Sale price Price $18 Regular price $18

Cocoa Nibs

Hacienda Azul

Costa Rica

2019

Dandelion Chocolate

What Creates Nibs' Interesting Flavors?

Flavor is impacted by lots of things—the genetics of a cacao tree, the geography and climate of a region, the fermentation and drying process, the way we roast the beans—and varies from harvest to harvest.

What Are Nibs?

A cocoa bean has three parts: the meaty interior, or nib; the radicle, a tiny embryonic root at one end; and the papery outer husk. Nibs are where the flavor lives, and to make chocolate, we crush them and add sugar after the dried, fermented whole beans are sorted, roasted, and de-husked.`

How Do I Use Them?

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.

In this 2019 harvest, we taste notes of chocolate, nuts, and olive.

Ingredients & allergens

cocoa beans

Made in an allergen-free facility

Weight

12.3 oz (350g)

Learn more

Learn more about our cocoa beans and sugar the region, the farms, and the producers.

About Hacienda Azul, Costa Rica

We began sourcing from Hacienda Azul, a single-estate cacao farm near Turrialba, Costa Rica, in 2017. Run by Wilfred Zeuner, who applies science to create a great product, the estate is situated ideally for growing cacao, on beautiful, gently rolling land bisected by a river.

The farm benefits from 30 years of CATIE (Centro Agronomico Tropical de Investigación y Enseñanza) cacao research by growing six cultivars that CATIE bred or selected for their natural disease resistance and ability to cross-pollinate well, yielding plentiful, high-quality cocoa. Nearly half of the estate’s 216 acres of cacao were planted in the last decade, and the most recent specimens thrive in the shade of Mexican cedar trees. The flavorful beans themselves reach us via Eric Sharvelle of Buena Nota Imports.
 
On the estate, Wilfred and his team pay minute attention to every detail from cultivation through processing, aiming for efficiency and excellent quality. The trees grow on sloped hills, so workers roll freshly cut pods downhill to tractors for speedy collection, eliminating the labor of carrying heavy sacks of pods. For fermentation, Wilfred uses a tiered setup in which fully fermented beans are washed with water, improving flavor consistency and promoting even drying. As the beans dry, they are turned by hand, and any imperfect beans are removed.
 
Wilfred's consistently excellent beans make for consistently delicious chocolate, and we are proud to work with people who share our commitment to crafting an outstanding product.