Wholesale Cocoa Nibs | Bulk Cacao Nibs Supplier
Buy wholesale cocoa nibs directly from the manufacturer in Ecuador. Crunchy and roasted nibs, perfect for baking, healthy snacks, and functional B2B foods.
Technical Sheet
- Controlled roasting — consistent flavor profile per batch
- Organic certification available on request
- Formats: 1-5kg sample · 25kg bulk bag
Technical Sheet
| Parameter | Technical Specification |
|---|---|
| Variety | Nacional Arriba (Ecuador) |
| Fermentation | 5 to 6 days in wooden boxes, followed by sun drying. |
| Moisture | Maximum 2.0%, ensuring crunchy texture and avoiding internal spoilage. |
| Physical Format | Crushed cocoa cotyledon pieces (2 to 4 mm), light roast. |
| Sensory Profile | Rich chocolate aroma, floral notes, low astringency, toasted finish. |
| Shelf Life | 24 months when stored in original sealed packaging. |
| Packaging | 25 kg net cardboard boxes with protective high-density polyethylene inner liners. |
Industrial Applications of Cocoa Nibs
Nibs are the bean with the shell removed, which makes shell content and particle size the two numbers that decide whether a lot works in your line. Beyond that, the roast profile determines whether you get chocolate depth or the floral, fruit-forward character that fine aroma is bought for.
Cereal, granola and snack manufacturing
Nibs deliver crunch and cocoa taste without added sugar, which is why they appear in low-sugar and high-protein formats. Low residual shell is what keeps the mouthfeel clean, and it is the specification worth writing into the contract.
Bakery and confectionery inclusions
As an inclusion, nibs hold their texture through baking better than chocolate chips, which soften. A consistent particle size is what stops them settling to the bottom of a batter or blocking a dosing head.
Craft chocolate and grinding
Buying nibs instead of beans lets a small maker skip roasting and winnowing, and get to the grinder directly. What they lose is control of the roast, so the roast profile has to be agreed as part of the specification, not assumed.
Beverages, infusions and cascarilla applications
Nibs are brewed and infused as a cacao equivalent of coffee. Here the roast is the whole product, and the parameter that matters is aromatic consistency across lots rather than absolute intensity.
Nutraceutical and functional formats
As a flavanol-carrying whole-food ingredient, nibs enter supplement and functional formats. As with all cacao inputs, we supply the analysis for the lot; any claim built on top of it has to fit the destination market's rules.
What We Supply — and What We Do Not
The specification that most often ends a nib negotiation is the raw one. It is worth reading this list before writing an RFQ.
- Roasted nibs from Nacional Arriba fine-aroma cacao, winnowed and crushed at our own facility.
- A gentle convection roast profile agreed as part of the specification, not left to chance.
- Commercial MOQ of 250 kg on protected pallets, plus 1 to 5 kg technical samples for QA approval.
- Documented residual shell content, particle size and moisture per lot.
- Cadmium and heavy-metal panels on request, against the limit of your destination market.
- FOB Guayaquil for sea freight and FOB Quito (Tababela) for air shipments.
- —No raw, unroasted nibs sold as microbiologically safe. Below roughly 45°C there is no meaningful reduction of microbial load, and shipping such a lot exposes the buyer to a detention at customs. Where a low-thermal-impact process is required, it has to be discussed and agreed on its technical merits.
- —No organic certification of our own — organic status belongs to the certified operator that holds it.
- —No cadmium-free claim; cadmium is present in all cacao and what applies is the limit of your market.
- —No sugar-coated, flavoured or otherwise finished nib products.
- —No freight arranged by us, and no export packaging included in the product price.
- —No quotation from memory: volume, roast, destination and analytical panel all change the answer.
Origin & Traceability
Our cocoa nibs are produced by winnowing and crushing sorted Nacional Arriba beans at our Cayambe processing facility, in Pichincha. The raw material is sourced directly from our network of allied farms in Manabí, Esmeraldas and Pichincha. We apply a gentle convection roasting profile to develop chocolate notes without burning the bean surface, preserving the floral characteristics of the crop.
Origin Resources
Read more about our process and the origin of our fine aroma cocoa.
Formats & MOQ
We supply bulk cocoa nibs to the cereal, bakery, and health snack industries. Our standard MOQ is 250 kg, shipped on protected pallets. Physical samples (1-5 kg) are available for quality assurance and laboratory testing before placing a commercial order.
B2B Purchasing Process
Step 1
RFQ Submission: Submit your request stating your required quantity, delivery terms, and shipping destination.
Step 2
Sample Approval: We send a physical sample from the active batch for sensory and chemical checks.
Step 3
Contract Agreement: We finalize the specs, packaging details, and delivery timelines.
Step 4
Export & Customs: We coordinate dispatch from Guayaquil and supply all required phytosanitary paperwork.
Food Safety
Our Nacional Arriba cocoa nibs are regularly tested for heavy metals in certified laboratories. EU Regulation 488/2014 establishes a limit of 0.80 mg/kg for dark chocolate with >=50% cacao and 0.60 mg/kg for cocoa powder. An ICP-MS laboratory report per batch is available on request.
B2B Frequently Asked Questions
Do you offer raw (unroasted) cocoa nibs?↓
What is the maximum shell content in your nibs?↓
Are your cocoa nibs allergen-free?↓
Can we sign annual volume contracts with fixed pricing?↓
What is the shelf life of the nibs once the package is opened?↓
Do you supply raw nibs processed below 45°C?↓
Why does residual shell content matter so much?↓
Can we specify our own roast profile?↓
Are your nibs allergen-free?↓
Ready to Start Your B2B Sourcing?
Request wholesale FOB/CIF pricing, order sample boxes (1-5kg), or discuss customized specification sheets.
Premium Cocoa Nibs from Ecuador: B2B Sourcing Guide for Chocolate Makers & Wholesale
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