Organic Cacao
Nibs

SKU
5397-bio
Organic cacao nibs made from a premium blend of fine criollo and trinitario raw cacao beans. 100% cacao, directly sourced from a renowned fine cacao finca in San Martín, Peru. Premium raw quality with a flavour balanced between rich dark and mild, naturally sweet chocolate. Rich in unsaturated fatty acids, plant protein, minerals, fibre, and polyphenols. Gluten-, lactose-, and soy-free. No sugar or sweeteners. Vegan. 200g
  • Premium cacao nibs in a signature blend of the fine varieties criollo and trinitario
  • 100% cacao nibs: no sugar or sweeteners
  • Single origin: exclusively from a renowned fine cacao finca in San Martín, Peru
  • Pioneers in sustainable, organic cacao cultivation in cooperation with smallholder farmers
  • Over 25-year-old cacao orchard (Theobroma cacao L.) in a natural environment
  • Crispy cacao nibs, rich in unsaturated fatty acids, plant proteins, and fibre
  • High natural content of potassium, magnesium, calcium, copper, and manganese
  • Natural source of caffeine (230mg / 100g)
  • No pesticides
  • Vegan, gluten- and lactose-free
  • Absolutely no pesticides
€9.50
200g

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
5397-bio
€4.75 / 100g

Back in Stock from Mid-June

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Incl. VAT, excl. Shipping

Id
5397-bio
€4.75 / 100g
Out of stock

Premium Bioactive Ingredients

  • Premium cacao nibs in a signature blend of the fine varieties criollo and trinitario
  • 100% cacao nibs: no sugar or sweeteners
  • Single origin: exclusively from a renowned fine cacao finca in San Martín, Peru
  • Pioneers in sustainable, organic cacao cultivation in cooperation with smallholder farmers
  • Over 25-year-old cacao orchard (Theobroma cacao L.) in a natural environment
  • Crispy cacao nibs, rich in unsaturated fatty acids, plant proteins, and fibre
  • High natural content of potassium, magnesium, calcium, copper, and manganese
  • Natural source of caffeine (230mg / 100g)
  • No pesticides
  • Gluten- and lactose-free
  • Vegan
  • Suitable for use as a topping, for baking, or as a healthy snack

How are we different?

Our cacao products are directly sourced from certified organic cultivation in the heart of the Peruvian Amazon. The single origin raw cacao beans are grown at a renowned fine cacao finca in San Martín. This cooperative of small farmers strongly supports regional development and local environmental protection. With their 25 years of experience, they are considered pioneers in sustainable cacao cultivation in Peru. Both cultivation and working conditions are fair, and natural resources are used sparingly and conscientiously. Larger plantations often do not adhere to such standards, and instead may employ pesticides, unsustainable land practices, and unfair working conditions for the local population.

Many cacao products as well as the majority of cacao raw products for mass chocolate production are exclusively made from the lucrative trinitario cacao variety due to its ease of cultivation. The more exclusive and significantly more expensive criollo variety is predominantly used for premium products because it has a more mild flavour with nut and fruit aromas. Our premium organic cacao nibs are a perfect combination of both, and achieve a balance between the potent flavour of trinitario and the mildness of criollo. Our nibs do not contain any sugar, sweetener, or milk products, and as such offer a crispy delight made from 100% pure cacao.

During the harvest period, exclusively ripe cacao is carefully picked by hand. The cacao fruit is then cut open so that the seeds can be removed, and then dried and fermented in the sun. This stage of production is very important because the optimal temperature and air flow contribute significantly to the development of aroma. Gently roasting at temperatures below 45°C disrupts the fermentation process while maintaining the raw quality of the cacao seeds, also referred to as cacao beans. Large-scale production often does not allow enough time for this stage, and instead the seeds are roasted at higher temperatures more quickly and at the expense of valuable nutrients.

For our cacao nibs, the cacao seeds are peeled and coarsely chopped mechanically. Conventional production frequently also includes alkalisation with alkaline salts such as potassium or sodium carbonate to reduce the naturally sour and bitter taste of the cacao. We do not alkalise our cacao nibs because we wish to preserve the full natural aroma of the cacao.

truecleanlabel

  • Pure superfoods from the world’s best terroirs
  • Sourced directly from traditional farms
  • Always certified organic or sustainably wildcrafted
  • Raw materials sourced exclusively from premium suppliers who are committed to fair working conditions
  • Our select raw materials are the basis of all our formulations
  • Gentle on-site processing
  • High-quality production (freeze drying, cold pressing)
  • No artificial additives (no artificial flavours/sweeteners or artificial vitamin C)
  • Complete avoidance of all unnecessary additives and adjuvants
  • We voluntarily declare all ingredients
  • Systematic quality testing in independent laboratories
  • Amber glass and compostable pouches used for packaging
  • Packaged in the EU according to HACCP, GMP and ISO 22000:2018 standards
  • Stored in non-toxic containers
  • Shipped in mineral oil-free boxes
  • All products guaranteed 100% free from magnesium stearate, silicon dioxide, nanoparticles (no legal opportunism), genetic engineering, artificial colours and flavours, titanium dioxide and added sugar & sweeteners

