Arriba Victoria Cocoa nibs


Product Features

Origin
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.

Classification
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.

Description

Process: Cleaning, sterilization, roasting, grinding, packaging.

Presentation: Nibs

Packaging: 1 Kg per bag

Storage: The product must be stored in a cool, dry, odor-free place, at a temperature of 14° to 20°C.

Shelf life: 30 Months

Allergens: May contain: traces of soy and milk

 Ingredients:

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

 

Average nutritional values per 100 gr

PARAMETER UNIT OF MEASURE REFERENCE VALUE
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
Fibres g 12
Ashes g 3
Salt  g 0.2