Arriba Victoria Cocoa nibs

Product Features

It is selected in Ecuador in the province of Bolivar and in the province of Esmeraldas thanks to cooperation and development agreements with small growers.

Organoleptic characteristics
Hazelnut, banana and citrus notes. Fresh and delicate.

Arriba, more properly cacao of Nacional type, is genetically a Forastero cocoa that is believed to have undergone a mutation. It is classified as a fine cocoa due to its characteristics. Cocoa fermentation lasts 4 days.


  • 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 % Botanical origin Country of origin
Arriba Victoria cocoa nibs 100 Theobroma cacao Ecuador


Average nutritional values per 100 gr

Energy Kcal/KJ 616 - 2547
Proteins g 16
Carbohydrates g 15
Of which sugars g 1
Fats g 52
Of which saturated fats g 20
Fibers g 12
Ashes g 3
Salt  g 0.2