‘Nibby’ Kamili

in't Veld

The nibbiest nibby chocolate to ever nib – starring one of the world’s current best cocoa beans. These are individually roasted by Holger, broken open, separated from the shell and, after the main rolling of the chocolate, combined with the previously separated nibs. In addition to bringing out each variety’s unique character, this makes for great intensity, crunch and freshness.

Kokoa Kamili (Tanzania)
A wonderful blend of fruity acidity and rich milk: apricot & peach with cream.

Curious about four more cocoa varieties currently considered to be the best in the world? Try this set of five

60g packet


(€150.00 per 1kg)

About the bean grower

Kokoa Kamili (Tanzania)

Brian LoBue and Simran Bindra were the first to put Tanzanian cocoa on the proverbial map. Their commitment to transparency, fair prices and quality is evident in everything they do. From the Kilombero Valley in the heart of Tanzania, they work with some 2400 smallholder farmers to buy cocoa at better prices. Through a meticulously controlled post-harvest process, year after year after year, Kokoa Kamili produces cocoa that is undoubtedly among the best in the world.  

in't Veld
...is Holger's Dutch surname, pronounced "in het veld" which basically means "farmer". Back in 2002, Holger left the illustrious world of music journalism at Germany’s wonderful Spex magazine to devote his attention to chocolate. According to Billy, he’s the one and only chocolate wizard – he’s so knowledgeable that even the dessert experts at CODA came to him to learn the tricks of the trade. The focus of Holger’s work is on sourcing the best cocoa beans and to manufacture them in a way that preserves their natural, pure essence. Once you’ve had Holger’s chocolate, you’ll forget all about the sugar-sweetened and milky travesties that pass for chocolate in the supermarket.