COCOA NIBS. Gentle roast.

Our beautiful beans begin their journey being grown by our expert farmers in the Solomon Islands.  The farmers work in cluster groups, producing these micro lots , drying & fermenting these beans to the highest standards under strict organic farming protocols.

The cocoa bean varieties in the Solomons are a mixture. There was the Trinitario variety that was introduced through Keravat, PNG in 1951, and then the Amelonado variety in 1960 and later the amazon variety through Fiji. The crossing between these varieties make’s Solomon Islands variety a unique blend. Amelonado is a more dominant variety, which gives the reason as to why these beans have a subtle, dark, malty chocolaty taste. The reason of the unique taste is not just where its grown on fertile volcanic plateaus, or who grows it, or how it is grown, but also the time it takes with quality standards for the drying, mixing & fermenting process that produces aromatic smells, flavor & taste like no other.

The beans once roasted gently & mixed, have the consistent, unique bitter taste with overtures of subtle malt & hazelnut. 

HOW TO USE:

You can add cocoa nibs to fruit bowls or smoothies, sprinkle them over steamed vegetables, or grind them in your spice grinder. Use them as sugar free chocolate chips in baking.

Blend them with hot liquid and a pinch of spices to make a rich hot cocoa drink. There are many ways to enjoy this natural goodness in your daily meals.