Like all of our products, nibs come from seasonal cacaos, produced by smallholders who prioritize quality over quantity.
We select the cacao beans, discarding those that are broken or in poor condition. Then we roast them, with a specific roast for each origin. After roasting, cacao beans go to the winnower where the nibs are separated from the husk. Nibs are not made with any other ingredient, so they are 100% cacao.
Regarding its nutritional aspect, they contain a large amount of minerals, such as iron, calcium, phosphorus, magnesium, zinc, B vitamins, vitamin A. It also contains more phenolic antioxidants than most foods due to being a source of polyphenols. To continue reading about all the health benefits of cocoa, we recommend this article by Félix Martín Santos.
In the northwest of Madagascar, organic premium cacao grows in the buffer zone of a unique rainforest ecosystem. UCLS, founded in 2009, started a bean quality program to train its member farmers in organic agriculture, selection of planting materials, and improved post-harvesting techniques for fermentation and drying. This resulted in a substantial increase in bean quality and therefore the farmers’ livelihoods have improved substantially.
The cacao grows in sustainable agroforestry systems, intercropped with mangoes, bananas, coffee, vanilla, etc. The picking is done manually, and the beans are then fermented 4 to 5 days in wooden boxes before being sun-dried.
|639 kcal/2673 kj
|Of wich saturated
|Of wich sugars
Ingredients: Cacao Nibs (100%).
Keep in a cool and dry place (max. 22ºC). Best before 2 years after batch date.