Cacao nibs made from Well Fermented Cocoa beans. A complete and efficient fermentation of cacao seeds is required to fully develop chocolate flavor, and proper aeration of the fermentation mass is a critical factor for a successful process. That's why we always do fermentation process in specific boxes to get the best result. Fermentation begin less than 16 hours after the pods have been cracked and the beans extracted. shortly afterwards, beans are placed in the fermentation boxes on the same day that they are received. z
Grade 1 with bean count (100g) z
