Cacao beans from Talamanca, broken into nibs and left unroasted — the whole bean, simply made smaller.
Deep and dark, with a clean bitterness and a fruity edge that lifts the longer you chew. They hold their crunch through everything: stirred into porridge, folded into banana bread, scattered over yoghurt or a bowl of ice cream, blended into a smoothie for texture and depth.
One pound, packed and sent from Costa Rica.