In our small factory in the beautiful city of Portland, OR, we roast, crack, winnow, grind, conche and temper chocolate in small batches.

By directly importing fine flavor cacao from the farmer, we create a deeper connection to the source.

Every chocolate-maker’s process is slightly different, there are so many variables to tweak! Our small-batch process is unique to our company, and continues to change for the better as we learn and grow as chocolate-makers.  We are driven to make the best chocolate we can, with intention and integrity at every step.

Winnowing

The broken beans go into our kinetic energy/reversed air cacao winnower to separate the husk from the nibs. This is a one of a kind winnower, using patent kinetic energy technology from a different industry and applying it here.

The result is clean cacao nibs, ready for the next step! The shells (or fines) are either sold to breweries to use for chocolate beer or composted and used for mulch.

Refining

We grind the nibs until they liquefy into what is called “chocolate liquor.” Once the liquor is made, sugar and other ingredients (depending on the recipe, our 100% bar is nothing but cacao!) are mixed and ground together. Further particle and flavor refinement occurs in the grinders for many hours, up to 3 consecutive days! We refine the nibs to 15 microns for a creamy, smooth mouthfeel.

Conching

This is the last part of the refinement process, named for the shell-like shape of the original machine (invented by one Rudolfi Lindt...yes, that Lindt). In this step, the chocolate is constantly agitated while the temperature and air-flow across its surface are manipulated to put the finishing touches on the flavor and texture. We are able to remove unwanted volatile compounds that may contribute undesirable flavors.