The pruning of the trees, the harvesting, the fermentation process, the drying and ultimately the care in the roasting, all adds up to the best possible product. The combination of this extreme care and our unique working methods produces the beans that contain the life and perfume of freshly picked cacao.
Around 60% of the quality of the final product is determined by the work done before the roasting of the dried bean.
Roasting is a risky operation, because it is during this phase that the chocolate's aroma is developed. The tiniest error in time or temperature can ruin all the previous work. When roasting coffee, a color change is one of the indications that tip you off as to timing. But with cacao, roasted in their tegument, there is no color change, thus no tip-off.
A low temperature and a long roasting time "take away happiness from the cacao". If temperatures are just a little too high or the time just a moment too short it will have a rough flavor. It was not an easy process to get it perfect. But with a lot of hard labor we succeeded!
We do not want olive oil that doesn't smell of olives and we do not want wine that bears no resemblance to the original grapes. Yet, people accept so often that chocolate has so many aromas added that is has lost all links to the perfume of the cocoa beans.
For those who love the purity of flavors: to taste our beans is like a journey through the scents of the plantations.
WHow to eat a cocoa bean, hold the bean between your thumb and index finger. Push it down lightly onto a hard surface. You'll see the darker tegument fall away from the roundest part of the bean. Throw it away, as well as the bitter root.
Pop the bean into your mouth to enjoy.