Cocoa Nibs are roasted and broken-up natural segments of the cocoa bean, ranging from 2 to 10 mm. Our nibs are selected 2 to 4 mm pieces.
After the harvest, the cocoa beans are removed from the pods, fermented for 5 to 8 days, then dried. At the manufacturer, the beans are sorted, cleaned, pre-roasted, de-shelled and then broken into nibs, which are the naturally grown cocoa bean segments. The nibs are roasted again and then calibrated to a size of about 2 to 4 mm, then handsorted before packaging.