Roasted Cacao Beans — Stone-Hearth Roasted, Single Origin Dominican

Slow-roasted small batches. Ready to crack, grind, or enjoy whole.

Our roasted cacao beans take our raw Trinitario/Criollo and finish them with a slow, low-temperature roast that develops chocolate depth while preserving the bean's natural complexity. Roasted in small batches, hand-sorted, and packed within days.

What roasting brings out

Deeper cocoa intensity, toasted nut notes, smoother mouthfeel, gentler acidity. Eat them whole as a daily ritual, crack into nibs, or grind into a ceremonial paste.

Use this cacao for

• Eating whole (peel the husk, enjoy the bean)
• Cracking into nibs for baking, granola, smoothies
• Grinding into ceremonial cacao paste
• Cold-brew cacao
• Topping desserts and chocolate bars

Specifications

• Varietal: Trinitario / Criollo blend
• Origin: Loma de los Ángeles, La Vega, Dominican Republic
• Roast: Slow, low-temperature, small batch
• Format: Resealable kraft bag
• Shelf life: 6 months for peak flavor (will keep longer)
• Storage: Cool, dry, sealed — keep out of direct light

Looking for unroasted beans? See our raw cacao beans.