‘Nibby’: Gimme five

in't Veld

The nibbiest nibby chocolate to ever nib – starring five 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.

Bejofo Estate (Madagascar)
Red-earthy beans packing a proper punch – reminiscent of an unsweetened lemon tarte on praline base.

Nahua (Costa Rica)
Elegant, complex, subtly bitter, like a great red wine. Lots of red berries, almonds and some grapefruit bite.

Semuliki Forest (Uganda)
Natural juicy orange-red sweetness. Fresh blood orange/strawberry fun with a hint cinnamon and caramel.

Apagrisac (Honduras)
The “chocolatiest” = coffee-nuttiest. Hazelnut and Arabica with clear blueberry notes.

5 chocolates

42,50 

(€42.50 per 1 Set)

About the bean growers

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 2.400 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.  

Bejofo Estate (Madagascar)

On the fertile soils of the Ambanja district in the Sambirano Valley, you will find the Bejofo Estate, owned by Bertil Åkesson. The cacao consists mainly of Trinitario trees of the highest quality, brought to the island by the French, plus a small amount of Criollo. Before Bertil bought the plantation in 1998, it was owned by the government, as was every plantation in Madagascar at the time. He’s since made a name for himself as one of the vanguardists of Madagascan high quality cacao and has long been appreciated by connoisseurs. 

Nahua (Costa Rica)

Cacao Nahua was founded by Juan Pablo Buchert in 2015. Committed to creating sustainable livelihoods for some 400 farmers and workers in Costa Rica’s Upala region, Cacao Nahua’s “Cacao Renovation Program” helps farmers increase quality and productivity. Combined with a meticulous post-harvest process, this results in one of the best cocoa beans available.

Semuliki Forest (Uganda)

Latitude Trade Co is a Ugandan social enterprise and a certified “B Corporation” with the goal of economic development of local cocoa cooperatives. The supplier program offers participating farmers not only a premium price for excellent produce, but also training, insurance and microfinance. After direct purchase at the rural collection points, the chocolate is processed at Latitude’s own chocolate factory in Uganda – with every stage of the cocoa’s journey transparently traceable for consumers. 

Apagrisac (Honduras)

APAGRISAC is a small cooperative in the northwest of Honduras. The 120 farmers (20% women) own an average of 2 hectares of land on which they grow cacao, bananas, tropical fruits and wood. The farms are located near Lake Yojoa, the largest natural lake in Honduras, formed by volcanic fields and eruptions. At an elevation of 700 meters, the surrounding area provides an excellent habitat for many bird species and a biodiverse landscape that is cared for by local people. The members of the cooperative work closely together throughout the year and have centralized the post-harvest process to continuously improve quality. 

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.