Cocoa Nibs roasted at 100ºC.
Toasted, crumbled and broken cacao beans are called cocoa nibs.

Cacao from the Arhuaco Community of Catanzama, Colombia (2018 harvest).

Cacao harvested and fermented by the Arhuacos native community of the Sierra de Santa Marta, in northern Colombia. Cacao called Criollo, fermented at the Macondo cooperative centre where cacao is fermented and dried for up to twenty-six producers from the area. At the Casa Cacao workshop, we select it by hand, roast it, crack and winnow the beans into small pieces called nibs.

Net Weight: 1 kg.