FERMENTATION AND ROASTING: TWO KEY STEPS
After planting our trees, it took five years before the first harvest. Once we had a sufficient harvest, we began to perfect the production process.
Throughout the fermentation process,
the evolution of the temperature and
and the pH value are monitored both inside the
inside the beans and in the white pulp called "mucilage". During the process, cutting tests are carried out to
tests are performed to evaluate the quality of the beans.
the beans. On average, the beans are
fermented for 5.2 days and turned over
2 times in our boxes. Once the beans have
the beans have reached their maximum flavor,
the fermentation in the can is
finished. This first step is very important for
is crucial for the beans to develop the unique
the unique flavors of this variety.
FERMENTATION & ROASTING
Roasting is done at low temperature and only for a short period
and only for a short period of time. A
process that we had to invent, because no current process allows for low temperature roasting. Our roasting process
starts at 110 degrees and does not exceed 118
degrees, which is about 20% lower than the lowest
the lowest roast in the industry.
The time of this roasting is also shorter, about 20 minutes which is half of the
of the industry standard. The result is a chocolate
with a completely pure flavor.
Chocolate makers, who have become industrial producers, have settled into the belief that cacao is not balanced, that it has foreign flavors and that it must be over-roasted to obtain a uniform product.
We have established custom protocols for processing each variety, from the beans to the chocolate production.
