sorry B chocolate... we're kinda picky
Sourcing a single tonne of cocoa beans from a single plantation has it's pros...
The flavour and aroma of those beans stems from the soil, the trees, the microclimate, the wild-ferment and then how they're dried and roasted.
All of this results in a unique chocolate, with an exact flavour you won't get anywhere else!
But, as a recent shipment of 100kg of beans proved, it also has it's cons...
We are about to fly over to Vanuatu to smell, taste and select our next tonne of beans, but in the past few busy months, we needed to get 100kg here to bridge the gap.
We weren't that happy with the beans when they arrived, having been stored from the last harvest (Dec 2013). But it wasn't until we made these beans into chocolate last week that we tasted a hint of smoke. This taint occurs in the drying process when smoke from the wood-fired dryers gets into the beans.
Like any farmer, the growers we source from have varying standards of equipment to process the beans... some have a better set-up than others.
We want to keep working with the growers to invest in better processing equipment and help build their busineses (and of course ultimately ours).
So.. stay tuned. Flying out this Wednesday.
PS... if you'd like to taste the chocolate this batch of beans made, we'd be interested in your thoughts. Email us and we'll send a bar to the first 5 people to contact us.