Cocoa nibs from West Papua

Cocoa nibs from West Papua

With cocoa nibs from West Papua, you can enjoy cocoa in a practical and versatile form. The nibs are ideal as an ingredient for chocolate, pastries, desserts, muesli or as a crunchy topping. The beans taste intensely chocolaty, earthy and flowery. Depending on how they are roasted, they also have a fine, balanced acidity. The beans are harvested from April to July and from October to December. West Papua is a very pristine region and one of the largest rainforest areas in the world after the Amazon. The beans are fermented in wooden boxes for 5 to 6 days, turning them every 24 hours. They are then solar-dried. This prevents any smoky notes and the floral aromas are better preserved. The region is also home to the Eiber Suth cooperative, which creates unity and employs around 200 people. Cocoa nibs are broken and shelled cocoa beans. They add an intense cocoa flavor, fine roasted aromas and a pleasant bite to many recipes. They can be used directly, ground with other ingredients or used in baked goods, chocolates, granola and desserts. If you want to work with original cocoa or give your recipes more character, these nibs are an excellent choice. They bring origin, aroma and texture directly into your kitchen.