Roasted Cocoa Nibs, Java Estate

Product overview

Nibs from fermented estate cocoa grown around East Java, roasted lighter than our Sulawesi line to keep the mild, honeyed profile Java estates are bought for. Winnowing runs to a tighter 1.5% shell limit, and the 2 to 6 mm screen band covers both inclusion work and direct grinding. Minimum order is 1 MT, which makes this line a practical way for bar makers to add a second Indonesian origin without committing to a container.

Estate fermentation and a lighter roast

Java estate cocoa is box-fermented under closer supervision than smallholder lots, which is what gives it a clean, mild cup with honey and caramel notes rather than the sharper fruit of Sulawesi. We roast to a lighter profile to protect that character, then crack and air-winnow until shell sits at or below 1.5%. Fat runs 50 to 54% and moisture at or below 3%, so the nibs stay crisp in storage.

Applications and buyers

Bar makers use Java nibs as a mild second origin next to a fruitier Sulawesi or Papua line, and grind them directly where a gentle base is wanted. Bakeries and granola producers pick this line when the recipe needs cocoa crunch without the acidity a brighter origin brings. The coarser end of the 2 to 6 mm band suits infusion and cold brew work.

Packing, MOQ and shipping

Packed in 25 kg kraft bags with a food-grade liner, minimum order 1 MT, shipped FOB, CFR, or CIF within 2 to 3 weeks of confirmation. Keep bags sealed and away from aromatic stock; nibs pick up odours quickly. Every shipment carries a certificate of analysis and Halal documentation.