Single Origin


Nibs are obtained by roasting the cacao beans and then cracking and winnowed them. They contain all the flavor and properties of cacao so they are ideal to be consumed without being processed.
Here you can find some recipes suggestions.



Like all of our products, nibs come from seasonal cacaos, produced by smallholders who prioritize quality over quantity, in this case from Unocace Cooperative in Ecuador.

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.

The Unocace cooperative was born out of a project initiated by the European Union in 1996. This was around the time CCN51 quickly spread across Ecuador. CCN51 is a cacao variety with a high productivity and resilience against diseases but compared to Arriba Nacional there is a great loss in flavour. The Unocace cooperative aims at conserving country’s fine flavours. For this reason, not only do they pay farmers above market prices for their Nacional cocoa, they also encourage them to use agroforestry techniques. The cacao farmers harvest the pods and remove the pulp and beans from the husk on their farm, this so-called ‘wet cocoa’ is then transported to the nearest buying station. Here the fresh cocoa beans are fermented in wooden boxes, for 4 days. Afterwards the cocoa beans are transferred to drying tables where they stay 7 days. 

Additional information


1kg, 250g


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Single Origin”

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