Cocoa Nibs

Costa Esmeraldas


2022 HARVEST · BATCH no. 1 · By Eric
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tasting notes: roasted nuts

Cocoa nibs are the meaty interior of the cocoa bean, where the flavor lives. To make chocolate, we crush them and add sugar after the dried, fermented whole beans are sorted, roasted, and de-husked. The flavor of the nibs is impacted by lots of things — the genetics of a cacao tree, the geography and climate of a region, the fermentation and drying process, the way we roast the beans — and varies from harvest to harvest.

We recommend using these satisfyingly crunchy nibs like nuts. They can be punchy and acidic like ripe strawberries, toasty and nutty like roasted almonds, or creamy and sweet like peach ice cream.

Cocoa nibs are the purest, most direct expression of a cocoa bean’s flavor in all its delicious complexity.


Our single-origin cocoa nibs are free of soy, dairy, eggs, and gluten and are packed in a factory that does not contain nuts.

12.3 oz (350 g)

Storage instructions:

store in a cool, dry place

Shelf life:

2 years from factory production date


Gluten free

Nut free



Peanut free

Soy free

Dairy free

Dandelion Chocolate Cocoa Nibs Cocoa Nibs Costa Esmeraldas, Ecuador 2022 350g
Cocoa Nibs
Costa Esmeraldas, Ecuador
roasted nuts
Map of Ecuador

from costa esmeraldas, ecuador

Freddy Salazar, the owner of Costa Esmeraldas, produces unique cocoa that we make into one of our best-selling bars. Located in the Esmeraldas Province of Ecuador, Costa Esmeraldas began as a very different farm when the Salazar family acquired it over a decade ago.

Freddy’s father purchased two properties on the northeastern side of the beautiful Esmeraldas coast. On formerly dry pastureland and wild forest inaccessible by any road (and not ideal for growing cacao), he and his family created a 10-hectare (25-acre) plantation and cocoa-processing facility. What began as a passion project for the Salazars has evolved into a thriving farm of over 330 hectares (about 850 acres), approximately a third of which is used for growing cacao.

While most cocoa produced on the farm (and what we buy) is from Neo-Nacional cultivars, the farm also cultivates CCN-51 pods as a cash crop, selling to the local bulk market. In addition, the farm produces bananas and citrus, and 50 hectares (124 acres) of land have been left as virgin forest, creating a thriving habitat for flora and fauna.

Pair Your Ingredients With Our Complete Guide to Chocolate

Our 366-page hardcover book, Making Chocolate: from Bean to Bar to S’more, includes everything we've learned about making chocolate since the day we first cracked open a cocoa bean. It’s a complete guide to making chocolate from scratch, with recipes using our single-origin, two-ingredient chocolate to get you started. We encourage you to dive deep into your pantry to bake up your own chocolate adventure.

Our Favorite Recipes Featuring Cocoa Nibs

Nibby Snowballs

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1 hour

Nibby Scones

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1 hour

Nib Cider

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1 hour