After the cacao beans are roasted and the exterior shells are removed the beans are then broken up into smaller pieces which are referred to as cacao nibs. Cacao beans can either be roasted at our regular temperature of 90 C or at temperatures below 42�°C which are then considered to be raw cacao.
We provide certified organic, fair-trade Peruvian cacao beans available in the following species with different mixed percentages according to our customer's preferences.
A roasted cacao beans from a premium blend of noble Criollo and Trinitario raw cocoa beans with 100% cocoa content, directly from Java, Indonesia. Premium raw food quality and balanced taste between a strong bitter taste and a soft, natural sweetness. Rich in unsaturated fatty acids, vegetable protein, fiber, vital substances and plants. Vegan, gluten and lactose free, soy free, no added ingredients such as sugar or sweeteners.
Cocoa nibs are fermented for 7 days and sun dried. This product is of very high quality with zero smoke contamination.
This product is highly recommended for use if high quality chocolate production.
Cadmium and lead testing shows that our product a safe for human consumption and reports will be shared with buyers.
All products are tested in Australia to ensure safety and reliability of results.
Nibs are packed in 50kg boxes sealed in food grade plastic to lock in the freshness.
Cocoa husks are of food grade quality and can be used for cocoa husk tea or used in the production of soap as well as transformed into activated charcoal etc.
We are a Papua New Guinea company exporting of Premium Quality sun dried from Wewak, East Sepik Province.
Our cocoa beans are for 7 days to achieve a rich fruity flavors and sun dried for 4-6 days to achieve 7-8% moisture content which extends it's shelf life. We are bean to bar chocolate makers and understand that quality of beans makes all the difference when making high quality chocolates and cocoa products.
COMMODITY: Cocoa Beans
Origin: East Sepik Provinc, Papua New Guinea
Grade : Quality Fermented
Colour /Appearance: Brown Oval -shaped
Maturity: Matured Beans
Crop Year: April 2025
Style :Sun Dried
Mositure : 7-8% Max
Bean Count: 79 to 82 beans/kg
Broken beans / defective: 0.3 maximum (all beans are sorted by hand)
Fat Content: 51.3%
Theobromine: 3% Max
Admixture : Negligible
The Cocoa tree, scientifically known as Theobroma Cacao, produces pods that contain seeds. These seeds are selected, fermented and dried in order to produce what we know as Cocoa Bean. These beans are roasted and then grinded - becoming Cocoa Nibs.
We currently work with specialty and conventional Cocoa Nibs. In our portfolio, we have Cocoa Nibs from different regions, with different altitudes, types, and thus profiles.
Conventional Cacao Nibs: Forastero and Trinitario beans
Specialty Cacao Nibs: Criollo beans
Regions: Amazonas, Alto Ucayali, Cusco, Piura, San Martin, Satipo and Tarapoto
Our organic criollo cacao beans are a unique variety grown in the amazon region of Peru. Criollo cacao beans are known for their higher nutritional content and wonderful taste and aroma.
Contrary to industry standards, our cacao is fermented for a shorter period of time in order to preserve its nutrients. Our Raw Criollo Cacao Nibs are a great alternative to cacao beans, as they are de-husked and in a smaller, much easier to consume form factor. They can be consumed as a snack on their own, but can also add a lovely cacao flavour to cereals, snacks, and other preparations.
Fat : 10% -12%
pH Value : 6.8 - 7.2
Fineness : 99.5% Min
Colour : Brown or Dark Brown
Moisture : 5% Max
Ash Content : 12% Max
Shell Content : 1.75% Max
Total Plate Count, Col/g : Max 3000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years
2. Premium Grade Natural Cocoa Powder.
Fat : 10% -12%
pH Value : 5.0 - 5.5
Fineness : 99.5% Min
Colour :Â Brown or Dark Brown
Moisture : 5% Max
Ash Content : 8% Max
Shell Content : 1.75% Max
Total Plate Count, Col/g : Max 3000 Col/g
Molds, Col/g : Max 50
Yeast, Col/g : Max 50
E. Coli, Col/g : Negative
Salmonella, Col/g : Negative
Enterobacteriacase, Col/g : Negative
Coli Form, Col/g : Negative
Staphylococcus, Col/g : Negative
Flavour : Normal
Shelf Life : 2 Years
24406 Roasted Cocoa Nibs Suppliers
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