Tradin Organic sources first-class certified cocoa beans from various countries of origin and ships them to Crown of Holland in North Holland.

Here we rely on cutting edge technology and processing methods to ensure our cocoa derivatives stand out – not only in quality, but also in flavor. During roasting, a number of modifications take place which determine the flavor of the final cocoa products.

Crown of Holland specializes in a technique called whole-bean roasting, which is known to retain the finest flavors in our cocoa products. Nowadays this is a unique, traditional approach to roasting process and distinguishes our products in smell and flavor. Crown of Holland chose to industrially adapt this roasting process with only the highest standards in flavor and quality in mind.

After cleaning, whole beans are roasted in three different temperature zones to achieve the desired flavor profile. During this roasting process, the shell becomes brittle and can much easier be removed, minimizing the chance of contamination and introduction of off-flavors from the shell.

The initial grinding turns the cocoa nibs into liquor, which is then sterilized and/or alkalized in a mixer under vacuum in the presence of water. As all of our products are organic, we only use potassium carbonate as an alkalizing agent. Further grinding finalizes the liquor for shipment in bulk or blocks for the chocolate industry. Alternatively, the liquor can be pressed until the remaining fat content is 10–12% or 20–22%. Low or high-fat cocoa powders as well as natural or deodorized cocoa butter are the resulting products.

Whole-bean roasting distinguishes Crown of Holland from the traditional cocoa processing industry because we are able to combine its roasting parameters with bean origin offering customers a vast range of different flavor profiles or even tailor-made products.

Take a look at our equipment here.

CoH Whole bean roasting flow chart