal 2423 kJ
Lipids including saturated fatty acids:	51.6 g 32.3 g
Carbohydrates no sugars	4.7 g (including 0.1 g of sugar)
Proteins	14 g
Salt	0.015 g

Frequently Asked Questions About Organic Raw Cacao Beans

Are these cocoa beans really raw (not roasted) ?

Yes, our beans are raw cocoa beans from organic farming, not roasted, as indicated in the ingredient list. They do not undergo any roasting process, which helps to preserve their original nutritional qualities as much as possible.

How to consume cocoa beans daily ?

They can be eaten as they are, like almonds, to satisfy a small hunger or to finish a meal with a cocoa note. Crushed, they can be used like cocoa nibs to add crunch to your savory or sweet dishes, and can also be macerated in oil or honey. Find our recipe ideas and our Raw Cocoa Ebook in the USE tab above.

How much cocoa beans can be consumed per day ?

There is no officially recommended dose. Due to its theobromine content, it is advised to consume cocoa beans in moderation and to be mindful of one's own sensitivity, especially later in the day. They are not recommended for young children.

What is the difference between cocoa beans, cocoa butter, and cocoa powder ?

The whole bean contains both the fat (the future cocoa butter) and the dry matter (which becomes the powder), providing a complete nutritional profile: 14 g of protein and 51.6 g of fat per 100 g. Cocoa butter is solely the fat extracted from the bean, while the powder is what remains once this fat is removed.

How to store raw organic cocoa beans ?

Keep them cool and dry, away from moisture, in their original resealable bag. Well protected, they retain their aromatic qualities for several months.

Do cocoa beans contain theobromine ?

Yes, like all products derived from the cocoa bean, they contain theobromine, a molecule that contributes to a natural energizing effect by stimulating the central nervous system. For this reason, their consumption is not recommended for young children.

Update: July 2026. Article approved by Éric Viard, founder of Biovie and engineer ISTOM, co-author of Seaweed in everyday life (Gallimard, 2024) — Best cookbook in the world, Gourmand Cookbook Awards 2025, and Best cookbook in France, National Academy of Cuisine 2025.

Warning: The information presented in this product sheet is provided for informational purposes and does not constitute medical advice. Consult a qualified healthcare professional before making any changes to your diet or supplementation. As part of a varied and balanced diet and a healthy lifestyle.