Cokoa is made with 100% natural pure organic cacao with a retained natural (non-alkalised) pH of 5.3-6.1.

Non-alkalised cocoa or 'cacao' retains up to 19x more flavanols (antioxidant compounds) than alkalised/dutch processed cocoa.

This study shows the average total flavanol contents across a range of cocoa powders with varying degree of alkalisation:

- 34.6 +/- 6.8 mg/g for the natural (non-alk) cocoas

- 13.8 +/- 7.3 mg/g for the lightly processed cocoas

- 7.8 +/- 4.0 mg/g for the medium processed cocoas

- 3.9 +/- 1.8 mg/g for the heavily processed cocoa powders.

As Cokoa's blog & science page explains, these anti-inflammatory plant compounds have a profoundly preventative impact on both age-related brain & cardiovascular diseases mediated by inflammation (including heart disease, stroke, Alzheimer's and Parkinson's disease).

A low fat content (10-12%) means the natural bitterness and fruit flavours of the cacao have a much stronger presence, with a lower level of sweetness. This is quite uncommon among powders. As such, the cacao flavour and natural bitterness will be more present. 

Sustainability

100% of our supplier's beans are sustainably sourced in partnership with the Cocoa Horizons program. This program works to improve the livelihoods of cocoa farmers and their communities through the promotion of sustainable, entrepreneurial farming, improved productivity and helping to build self-sustaining communities within the cocoa farming sector that protect nature and children.