A cocoa bean has three parts: the nib, the radicle, and the husk. The nib is where the flavor lives, and to make chocolate, we crush it up with sugar.
We like to recommend using nibs like nuts—in cookies, salads, bread, you name it—but they are so much more dynamic than that. They can be punchy and acidic like ripe strawberries, toasty and nutty like roasted almonds, or creamy and sweet like peach ice cream. Cocoa nibs are the purest, most direct expression of a cocoa bean’s flavor in all its delicious complexity.
Flavor is impacted by lots of things—the genetics of a cocoa tree, the geography and climate of a region, the fermentation and drying process, the way we roasted the beans—and varies from harvest to harvest.
In the 2016 harvest of Kokoa Kamili, Tanzania nibs, we taste light banana and tart passion fruit with a buttery caramel finish.
Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.