Roasting develops the flavour in the beans from the precursors formed during fermentation and drying. During fermentation, aroma precursors, such as free amino acids, short-chain peptides, and reducing sugars, are formed, from which the typical cocoa aroma is suggested to be generated during the subsequent roasting process. Cocoa undergoes a dramatic chemical change during the […]

What is Nano_Lot cocoa? Nano_Lot cocoas are available on an extremely limited basis and consequently only at specific times of the year, meaning once they’re gone, they’re gone. Those that I have chosen to feature boast the highest ratings, are of rarest qualities, and provide the most unique tasting experience. I strongly believe that these […]