Crushed cocoa beans – nibs Colombia Tumaco 1kg

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What are nibs?

Nibs or cocoa nibs are roasted then crushed cocoa beans stripped of their husks.

The cocoa beans are roasted after being hand-selected. The grains are then broken into smaller pieces. Cocoa is by nature very fragile so the quick movements of the blade produce perfectly small pieces of roasted beans. In the process of thorough sieving, the husks are separated and what remains is a pure and very tasty raw material: Cocoa nibs made by Beskid Chocolate.

With its intense flavour and pleasant crunchy texture, nibs add perfectly to desserts and savoury dishes. Nibs can be baked into croissants, cakes, muffins and even breads. They are ideal for sweet caramel, making pralines or chocolates.

What does roasted cocoa beans contain in the form of nibs?

The list of benefits of consuming cocoa beans is very long. The biggest plus is that it contains a huge amount of antioxidants. These substances protect the body’s cells from the effects of free radicals, which cause many life-threatening diseases such as cancer and cardiovascular disease. Cocoa beans have twice as many antioxidants as red wine and as much as three times as much as green tea.

Minerals such as iron, chromium, zinc or potassium – and above all magnesium – should also be mentioned. This element is invaluable for our body especially if we drink a lot of coffee. Magnesium protects the heart, improves blood circulation and alleviates the effects of stress. In addition, it improves mood and enhances brain function.

Colombia Tumaco cocoa beans

The Tumaco region is located in south-western Colombia on the Pacific Ocean close to the border with Ecuador. A humid and tropical climate with average temperatures around 28 degrees Celsius and high rainfall ( 2,500 mm) makes it one of the rainiest regions in the world.

Fermentation

Fermentation is centralized and takes about 5 days.

Variety

Cocoa plantations in the Tumaco region have been restored in recent years, having previously grown coca illegally in the area. The current varieties are hybrids of earlier varieties growing in the area with new hybrid varieties.

Flavour profile of the cocoa beans

Cacao beans from the Tumaco region of Colombia are characterised by a delicate but intense cacao aroma, delicate notes of walnut and banana.

Cocoa beans come from the fruit of the cocoa tree. Native to the Amazon in South America and estimated to be 5,000 years old, the plant is now grown in tropical climates in the so-called cacao and coffee belt in America, Africa and Asia.

The cacao tree bears fruit all year round, the oblong fruits (cabos) contain dozens of beans (40 – 50 beans) buried in white pulp. After harvesting, the ripe fruit is split open and the extracted cocoa beans are usually fermented in wooden boxes for a period of 3 to 7 days under banana leaves.

After the fermentation period, the cocoa beans are dried in the sun for a few days; after drying, the moisture content of the beans drops from 60% to approx. 10 %.