Our West African cocoa beans are grown on small family farms. It is minimally processed using a low heat natural technique which produces a rich and robust flavor. It is an extraordinarily rich dietary source of antioxidants, especially flavonoids. It scores at the top of the ORAC antioxidant rating scale even ahead of blueberries. This cocoa powder is not Dutch processed because in such processing alkalinization is used to reduce the acidity and has been found to markedly reduce the antioxidant content. Because of cocoa's extremely high antioxidant levels. Cornell University food scientists compared the antioxidant content of cocoa to wine and tea. They tested the following three beverages: a cup of hot water containing two tablespoons of pure cocoa powder, a cup of water containing a standard size bag of green tea, a cup of black tea, and one glass of California Merlot (red wine). On a per serving basis, the antioxidant concentration in cocoa was the highest: almost two times stronger than red wine, 2-3 times stronger than green tea, and 4-5 times stronger than that of black tea.