Our new product category: high-flavanol cacao (flavanols are healthy antioxidants), for those who want the healthiest cacao. Join the list for early access to the limited first batch.
Limited to 600 pouches
52 on the list
52 people on the list for 600 pouches.
A good cacao bean is one of the richest sources of flavanols, a group of polyphenols. This is what ends up in ours, and what does not.
It starts with the variety: we chose Chuncho, a native cacao from Cusco, for its flavanols. Then we make it in a way that keeps them, where most cocoa loses the bulk before it reaches you.
We work with farms that use no pesticides at all, and an independent lab tests every batch for residues to make sure.
Cacao can take up cadmium and lead from the soil. We test every batch for both and publish the figures next to the EU limits.
Magnesium and manganese, two minerals cacao is naturally rich in. Both are measured in the lab report.
Fibre comes with the bean itself. The batch’s nutrition analysis shows how much is in every 100 g.
It starts with the variety: we chose Chuncho, a native cacao from Cusco, for its flavanols. Then we make it in a way that keeps them, where most cocoa loses the bulk before it reaches you.
We work with farms that use no pesticides at all, and an independent lab tests every batch for residues to make sure.
Cacao can take up cadmium and lead from the soil. We test every batch for both and publish the figures next to the EU limits.
Magnesium and manganese, two minerals cacao is naturally rich in. Both are measured in the lab report.
Fibre comes with the bean itself. The batch’s nutrition analysis shows how much is in every 100 g.
Most of a cacao bean’s antioxidants and nutrients are lost on the way to the pouch. Here is how we keep ours.
Flavanols, from the bean onwards
Grown by farmers we know. We work directly with the farmers who grow it, and every pouch traces back to them. Before early access opens, we show you who they are and how they work, on film.
From Cusco, Peru. Ours is Chuncho, a native cacao from Cusco. Cacao first grew wild in the upper Amazon: genetic studies point to Peru’s part of it as its most likely birthplace, and five of the ten genetic groups of cacao still grow there. The International Cocoa Organization classes most of Peru’s cacao exports as fine or flavour cocoa, its category for the best-tasting beans.
Sil & Roos, founders of Source Known
The first batch is limited to 600 pouches. Join the list and you can order before anyone else.
