Cacao Nibs - Colombia Meta

Product detailed description

These cacao nibs come from the Meta region of Colombia and are sourced from smallholder farmers working in this area, including producers such as those behind our Meta cacao. The beans are carefully fermented and dried at origin, gently roasted to ensure food safety while preserving their natural flavour, and crushed into small pieces called nibs. Light roasting enhances aromatic expression, improves digestibility, and stabilises the beans without compromising their nutritional integrity. The result is a clean, expressive cacao bean suitable both for direct consumption and for further processing into chocolate, confectionery, or cacao-based products.

Cacao nibs are naturally rich in magnesium, potassium, iron, antioxidants, and theobromine. They are valued as a natural source of sustained energy, mental focus, and mood support, without the sharp stimulation associated with caffeine. They also contain a wide spectrum of vitamins, particularly A, B1, B2, B3, C and E, and are traditionally associated with sustained energy, focus, and overall well-being.

Cacao beans come from ASOACASAN Cooperative located in the Caquetá department of southern Colombia, and are sourced from more than 150 small cacao farmers. Thanks to its clearly defined origin, this cacao is classified as a single origin (one region).

Hand-packed with care in our social integration packaging facility in Slovakia, creating meaningful work opportunities for disadvantaged individuals.

Origin, Farmer & Terroir

These cacao beans come from Hacienda Morumbi in Meta, Colombia, where it is grown by Nelson Bobadilla in cooperation with local workers and the Morumbi Cacao initiative. Meta is the second most deforested department in Colombia, and the Morumbi initiative actively protects 100 hectares of native forest inhabited by tapirs, sloths, rare anaconda species, and dozens of protected bird species.

In addition to environmental protection, Morumbi Cacao supports improved cultivation and harvesting practices, creates local employment, and contributes to better living conditions in a region long affected by internal conflict. Cacao beans are hand-sorted and fermented under controlled time and temperature conditions in barrel fermenters. Standardized fermentation and drying protocols result in high-quality fino de aroma cacao with a distinctive, mildly woody cacao-nutty profile and subtle notes of honey, banana, and butter.

What is Fino de Aroma?

Fino de aroma is a designation used for cacao varieties with exceptional aromatic and flavour qualities. It represents only a small fraction of global cacao production and is most commonly associated with Criollo and Trinitario varieties.

Why to roast cacao?

During the fermentation of cacao beans, heat encourages bacterial growth. This is necessary, as the microorganisms change the flavor of the beans to what we recognize as cacao. Direct consumption of raw (unroasted) cacao beans is not recommended, as they may contain unwanted microorganisms and naturally occurring compounds that reduce digestibility. In traditional processing, most bacteria and pathogens are killed in roasting. 

Gentle roasting:

• significantly improves food safety
• enhances flavour and aroma
• improves digestibility
• preserves most of cacao’s antioxidants, minerals, and bioactive compounds

Light roasting offers the best balance between safety, flavour development, and nutritional integrity, making gently roasted cacao beans a safer and more enjoyable choice than raw cacao.

Composition

100% Lightly roasted cacao nibs (fino de aroma).

Country of origin

Colombia, Meta – Hacienda Morumbi

Variety

FEAR5, FSA13, ICS1, FEC2

Flavour profile

Smooth, structured cacao body with balanced bitterness and low acidity, featuring mildly woody cacao-nutty notes complemented by hints of honey, banana, and butter.

Allergens

None

Application

• direct consumption as a crunchy cacao snack
• topping for porridges, yoghurts, smoothies, and desserts
• ingredient for baking, granola, and energy bars
• use in chocolate making and confectionery
• grinding into cacao paste or blending into drinks

Nutrition Facts (per 100 g)