Heirloom & Fine Flavour Cacao Beans

What we offer here are fermented 'UNROASTED' beans.  BEWARE of anyone selling 'RAW CACAO' or 'RAW COCOA' or 'RAW CHOCOLATE'!  (Read more about this below).


Very few cacao traders actually make chocolate with the beans they offer.  We do!  

We sell the same heirloom or fine-flavour beans we use in our own chocolate.

Every bean offered in bulk is the winner of multiple international awards.

We are offered a lot of samples at Solkiki and we request even more. 

If we find the magic in a cacao, we understand that is great for customers, but it's a really big deal for the future of the farming communities, the forests and the actual cacao too!  So we take every sample seriously and only work with exceptional cacao grown and traded by skilled and devoted farmers in the right way.  When buying via Solkiki you can be assured you are supporting the longterm future of fine flavour cacao from a team of actual chocolatemakers.  We have rejected a lot of cacaos that appear on the market elsewhere.   We use the best and sell the same.  We deeply understand the quality of our cacao, because we are hands-on makers.

Shipped in a simple ziploc with handwritten label to keep costs low and focussed on ingredients and farmers.

You can also buy our unique cold-pressed cacao butter.  Undeodorised. Natural. A 'good' fat.

Beans + sugar (+ optional butter) in a blender =old school traditional chocolate... Have fun!

**We offer bulk pricing for orders 5-500kg, so get in touch via info@solkiki.co.uk directly and we'll sort the paperwork for you**

Why is RAW a misleading term?

Cacao needs to be fermented and dried before it is transported.  Cacao is a fermented food - it is dead and not raw.

During fermentation, temperatures exceed the cutoff widely accepted for a food to be considered 'raw'.

One can't boil water at 90 degrees and one can't ferment beans under 47 degrees... unless in an oxidation chamber or high up a mountain!

Same thinking applies to sugar: you can't evaporate cane/beet/coconut/agave/etc juice at 'raw' temperature.

After fermentation the cacao is sundried... in the TROPICS! 

It is then bagged up and stored in a sealed metal box called a shipping container (more acurately an OVEN!). 

Because 'Raw' is not legally controlled and is a misleading term, often abused in the world of chocolate, we avoid it.


Ask your purveyor of raw chocolate what they mean by the term RAW.  It's commonly understood to mean the ingredient is alive, and never experienced heat over 42c.  Raw chocolatemakers, raw chocolatiers, raw remelters and raw reconstitutors all have their own ideas, so ask them what they mean.

We have seen more and more people selling RAW HOT CHOCOLATE...   wow!