Cacao

Cacao has a history reaching back some 4,000 years in South and North America where it has been cultivated by many different indigenous cultures. From the Olmecs to Mayans and Aztecs, cacao was revered within various traditions as a divine gift and even used as a form of currency. While the word "cacao" originates from the Mayan term "kakaw", the word "chocolate" is derived from the Nahuatl term "xocóatl". Though these terms resemble one another phonetically, xocóatl (meaning "bitter water") was an Aztec drink made from cacao nibs and spices which does not compare to modern-day chocolate. Rather, this bitter drink was offered by the Aztec emperor Montezuma to the Spanish conquistador Cortés, who in turn introduced cacao to the Spanish court. Spanish and Italian makers of the drink adapted the recipe by adding significant amounts of sugar, which gave rise to what is nowadays known as "chocolate".

The scientific name for the plant, Theobroma cacao, reflects cacao's image as a divine gift and means "food of the gods". The special phytochemicals within cacao, known as theobromin, are alkaloids with stimulating properties and a molecular structure similar to caffeine. In its raw, unroasted state, cacao is rich in a range of other compounds including polyphenols, vitamins, and minerals.

Cacao nibs are small pieces of dried, broken cacao beans with a bitter and intensely dark chocolate taste. Our cacao nibs are made from a blend of the less bitter and aromatic criollo variety and the slightly more bitter trinitario variety. The nibs can be enjoyed as a raw snack, roasted, or brewed into a form of xocóatl.

Cultivation and Processing

Both criollo and trinitario cacao trees are grown in small, natural plantations. The criollo, meaning "native", is a less common variety of cacao that is milder and more aromatic. This tree, however, produces fewer fruits and is more susceptible to illness and pests than other cacao species. The more resilient forastero, meaning "foreign", variety is more resilient, though less aromatic. The cross-breed trinitario is a hybrid of criollo and forastero that produces more fruits than the criollo and is more aromatic than the forastero. The tandem cultivation of criollo and trinitario guarantees that the small plantations will bring a sustainable yield for the small cacao farmers.

The sustainably managed cacao plantations in the region of San Martín in the Peruvian Amazon have been cultivated by smallholder farmers for over 25 years. The orchards are surrounded by indigenous plants and animals and belong to the oldest certified organic plantations in Peru.

The harvest of the ripe cacao fruit (also called a pod) takes place twice a year from April to September and from November to February. The ripe and fragile cacao fruits are picked by hand with great care. Then the fruits are opened to remove the seeds (also called beans). The individual seeds are then laid out on tarps to dry and ferment. This stage is very important for the development of a desirable cacao aroma, which the experienced local farmers know how to bring out best by properly rolling and mixing the seeds as they ferment. The temperature as well as air flow are also important factors.

When the seeds have fermented long enough, this process is halted by gentle steaming at 45°C. The low temperature ensures that the raw quality of the seeds, as well as their nutrients, are preserved. In the last stage, the seeds are mechanically shelled and chopped.

Conventional production frequently also includes alkalisation with alkaline salts such as potassium or sodium carbonate to reduce the naturally sour and bitter taste of the cacao. We do not alkalise our cacao nibs because we wish to preserve the full natural aroma of the cacao that the farmers have so carefully nurtured.

Nutritional Values

Ingredients: 100% Organic Cacao Nibs

Average Nutritional Values / 100g:
Energy 2768 kJ / 662 kcal
Fat 57,0g
     of which saturates 21,0g
    of which unsaturated fatty acids 36,0g
Carbohydrate 24,0g
    of which sugars 0,6g
Fibre 11,2g
Protein 14,0g
Salt

 

Organic Certification:

Dosage

Preparation

Our cacao nibs make a great snack. They can be used in baking or added to cereal or porridge. The nibs can also be roasted or brewed like tea as a beverage.

Allergies

Free from allergens according to VO (EG) Nr. 89/2003 (German Government Ordinance 89/2003).

Storage

Store in a dry place, sealed airtight.

Product Details

Ingredients
100% Organic Cacao Nibs
Origin From certified organic cultivation, hand-picked in San Martín, Peru
Processing In-house production in Europe Packaging in the EU according to HACCP, GMP / ISO 22000:2018 standards Finished products stored in non-toxic containers Shipping in mineral oil-free boxes
Packaging Environmentally friendly packaging: 100% biodegradable and compostable (starch, cellulose, paper)

Sunday Natural Aroma

Our Philosophy

For thousands of years, cultures all over the world have been using medicinal plants and nutritious foods to naturally foster and maintain vitality and good health.

With our products, we try to emulate this ancient wisdom as much as possible.

Consequently, our philosophy is simple: everything we do meets the highest standards of quality and purity; our focus is on organic and natural ingredients.

We follow this philosophy with meticulous care on all levels and down to every last detail.

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