Cacao beans are hand selected from mature heirloom Criollo trees that are harvested on small family farms in the Huánuco region of Peru. The beans are carefully fermented, dried, cleaned and roasted in batches of 600 kg for 1 hour at a temperature of 125 degrees Celsius. After cooling off the beans are shelled and the nibs are filtered from foreign material.
Cacao Nibs have a strong dark bitter chocolate flavor. Use them in smoothies or sprinkle them over your morning breakfast for taste and health boost. Eaten raw-as is, or roasted or brewed. Use straight or processed into energy/chocolate bars, fine chocolate, deserts or baked goods.