The myth of “raw” cacao
In recent years, raw cacao has become trendy, as if it were always the healthier option. In theory, this cacao is made with beans that have not been roasted.
However, in practice, cacao processing is much more complex: before drying, the beans go through fermentation, a vital stage where the temperature can easily exceed 40–50 ºC.
This means that, strictly speaking, cacao is never completely “raw.”
Fermentation: the heart of cacao
Fermentation is the stage that transforms the fruit into what we know as cacao.
-
It is a natural and living process, in which beneficial yeasts and bacteria participate.
-
During these days, the bean develops antioxidants, aromas, and flavor precursors.
-
Without fermentation, cacao would be astringent, very bitter, and hard to digest.
In this sense, fermentation is already a form of “natural cooking,” even without fire.
Gentle roasting: health and safety
After fermentation, many producers carry out a gentle roast. Far from being negative, it has several benefits:
-
Eliminates bacteria and microorganisms left in the bean after fermentation.
-
Preserves most of the cacao’s antioxidants and polyphenols.
-
Improves the bioavailability of certain nutrients.
-
Develops more complex and pleasant flavors.
The problem is not roasting itself, but industrial high-temperature roasting, which can damage the bean.
And what about ceremonial cacao?
Ceremonial cacao is not defined by being raw or roasted.
Its essence lies in other aspects:
-
ancestral varieties like Criollo, Nacional, or Chuncho,
-
ecological and fair-trade cultivation,
-
artisanal and conscious processing,
-
the respect and intention with which it is prepared.
This is why both non-roasted cacao and gently roasted cacao can be ceremonial and healthy. What truly matters is its origin and the way it reaches your cup.
Beyond the label
The real question is not whether cacao is raw or roasted, but whether it is pure, ancestral, and cultivated with consciousness.
At Sumay Cacao we work with producers who ferment and roast cacao carefully, keeping its vitality and strength intact.
Every cup of ceremonial cacao is more than a debate about temperatures: it is a living food, a heart medicine, and a bridge of connection with the earth and with yourself.
Discover our ceremonial cacao pastes here.
And if you want to keep learning, also read: The varieties of cacao in America.
