This article is interesting, but it seems that KAF only offers dutch processes cocoa. I cannot seem to find "natural cocoa" on your web site. Perhaps I am looking for the wrong thing, but you make it very clear in your article that there are times that "natural cocoa" is the best thing to use : FROM YOUR ARTICLE: If you’re preparing a recipe that uses baking soda as its leavener; and if there’s nothing else acidic* in the recipe, then natural cocoa is your cocoa of choice. Its acidity neutralizes baking soda’s potentially strong, “soapy” flavor; and because natural cocoa is acidic, and baking soda is a “base” (remember your chemistry?), when the two get together they produce a reaction: CO2 bubbles, which make your cake, brownies, cookies, or whatever you’re baking rise in the oven. PLEASE point me in the right direction so that I can purchase natural cocoa. I have PLENTY of dutch processed. If possible, could you please send me an email? Thank you very much.

• Reply