Cacao is similar to wine and coffee in that the terroir of the region affects the flavors of the bean. We hand-select beans from different origins, which have been meticulously fermented, dried, and roasted, to highlight the inherent flavors found in cacao. Cacao nibs are the “meat” of the cacao bean, which we use to grind into chocolate or steep into beers.

Cacao nibs bring rich, complex flavors—notes of chocolate, coffee, and subtle nuttiness—without added sweetness, making them ideal for enhancing stouts, porters, and experimental brews. Often added during secondary fermentation, they naturally complement malts and hops, adding depth and character to each batch. Their versatility makes them a standout ingredient for creating bold, memorable brews.