I have gone through and tasted all of the cocoa beans I have in stock and evaluated them as Brewing Cocoa.  Where as, in my opinion, all have the potential to make great chocolate, not all translate into brewed chocolate well.  Generally speaking, but very bright ones (Papua New Guinea and Madagascar) do not do well.  But the rest I have decided to offer up, roasted, ground (with the husk) and ready to brew. Brewing Cocoa 

Some people have asked if grinding their own would be fresher and/or better.  My answer....probably, but not necessarily.  Not everyone has the appropriate grinder (no motorized burr grinders for this stuff or will just clog them) nor will all the beans show the same drop in freshness.  I certainly don't recommend keeping Brewing Cocoa around weeks and months, but in a week or two I've not found a massive difference.  If you want to try grinding them yourself, then just by Roasted Cocoa, grind just what you need (in a manual burr grinder or a whirly blade spice grinder) and enjoy.

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