New Beans in stock

Announcing four new beans in stock.  Two new Peru plus the new crop of the old favorite.  Like I needed more Peru.  But these are great so you need them too! And the LONG awaited Wild Bolivia. Peru FT/Org – Oro Verde 2015 This is the ‘standard’ Peru that we have had for years – […]

Ask the Alchemist #101

I was reading about a process implemented by Bühler (a maker of coffee and cocoa processing machines) that applies dry steam of water for 25sec under 5.5 bar pressure directly before drying and roasting the beans. They say this reduces the infection from 100 Million anaerobe mesophile per gram to less than 100. Now I […]

New Origin in stock

For the first time in 10 years I have a Brazilian cocoa that doesn’t taste like dirt.  In this case, it smells like the State Fair.  At least when it’s roasting and you associate deep fried donuts with the State Fair.  Really.  Crazy I know. Brazil Organic 2014 “…. character comes through with dry leather […]

Beans and Blends

Three new offerings: First I want to introduce a new Alchemist’s Chocolate Blend Series.  As the Inspiration Muse strikes me, expect a new blend.  Occasionally, they may even contain beans not sold individually! Alchemist’s Chocolate Blend #1 “Balance” – Nuanced, structured and satisfying. Guatemalan 2014:  There are nuts (walnut), dry spice (like cinnamon and nutmeg), […]

Ask the Alchemist #91

A few of your Venezuela beans (Carupano Corona and Canoabo) are described as “no bitterness to speak of”. Do they work for a higher than normal cocoa bean/ lower sugar (over 70%) without getting into baking chocolate flavor? My main goal with that is to make a dark chocolate that my mother in law (who […]

Ask the Alchemist #88

I am intrigued with the different bean varieties and constantly like to experiment, I am intrigued by things like the Arriba Nacional bean and especially the porcelano one I have read so much about. Do you ever get beans that are at least close to what people would call true Nacional or beans with a […]



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