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Raw Cacao Beans
- 100% Grade-1 Organically Grown Fine Flavour Cacao
- Used in smoothies, shakes or just as a snack!
- High in Fiber, Antioxidants, Magnesium and Iron
- Free Shipping Over $49 in Canada!
Cacao Nibs are morsel-sized bits of cacao that can be added to protein shakes, or eaten as a snack on their own. Made from 100% whole cacao beans, our nibs are "nature's chocolate chips". Crunchy texture along with 100% unadulturated cacao is an experience unlike anything else - this unique flavour is packed with vitamins, minerals, anti-oxidants and fiver. Eat them right from the bag or in shakes.
Making an anti-oxidant super-shake with cacao nibs and fruits can help you get your daily allotment of vitamins and minerals, as well as essential anti-oxidants. Cacao is packed with fiber and contains no sugar, making it friendly to low carbers and dieters alike. The health benefits of cacao come from the minerals and nutrients, and range from protecting cell from damage, to protecting your heart and increasing blood flow. This in turn helps us to look and feel younger. The theobromine found in Cacao is a natural long-lasting stimulant, affecting you in a milder way than caffeine does, for a longer period of time.
What is "Grade 1" Cacao?
Just like coffee beans, cacao is graded into different "qualities" so that you can be certain the product you're buying meets a certain standard. Grade 1 Cacao is the highest, with Grade 2 coming next and "sub-standard" after that. All of the cacao we bring in is Grade 1 Cacao. More information can be found here.
What is "Fine or Flavour" Cacao?
Fine or Flavour Cacao is generally produced by either Criollo or Trinitario cacao trees, whereas bulk/ordinary cacao typically comes from Forastero trees. Exceptions do exist, with the Ecuadorian Forastero trees also producing "Fine or Flavour" cacao as well. While there's no hard-defining line between the two types, they're generally categorized based on plant origin, cacao flavour, colour of the beans, degree of fermentation, drying, acidity and off-flavours - with "Fine or Flavour" being considered superior to bulk/ordinary. More information can be found here.
Why are Cacao Beans Fermented?
The cacao bean is actually a fairly sweet product, and achieves it's chocolatey flavour through the process of fermenting. Over a period of (usually) 2-7 days, the beans are left under a canopy, in an open air location to dry and ferment and bring out the chocolate flavour we typically associate with cacao.
Cacao vs. Cocoa
Both Cacao and Cocoa refer to the same bean, with "cocoa" being attributed to a mis-spelling that took hold in english-speaking culture. Cacao is the original term still used by the growers.
What is "Organically Grown" Cacao?
Our cacao is from farm that follows organic growing practices, but has not yet gone through the organic certification process. For that reason we can't label our product "organic cacao" or simply "organic" in Canada, but we can't legitimately say that it is "Organically Grown". We are working with the farmers to get their organic certification, which can be a long and expensive process.
Cocoa Beans are "seeds" of the Cocoa Plant, or "graines cacaoyer" in French.