The flavors of Single Origin chocolates begin with the terroir, and are finished by our distinct roasting process. Many of us are familiar with this concept from wine making! Terroir is a French term that describes the environmental factors that affect a crop's characteristics, including growth habitat and farming practices. Essentially, this is the combination of elevation, soil, precipitation and sunlight that the beans grow in! 

Once the bean are harvested, fermented and dried, they are shipped to Videri. After sorting, we roast the cocoa beans to dial in our ideal flavor notes. TThe flavor development is a result of the Maillard reaction– a complex chain of chemical reactions that create all the flavors we love in food– a crisped potato chip, fresh baked bread, and the aroma of coffee and chocolate. 

In cocoa beans, the Malliard reaction works on the proteins present in the chocolate and the sugar resulting from fermentation. The art of roasting results in particular tasting notes too. For example, higher temps produce more caramelized, coffee and nutty flavors. Lower temperatures produce fruity or floral notes.

Each unique combination of terroir and roast produce extraordinary flavor profiles in each of our Single Origin chocolate bars. We suggest a Single Origin Bundle to compare them all.