Sambirano cocoa nibs


Product Features

Origin
It is cultivated in the Valley from which its name derives, in the north-west of Madagascar.

Organoleptic Characteristics
Notes of red fruits, accompanied by a pleasant acidity. Sweet and round with great persistence.

Classification
Sambirano is a Trinitarian cocoa with a high percentage of Criollo blood. This cocoa ferments 5 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
Sambirano cocoa 100 Theobroma cacao Madagascar

 

Average nutritional values per 100 gr

PARAMETER UNIT OF MEASURE REFERENCE VALU
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