Our organic cacao is grown and processed by traditional mathos in Peru, in the heart of the 'cacao belt'. Mature cacao pods are cut from the tree by hand, split open and the seeds and pulp scooped out to be fermented for a week encouraging the development of the characteristic chocolate flavours, before the beans are dried under the sun and broken up into small crunchy nibs. Coarsely ground from prime Peruvian cacao beans, our crunchy raw nibs are sun dried and gently fermented to release the rich concentrated chocolate flavour. Brimming with antioxidants, our crumbly raw nibs are delicious on their own, as a part of a trail mix, or added to cookies, cakes and dairy-free ice cream as a natural sugar-free alternative to chocolate chips.
Organic farming uses no pesticides or artificial fertilisers and works with nature to build the fertility and health of our soil while caring for our environment. Organic farming has a low carbon footprint. Pure and simple, just the way nature intended.