The process starts with our direct-trade, premium hand-selected, fine-flavor cacao. We then sort our beans by hand to remove any debris, flats (compressed beans) and poor quality beans that didn’t ferment properly. We take time to visually inspect each batch that we clean. Roasting is a critical step in developing flavor in cacao by a series of chemical reactions that aloow us to control the acidity and bitterness of each origin. Our process allows us time to explore the optimum profile for each origin based on our flavor objective. Many times we will roast multiple profiles then blend them.

The process starts with our direct-trade, premium hand-selected, fine-flavor cacao. We then sort our beans by hand to remove any debris, flats (compressed beans) and poor quality beans that didn’t ferment properly. We take time to visually inspect each batch that we clean. Roasting is a critical step in developing flavor in cacao by a series of chemical reactions that aloow us to control the acidity and bitterness of each origin. Our process allows us time to explore the optimum profile for each origin based on our flavor objective. Many times we will roast multiple profiles then blend them.

Objectives of roasting:

• Develop and control flavor development
• Reduce any moisture inside the bean which allows for easier winnowing
• Roasting acts as a bacterialization step to kill pathogens

The process starts with our direct-trade, premium hand-selected, fine-flavor cacao. We then sort our beans by hand to remove any debris, flats (compressed beans) and poor quality beans that didn’t ferment properly. We take time to visually inspect each batch that we clean. Roasting is a critical step in developing flavor in cacao by a series of chemical reactions that aloow us to control the acidity and bitterness of each origin. Our process allows us time to explore the optimum profile for each origin based on our flavor objective. Many times we will roast multiple profiles then blend them.

Objectives of roasting:

• Develop and control flavor development
• Reduce any moisture inside the bean which allows for easier winnowing
• Roasting acts as a bacterialization step to kill pathogens

Winnowing is an important step in the process of making chocolate. As mentioned earlier, the roasting process works towards increasing the heat enough within the bean to evaporate any moisture inside the bean. This typically is accomplished at temperatures over 212 degrees Fahrenheit which is the boiling point of water. At this point, the moisture inside the bean expands the shell and you begin to hear a popping sound inside the roaster. This makes the process of winnowing that much easier as the shell has expanded during the roasting process and has separated from the bean itself. 

Objectives of winnowing:

• Separate husks from cacao nibs
• Control final size of cacao nibs which impacts refining process
• Working to achieve ratio 80/20 (80% nibs / 20% husks)

Winnowing is an important step in the process of making chocolate. As mentioned earlier, the roasting process works towards increasing the heat enough within the bean to evaporate any moisture inside the bean. This typically is accomplished at temperatures over 212 degrees Fahrenheit which is the boiling point of water. At this point, the moisture inside the bean expands the shell and you begin to hear a popping sound inside the roaster. This makes the process of winnowing that much easier as the shell has expanded during the roasting process and has separated from the bean itself. 

Objectives of winnowing:

• Separate husks from cacao nibs
• Control final size of cacao nibs which impacts refining process
• Working to achieve ratio 80/20 (80% nibs / 20% husks)