Whenever your recipe calls for natural processed cocoa powder (as opposed to alkalized, or "dutch-processed"), reach for our organic, all natural cocoa powder. Natural (non-alkalized) cocoa powder boasts a bolder, more intense chocolate flavor than its alkalized counterpart.

We source our cocoa powder from the Upper Amazon of Peru, the likely birthplace of Theobroma cacao, the fruit tree that bears the tingly tart cacao fruit pod, in which are packed approximately 50 cacao seeds per fruit. These seeds are harvested, fermented naturally in the pod's own cacao fruit, then slowly sun-dried until they can be roasted, ground into a paste, then pressed into powder. That's about as natural a process as you can get! With so few steps involved, this cocoa powder retains its intensely — almost fruity — chocolate flavor.

Not sure which type of cocoa powder to use? Natural process cocoa is higher in pH than dutch-processed, making it ideal for recipes that do not call for a leavening agent and also for recipes that call for baking soda. If a recipe calls for baking powder for the extra pH, you should opt for dutch-processed cocoa powder in that instance.