The Myth of “Raw” Cacao
In recent years, raw cacao has gained popularity as a supposedly healthier option. In theory, it refers to cacao made from beans that have not been roasted.
However, the reality is far more complex: before drying, cacao beans go through fermentation, a vital stage in which temperatures can easily exceed 40–50ºC.
This means that, strictly speaking, cacao is never truly raw.
Fermentation: The Heart of Cacao
Fermentation is the process that transforms the fresh fruit into cacao as we know it:
- It is a living, natural process involving beneficial bacteria and yeasts.
- During these days, the beans develop antioxidants, aromas and flavor precursors.
- Without fermentation, cacao would be astringent, extremely bitter and difficult to digest.
In this sense, fermentation itself acts as a natural form of cooking, even without direct heat.
Light Roasting: Health and Safety
After fermentation, many producers perform a light roast. Far from harming the cacao, this step brings key benefits:
- It eliminates microorganisms that remain after fermentation.
- It preserves most antioxidants and polyphenols.
- It improves the bioavailability of certain nutrients.
- It enhances the cacao’s flavor profile, making it smoother and more balanced.
The issue is not roasting itself, but high-heat industrial roasting, which can indeed damage the bean.
And What About Ceremonial Cacao?
Ceremonial cacao is not defined by being raw or roasted. Its essence lies elsewhere:
- Ancestral varieties such as Criollo, Nacional or Chuncho
- Organic, fair-trade and regenerative farming
- Artisanal, intentional and respectful processing
- Conscious preparation from origin to cup
For this reason, both unroasted cacao and gently roasted cacao can be ceremonial, healthy and energetically potent. What truly matters is its origin, purity and the intention behind its creation.
Beyond the Label
The real question isn’t whether your cacao is raw or roasted.
The real question is: Is it pure, ancestral and grown with awareness?
At Sumay Cacao, we work with producers who ferment and roast cacao with deep care, keeping its vitality intact while honoring its ancestral wisdom.
Every cup of ceremonial cacao is much more than a temperature debate: it is a living food, a heart medicine, and a bridge connecting us with the earth and with ourselves.
Discover our ceremonial cacao pastes here.
And if you want to keep learning, also read: The varieties of cacao in America.
