Harvest archives
Roasting dynamics
Convection Below 120 Degrees
Gently roasting micro-batches under low convective heat preserves volatile floral esters that high commercial drum temperatures burn away.
Sensory protocol
Palate Calibration for Pure Bars
Tasting unadulterated seventy percent cacao requires resting a square against the palate until natural cocoa butter melts without friction.
Regional terroir
Marañón Canyon Canyon Flora
High-altitude canyon walls insulate rare white cacao trees, producing a delicate profile marked by floral jasmine and toasted hazelnut.
Sensory evaluation
Unalkalized Amazonian cacao retains a natural tart redcurrant brightness that artificial processing permanently flattens.
Master Roaster, Batch 14 Cupping
Current Harvest Releases
Single-origin tasting bars roasted in limited forty-kilogram micro-batches are available directly from the roastery.