Organic Cacao Nibs

Download organic certificate from HERE (requires Adobe PDF Reader).

Our cacao nibs are of Creole variety, and from Peru. Creole variety is called "The Queen of Cacao" as it produces the highest grade beans. Creole cacao is an ancient variety, non-hybrid, produces "fine and flavor" beans, are the scarcest, most expensive and the most highly regarded for their complex flavour and aroma. Only a fraction of world cocoa production comes from Creole trees, as they are delicate, low producers and susceptible to certain disease.

Cacao nibs are from cacao seeds, and are made by peeling and breaking the cacao seeds. In fact cacao nibs are the middle thing prior to chocolate. There are two types of cacao nibs. One is from roasted cacao beans, and the other is from raw caco beans. Our cacao nibs are raw and organic.

It is worthwhile to mention that cacao seeds usually will go through fermentation process. They are placed to wooden crates or baskets with banana leaves in between and on top to enable an optimal fermentation. The duration of the fermentation depends on the variety and is from 2 to more than 7 days. The length of the fermentation also affects the aroma, so if well-developed aroma is wanted the seeds are fermentation for a longer time. The fermentation process transforms the flavor to what we associate with cocoa and chocolate. Without the fermentation process there will not be any chocolate flavor.

By comparision, raw cacao nibs are not from roasted cacao seeds, instead, they are just made from raw cacao seeds.

Cacao nibs contain Magnesium, Sulphur, and Anti-oxidant, Monoamine Oxidase Enzyme Inhibitors, Phenylethylamine, and Anandamide. These substances can help us having healthy heart, relieving us from stressful mood, and much more. So recent years cacao nibs are becoming a popular healthy food.

It is much easier to consume cacao nibs than directly eating cacao seeds. For example, you can easily pour cacao nibs into smoothies. It is raw and wild chocolate.

You can eat cacao nibs in the following way:

Add to smoothies; eat it as it is; eat it cold (Freeze cacao nibs with sweeteners, e.g. honey); Mix cacao nibs with maca and make herbal teas; Eat it with ice creams (crush cacao nibs first). Of course, to make chocolate, cacao nibs must be crushed and ground into a thick paste called chocolate liquor (there is no alcohol in it). However, please be aware that when eating cacao nibs avoid the consumption of dairy produce to gain maximum benefits as it has been shown that the addition of dairy produce actually blocks the body’s ability to absorb anti-oxidants.

Daily dosage:  

2 tablespoons (28 g) per day.