Raw cacao powder is made by cold-pressing (low temperature) un-roasted cocoa beans to preserve the cacao butter and all its natural goodness.
The beans are extracted from the inside of the Cacao fruit which contains both the beans and a white pulp. The beans are separated from the pulp and left to ferment for 6-7 days. After fermentation, the beans are then dried in the sun for 3-4 days.
Processed Cocoa has been roasted at high temperatures to remove the cocoa butter and mass. This changes the molecular structure of the cocoa bean, lowering the overall nutritional value and destroying the health benefits.