This our latest 2016 crop. These cacao beans are grown and processed under strict organic condition and requirements, but are currently not certified organic. (Certification in process)
These extremely rare, Heirloom (Silvestre, Wild) cacao beans are collected by hand by indigenous low-lands Bolivians in remote areas of the Alto Beni and Beni regions. We purchased them unprocessed (in baba) and also artisanally-dried directly from farmers as part of the community outreach efforts of our ongoing cacao project. These cacao beans are significantly smaller than our other Walikeewa (Hybrid, Trinitario) beans but they have at least 20% more cacao butter. Not your everyday cacao, but a Heirloom variety that has been recognized at Cocoa of Excellence (CoEx) competitions. These cacao beas are a different cutivar and variety compared to our Walikeewa, larger cacao beans.
Invalsa's cacao business started in 2009, when Alex Whitmore, founder and CEO of Taza Chocolate in Somerville, MA, contacted us to help his company source organic Bolivian cacao. At that point, we knew a lot about Bolivia and Bolivian coffee, but nothing about cacao. Alex has been an excellent teacher and in 2010, we sourced Taza Chocolate's first shipment of direct-trade, organic cacao from Palos Blancos, in Alto Beni region of Bolivia.
We are very excited to now be working with Taza, and independent growers and Indigenous Communities to revolutionize the Bolivian cacao industry by building a first-in-country, industry-leading cacao fermentation plant and nursery for high-quality Bolivian cacao seedlings in the Palos Blancos region. Construction of the plant was finished in 2013, production started in the 2014 growing season. Our project is called the Alto Beni Cacao Co. 2017 is our fourth year of cacao improvement and processing in our centralized plant in the Buena Vista community.
How do I roast cacao beans?
To roast cacao beans, you need to expose them to a high temperature, close to 325 degrees, and then gradually lower that temperature for the next 15 to 30 minutes. You lower temperature to prevent burning of the outside of the beans while the inside gets appropriately hot, and kills all the bacteria and mold that may be left over from fermenting the fresh cacao beans. When the beans start to pop (from water evaporation), making a sound known as the "crack" in coffee roasting parlance, they are very close to being finished. You want to stop just after most are finished cracking, but not so long after that they start to smell burnt. It is a trial-and-error method and you will get better as you roast more cacao beans. Many coffee aficionados roast their own coffee at home to ensure the highest degree of flavor and quality, and save lots of money in the process. If you are one of them, you can do exactly the same thing for cacao beans. Even if you don't roast coffee at home, but just love the flavor of high-quality cocoa or chocolate, you can follow these quick, easy steps to roast your own cacao beans in your own kitchen.
The processes of roasting coffee and cacao beans are nearly the same, except because cacao beans are more fragile than coffee beans, they have to be roasted at a much lower temperature. Coffee beans are generally roasted at around 450-480 degrees Fahrenheit, while cacao beans should never get hotter than 325 degrees. Your nose will tell you. If it stars smelling burnt, it is too hot! Other than the lower temperature, the process is the same. We recommend using the Behmor 1600 coffee roaster for cacao roasting. The Behmor 1600 is designed as a coffee roaster, but works well with cacao. Use the one-pound setting with the P2 profile, but fill the grid drum with 2.5 to 3 lbs of raw cacao beans. We are an authorized distributor of the Behmor 1600, and you can find it on this site in the "Roasters & Grinders" collection.