Alchemist John has been sourcing and roasting cacao beans for over 20 years. Every origin we carry was selected by him — tasted, profiled, and vetted for what it brings to  your chocolate. He builds a roasting profile for each bean so you're not guessing when you start roasting.

Bolivia Heirloom tastes nothing like Ecuador Nacional, and that's the point. Each harvest is different. Each fermentation brings something new. John evaluates every lot that comes through.

These are beans for craft chocolate makers. Whether you're making your first batch or your five hundredth, the process starts here: roast, crack, winnow. We sell raw and roasted whole beans, plus nibs if you want to skip the cracking.

If you're new to bean-to-bar, start with our complete Guide to Making Chocolate. If you already know what you're doing, pick an origin and go.

Not sure which bean to choose? Flavor varies by origin, fermentation, and roast profile — fruity, nutty, earthy, floral. Every bean on this page has a recommended roasting profile to get you started.