Transparency
Tested for Heavy Metals
Our cacao ingredients are tested lot by lot for heavy metals, and we publish the available certificates here. Our Pure Cacao Discs were analyzed by an independent accredited laboratory. The cacao paste used in our hearts is supported by the supplier’s quality-assurance certificate. This page also explains what heavy metals are, why cacao is tested for cadmium in particular, and how our sourcing keeps levels low.
The certificate: Pure Cacao Discs
This is the current certificate of analysis for the heirloom Piura cacao in our Pure Cacao Discs, issued by FS Certificaciones S.A.C. in Lima, a laboratory accredited by INACAL-DA, Peru's national accreditation body.
The results, in plain language
| Test | Result | Reference point |
|---|---|---|
| Cadmium | 0.47 mg/kg | Below the EU limit of 0.60 mg/kg for cacao powder, the strictest tier of the EU's cadmium rules for cacao products (chocolate at 50%+ cacao is allowed 0.80) |
| Lead | Below 0.03 mg/kg | Too low for the laboratory to quantify |
| E. coli | Below 3 MPN/g | Below the method's detection threshold |
| Salmonella | Absent | None detected in 25 g |
The certificate: the hearts
Our hearts (Signature, Rose and Elemental) are crafted from a different cacao than the discs: a cacao paste grown using organic practices, not yet formally certified, on regenerative family farms in Peru. This is its certificate of analysis, issued by the supplier's quality team at Terra Nostra.
| Test | Result | Reference point |
|---|---|---|
| Cadmium | 0.002 mg/kg | A fraction of one percent of the EU limit of 0.60 mg/kg for cacao powder |
| Arsenic | 0.004 mg/kg | Trace level |
| Lead | 0.02 mg/kg | Trace level |
| Mercury | 0.01 mg/kg | Trace level |
What heavy metals are, and where they come from
Heavy metals such as lead, cadmium, arsenic and mercury are natural elements found in the earth's crust. They enter soil from the rock it weathered out of, from volcanic activity, and in some regions from human sources like mining and certain fertilizers. Because plants draw minerals from soil, every plant food on earth carries trace amounts. The question is never whether a trace exists, it is how much, and whether anyone has actually measured it.
Why cadmium is the one to watch in cacao
Cadmium is the heavy metal most relevant to cacao. Consumed in excess over long periods, it accumulates in the body, where it is primarily associated with kidney damage and weakened bones, and international agencies classify it as a human carcinogen at high exposures. That is why food regulators set strict limits for it, and why we take it seriously.
Cacao trees are unusually efficient at absorbing minerals, which is part of why cacao is so rich in magnesium and iron. The same efficiency means the tree also takes up cadmium when it is present in the soil. Much of the world's cacao grows in geologically young regions of Latin America, where volcanic rock and ash have left soils naturally rich in available cadmium. Cacao grown on those soils can test high through no fault of the farmer. It is a geology story more than a farming story.
How we keep levels low
We work with two Peruvian cacaos. The cacao in our Pure Cacao Discs is heirloom cacao from Piura, in the coastal tropical desert of Northern Peru, far from the volcanic belts that drive high cadmium readings elsewhere; the old, dry soils of this region give it a naturally lower starting point. The cacao in our hearts is grown using organic practices, not yet formally certified, on regenerative farms in Peru. Soil and sourcing are not the whole answer though, so we verify lots instead of assuming.
The mushrooms are tested too
The six functional mushroom extracts in our blends are supplied with their own certificates of analysis, tested by ICP-MS (USP 232/233). Every value below sits far under the supplier specification of 2.00 ppm for lead, arsenic and cadmium and 0.10 ppm for mercury.
| Extract (lot) | Lead | Arsenic | Cadmium | Mercury |
|---|---|---|---|---|
| Lion's Mane (QYZHE2501-81) | 0.020 | 0.080 | 0.020 | < 0.05 |
| Cordyceps (QYZCM2502-81) | 0.086 | 0.225 | 0.068 | Not detected |
| Reishi (QYZGL2504.2-81) | 0.20 | 0.25 | 0.13 | < 0.05 |
| Chaga (QYZIO2410-81) | 0.030 | < 0.05 | 0.090 | < 0.05 |
| Golden Oyster (QYZPG2405-11) | 0.100 | 0.350 | 0.250 | < 0.05 |
| Maitake (QYZMD2312-11) | 0.100 | 0.050 | 0.280 | < 0.05 |
Honest transparency
Cacao is not a manufactured product, it is a living one, and variability is part of its nature. Trace elements can be present in cacao because of the soil where it grows, and this is not unique to cacao: many whole foods carry trace amounts shaped by their environment. What makes the difference is how cacao is sourced, selected, and verified. Our role is not to remove what is natural, but to choose with care, test with rigor, and share openly. Transparency matters more than perfection.
Common questions
Which products do these results cover?
Both cacaos are covered above: the FS Certificaciones report for the heirloom Piura cacao in our Pure Cacao Discs (Lot 100725), and the Terra Nostra certificate for the organic regenerative-farm cacao in our hearts (CPL-021024). This page is updated as new certificates are issued.
How often do you test?
Cacao lots are tested as they are sourced, and each certificate we receive is published here with its lot number, so you can match what you are drinking to the paper behind it.
Why does cacao contain any heavy metals at all?
Trace minerals, including heavy metals, occur naturally in soil everywhere on earth, so all plant foods carry trace amounts. That is why we test: to verify our cacao's levels against recognized benchmarks rather than asking you to take our word for it.
Is there anything added to the cacao?
No. The cacao itself is 100% cacao: no additives, no emulsifiers, no alkalization. Whole bean, stone-ground, with its natural cacao butter intact.
Last updated: August 6, 2026
