Cacao Beans Raw Organic

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Pro's & cons
  • plus-circle Made from organic cocoa beans from Ecuador, the origin of cocoa
  • plus-circle Raw cocoa beans contain more antioxidants than red wine and green tea
  • plus-circle Ideal for direct consumption or processing in chocolate products

History and origin of raw cacao

Cacao (Theobroma) was first harvested by the Olmecs in Mexico some 3,000 years ago. At that time it was mainly used for fortifying drinks. Over the years, the Mayas and the Aztecs adopted this use in their cultures. Cocoa became part of ceremonial rituals and cocoa beans were a means of payment. In the 16th century, the Spanish brought cocoa to Europe.

In the mid-17th century, it became a popular drink. Cocoa trees were introduced to Asia and West Africa through colonies of various European countries, as there was a rising demand for chocolate in Europe.

The cocoa bean is the raw material used in the production of chocolate. These cocoa beans originate from the tropical climates around the equator in South America (Ecuador). The Theobroma cacao tree is sacred to the Mayas and Aztecs. The fruits of the cacao tree are harvested by hand and the raw beans are then cleaned in natural water and selected for the best quality. This process ensures that the nutritional values are retained, without any additives.

Different types of cocoa

Which cocoa bean to buy? There are roughly 3 different types of cocoa. Criollo, Forastero and Trinitario. Their names also have their origins with the Spanish explorers. The Spaniards first discovered cocoa among the indigenous peoples of Mexico and Central America. When on further explorations they also encountered cocoa beans in other places that tasted different from the cocoa they already knew, they called the cocoa beans from Central America "Criollo", meaning indigenous, and the cocoa from all other places "Forastero". which means alien. Many years later, a hybrid of Criollo and Forastero was bred in Trinidat, which was given the name "Trinitario". Forastero cocoa from Brazil found its way via settlers to plantations in Africa and South-East Asia.Our organic cocoa beans are of the Criollo variety.


The Criollo- bean has a complex and delicate profile, a mild taste with secondary aromas of nuts, caramel, fruit and tobacco. The taste is not bitter and very aromatic. Despite these pleasant properties, Criollo cocoa is the rarest. This is because the Criollo tree produces less per year and is also less resistant to diseases. There are therefore relatively few criollo plantations. This bean is often favoured by chocolate makers, real quality chocolate appreciated by connoisseurs. It is widely used in luxury chocolate. Worldwide, it accounts for only 3% of the total chocolate trade.

Forastero (regular)

Forastero is not a unique variety. It is more of a generic term for all sorts of cocoa bean varieties. Because it is so widespread, 80% to 90% of all chocolate is now produced with Forastero cocoa. That's why we sell Forastero cocoa as "Regular" cocoa. It is generally said that Forastero cocoa has a fuller but less aromatic taste than Criollo. It can sometimes taste bitter or sour. However, some people prefer this cocoa because of its fuller, more earthy taste.


The Trinitario cocoa bean is in between the other two in terms of taste. Fuller and earthier than Criollo and less bitter and sour than Forastero.

Raw Cocoa Bean is a Superfood

Cocoa beans are a superfood in themselves because they contain various antioxidants, minerals and nutrients. Raw cacao beans contain more antioxidants than red wine and three times more than green tea. These cacao beans are ideal for direct consumption, for example as an addition to your yoghurt with dried fruit or breakfast cereals. You should also take a look at products made from raw cocoa beans, such as raw cocoa paste and raw cocoa nibs. These are more practical for incorporating raw cacao into chocolate products such as snacks, chocolates and bars.

Wholesale raw cacao beans

Looking for wholesale or bulk packaging of raw cacao beans? Vehgroshop is wholesaler of raw cacao beans. Want to buy raw cacao beans? We offer different packaging from 100 grams to full pallets. Subscribe to our newsletter and don't miss any raw cacao bean offers.

More Information
Article number 40014-conf
Productsheet Specsheet
Productshape Whole
Colour Brown
Recommended Use 10-15g per day. Please consult your doctor before taking any nutrient-dense products.
Ingredients Cocoa bean
Special Characteristics BIO, Raw
Country of cultivation Peru
Brand VehGro
HS-Code 18010000
Private Label possible? Yes
Energy (kcal/kJ) 542 kcal / 2231 KJ
Proteins 13 g
Carbohydrates 4.7 g
Fat 46 g
Saturated Fats 29 g
Fibers 27 g
Sodium 0 g
Salt 0 g
star star star star star
Good quality criollo
Not bitter! Make a tasty cocoa drink out of it. I grind the beans with a coffee grinder and then dissolve the powder in warm water.
It makes me more awake and aware. Much better than coffee.
(translated from Dutch)
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