Apurimac Cocoa nibs


Product Features

Origins
South of Peru, in the Apurimac Valley.

Organoleptic Characteristics
Notes of flowers, caramel, and cream. Very delicate and slightly acidic.

Classification
Apurimac is a Trinitario Hybrid created in the ‘90s after the double hybridization between ICS95 and IMC67, and later with a Nacional. Fermentation of this cocoa lasts for 6 days.

Description

  • Process: cleaning, sterilization, roasting, grinding, packaging
  • Presentation: nibs
  • Packaging: 1kg per bag
  • Storage: the product must be stored in a cool, dry, odor-free place, at a temperature of 57- 68°F | 14-20°C
  • Shelf life: 30 months
  • Allergens: may contain traces of soy and milk

Ingredients:

Ingredients % Botanical origin Country of origin
Apurimac cocoa nibs 100 Theobroma cacao Peru

 

Average nutritional values per 100 gr

PARAMETER UNIT OF MEASURE REFERENCE VALUE
Energy Kcal/KJ 627 - 2588,5
Proteins g 15,5
Carbohydrates g 10
Of which sugars g 1
Fats g 55
Of which saturated fats g 20
Fibres g 15
Ashes g 3
Salt  g 0.2