Pacari / Paccari

Organic Cocoa nibs

Do you know the taste of raw cocoa beans? These are only fermented and dried, but not roasted . So the valuable antioxidants are preserved. In terms of texture, they are softer than roasted cocoa beans because no further moisture has been removed from them. Cocoa before it turns into chocolate, an unusual taste experience the likes of which is not (yet) known. It reminds me of hazelnuts fresh from the tree, just with a different taste.

The Arriba Nacional cocoa beans are the typical cocoa variety from Ecuador that so far only grows there. The small farmers in South America are organized as cooperatives. More than 2,500 cocoa farming families now work for Pacari and the number is growing all the time. They control the entire process of making the chocolate, not just bean to bar, but tree to bar. They sing while pouring the chocolate. Chocolate makes happy! Enjoy another piece of pure nature from Pacari.

The Pacari cocoa beans in pieces of raw nibs are ideal for a muesli.