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Roasting Cocoa

Cocoa deserves the same love and care that has become the norm within the specialty coffee industry. Consumers are beginning to expect more via education. Roasting is all about being able to adapt to the cocoa that is in the roaster, bringing it to full fruition. Humidity varies, distractions abound, many curveballs can throw a wrench in a finely tuned roast profile. As a roaster it is our job to react and correct the batch so it can culminate in what we view as the perfect apex of that particular varietal. This is what makes roasting both exciting and fun.

 

As roasting becomes more of a focus within the world of chocolate, consumers will begin to expect better flavor and understand nuances unique to certain growing regions. This will push makers to up their game.

Watching people taste something better never gets boring!