CocoaCompassion® Cacao Nibs, TANZANIA
$4 (3 oz)
So what are Nibs?
In essence, they are “raw” chocolate
Nibs are great to eat alone, they are being added to many recipes such as yogurts, shakes, trail mix, rubs, breads, cookies and more.
To make a responsible chocolate bar, you grind nibs into a paste and then add a sweetner, perhaps additional cocoa butter (for a smoother mouth feel) and any inclusions such as spices.
Like coffee, tea and wine, nibs have unique flavors
Flavor is dependent on many factors including soil, tree maintenance, weather, harvests and practices across growing, fermentation, drying and roasting.
Origin of Cacao Nibs
- Tanzania (cacao only grows in the Cocoa Belt, the band of land extending up to 20 degrees of latitude north and south of the equator)
How Did We Get The Nibs?
- We are big believers in partnership
- KokoaKamili is our partner. They source the wet beans directly from 2,600 smallholder farmers within a 30km radius of their processing facility in Mbingu, Tanzania.
- Kokoa Kamili is the only commercial fermentary in Tanzania. All other exporters pay the lowest prices possible while relying on farmers to engage in variable fermentation and drying practices.
- Kokoa Kamili, pays the farmers higher prices so that they can get access to the raw cocoa beans and standardize the processing which allows for consistant fermentation and drying practices. This has a tremendous bearing on taste.
Where does the cacao grow?
The cocoa is grown in the foothills outside of Udzungwa National Park, alongside a broad valley that stretches to the Selous Game Reserve.
- The location is 500km/10 hour drive from the main port city of Dar es Salaam.
- A complete registry of deliveries from each farmer, in addition to quality information about each delivery is maintained.
Ethical engagement is critical
- Cacao beans will never be sourced from farms that indulge in exploitative child labour practices
- All labourers are paid above market rates
Standard of Growing Cacao
- All beans are grown and processed in accordance with organic protocols
Fermentation & Drying
- Six day fermentation in locally sourced, banana leaf lined, eucalyptus boxes
- Temperature is monitored on a daily basis, in addition to visual inspections to ensure proper fermentation is achieved
- All beans are sun dried in a combination of direct and indirect (shaded) sunlight on portable drying tables
- During drying, beans are turned a minimum of three times per day
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