2 thoughts on “From Coca to Coffee and Cacao: Part 1”

  1. Okay maybe it's cause I'm a bit drunk but the honest truth is if you wait a bit after harvest to open the pods (cocoa) or beans (coffee) and then roast them at a lower temperature you get a more maximizing effect of the antioxidants and usually a sweeter product… hmm 8nterestinf how our taste buds line up with more nutritional aspects…

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