Our chia seeds are sourced from certified organic cultivation in Bolivia. The plants thrive in loose, nitrogen- and nutrient-rich soil with plenty of sunshine. The tropical to subtropical climate of Bolivia provides the optimum growing environment for white-flowered chia plants. Only ripe seeds are hand-harvested and sorted by local farmers. The seeds are then dried in the fresh air to preserve their valuable nutrients.
To produce the chia flour, the seeds are pressed and separated from the chia oil. The seeds are then gently ground into a fine flour.
The partial de-oiling of the seeds is necessary because the unsaturated omega fatty acids contained within the seeds quickly spoil and would adversely affect the shelf-life and flavour of the flour. The mechanically pressed oil can be used as cold-pressed chia oil.
