Our Coffee – Choc the Bean
A mix. Hundreds of designs. Some fall in love with the packaging. Others with the taste. We're obsessed with both — but what's in the bag never changes.
Origin
Our beans come from Wayanad, Kerala in Southern India — a region with a coffee history dating back to the 1600s. Nestled between 950 and 1,300 meters above sea level, the farm from which we source is surrounded by rainforest, volcanic soil, and monsoon winds that provide balance throughout the year. Here, coffee grows in biodiverse mixed crops — shaded by banana, pepper, and vanilla plants. This not only protects the soil but also adds subtle complexity to the beans themselves. Why this location? Because it naturally creates what we were looking for: deep chocolate notes, gentle spice, and a clean, round finish.
The Process
Every single bean is hand-picked—not once, but several times per harvest. Only cherries at perfect ripeness make the cut. We use a washed process, followed by sun-drying on raised beds, where the beans are turned up to 20 times a day. It's slower. More manual. But cleaner and more durable.
Why washed? Compared to natural or honey-process coffees, washed beans are more stable in flavor and shelf life. Natural coffees are fermented in the fruit, leading to fruitier but less predictable results. Honey-processed coffees leave some mucilage on the bean—creating wild, winey flavors that can be overwhelming. We wanted clarity, chocolate, and consistency—and washed processing is the way to get there.
Why sun-dried? Mechanical dryers are faster, but they can stress the bean and flatten its complexity. Sun-drying offers a gentler dehydration—allowing nature to complete what fermentation has begun. Only the top 5% of the harvest qualify for Choc the Bean. No defects. No shortcuts.
The Roast
We tested over 100 roast profiles — tracked, tasted, optimized, compared. Some were only 1°C apart. What we found is a 16-minute drum roast at medium heat — just enough to bring out the natural sweetness and chocolate depth, without destroying the nuances.
Why drum roasting?
Compared to hot air roasting, it provides deeper development, less stress for the bean, and fuller body. Hot-air roasted beans can be brighter and prepared faster, but they often lack the roundness and density that we wanted. Also: Yes, we created a spreadsheet to track all tests. No, we're not proud of it. Okay, maybe a little bit.
The Mix
- 70% Arabica / 30% Canephora (Robusta)
- Certified EU Organic & UTZ
- Washed, hand-picked, sun-dried
- Grown at 950–1,300m altitude
- Roasted: 16 min, drum-roasted
- Flavor notes: Dark chocolate, hazelnut, nougat
- Acidity: Very low (1/5)
- Body & Strength: Creamy, strong, 4/5 intensity