First, we sort each cocoa bean by hand to ensure quality and the right size. After that, the beans are roasted in our rotating convection ovens. To highlight the unique flavor of each cocoa bean, we gently roast the beans. During roasting, a complex process of chemical reactions takes place that both brings out certain flavors but also removes other, bitter flavors.   

Developing the right roasting profile is a time-consuming step. In addition, the roasting profile needs to be adjusted for each origin and harvest. However, it is a moment that is important to really bring out the flavors of the cocoa beans in the chocolate.