Oragnic Cacao Nibs - Dominican Republic

Product detailed description

These organic cacao nibs come from the region of the Dominican Republic and are sourced from smallholder farmers organised under the cooperative. 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.

This organic cacao originates from the women’s cooperative in the El Corozo area of Monte Plata province in the Dominican Republic and is processed by siblings at their family processing station. Thanks to its clearly defined origin, this cacao is classified as single origin (one region) and single estate (one finca).

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

Origin, Farmer & Terroir

Exotic cacao from the heart of the Caribbean is grown by the Las Productivas women’s cooperative in the El Corozo area of Monte Plata province and processed at a family-run facility. The Dominican Republic is one of the world’s largest producers of premium organic cacao, with the majority of production based on Trinitario and Criollo hybrids. Cacao is traditionally planted alongside crops such as avocado, sugar cane, and citrus. Combined with the tropical climate, this intercropping system creates ideal conditions for cacao with complex flavour development and aromatic profiles with fruity, nutty, and floral characteristics.

This cacao offers a medium-full body with rum-like aromas, higher acidity, and a tropical fruit profile with notes of red berries, physalis, nuts, and a subtle caramel undertone.

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

Dominican Republic, Monte Plata – Las Productivas Cooperative

Variety

Trinitario

Flavour profile

Medium-full body with rum-like aroma, pronounced nutty notes, and gentle hints of dried fruit.

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)

Energy: 2000 kJ / 478 kcal

Fat: 19.6 g

– of which saturates: 10.4 g

Carbohydrates: 63.3 g

– of which sugars: 2.2 g

Fibre: 0.9 g

Protein: 12.2 g

Salt: 0 g