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Same wild-harvested Ecuadorian cacao, 3rd party tested for heavy metals and mycotoxins.
"The color is beautiful, but the flavor is what keeps pulling me back. It's rich and deep, yet light, and shockingly delicious. It feels rare and really special to have in the kitchen." - Emily R.
Purple Cacao Powder
100% Money Back Guarantee
Naturally Purple
Wild Heirloom Cacao
Mycotoxin-Free
Cacao in Its True Colors.
Wild heirloom cacao from Ecuador that keeps the natural purple of the fresh bean.
Cacao in Its True Colors.
Wild heirloom cacao from Ecuador that keeps the natural purple of the fresh bean.
THE COLOR OF THE FRESH BEAN
Crack open a fresh cacao bean and you'll find it's purple. That color comes from anthocyanins, and in nearly all cacao it's gone by the time the beans become powder. We developed a special process for this cacao that keeps it, along with a brighter, fruitier flavor.
Anthocyanins work in an interesting way. In small amounts they act as a gentle signal that prompts your body to make more of its own antioxidants, through a pathway called Nrf2.¹ In studies of anthocyanin-rich foods, people saw better blood vessel function,² and much of the benefit comes from the compounds your gut bacteria make as they break anthocyanins down.¹
WILD HEIRLOOM CACAO, GENTLY MADE
Arriba Nacional is one of the oldest and most prized cacao varieties in the world. Ours grows wild in Ecuador's mineral-rich volcanic soil on trees that have been producing for 40 to 80 years, and we pay the harvesters 3 to 4 times the fair trade price.
The beans are stone-ground into cacao paste, pressed to remove some of the cacao butter, then ground and sifted into a fine powder, all at low temperatures. It's never alkalized, and it's tested for mycotoxins, heavy metals and microbes.
WHY WE NEVER DUTCH PROCESS
In this video, we look at what Dutch processing, also called alkalizing, does to cacao, and why it strips away so many of the flavanols that make cacao worth eating.
Our Purple Cacao Powder is never alkalized, so you get the bean's natural color, bright flavor and compounds just as they are.
ANTIOXIDANT POWER
Anthocyanins help switch on Nrf2, the body's master switch for making its own antioxidants like glutathione.¹
HEALTHY BLOOD FLOW
In a review of clinical trials, anthocyanin-rich foods supported healthy blood vessel function in adults.²
A SHARP, CLEAR MIND
In an 8-week study, older adults who had cacao flavanols daily scored better on tests of attention and mental processing.³
Frequently Asked Questions
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All fresh cacao beans are purple inside. Most processing makes that color fade, and our process for this cacao is designed to keep it. Nothing is added to color it.
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Nuszkiewicz J, Wróblewska J, Wróblewski M, Woźniak A. Anthocyanin-Rich Purple Plant Foods: Bioavailability, Antioxidant Mechanisms, and Functional Roles in Redox Regulation and Exercise Recovery. Nutrients. 2025;17(15):2453. doi:10.3390/nu17152453
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Fairlie-Jones L, Davison K, Fromentin E, Hill AM. The Effect of Anthocyanin-Rich Foods or Extracts on Vascular Function in Adults: A Systematic Review and Meta-Analysis of Randomised Controlled Trials. Nutrients. 2017;9(8):908. doi:10.3390/nu9080908
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Mastroiacovo D, Kwik-Uribe C, Grassi D, et al. Cocoa flavanol consumption improves cognitive function, blood pressure control, and metabolic profile in elderly subjects: the Cocoa, Cognition, and Aging (CoCoA) Study, a randomized controlled trial. Am J Clin Nutr. 2015;101(3):538-548. doi:10.3945/ajcn.114.092189