bean to bar raw cacao, Haiti

We’re Singing Rooster – a social enterprise nonprofit partner of small producers in Haiti. We’ve been working with coffee farmers for years and began working with Haiti’s cocoa producers in 2015. You’re a chocolate enthusiast & understand the importance of something unique.  We’re establishing long-term relationships with bean-to-bar artisans by connecting them directly with farmer producers through our work.  Win-win.

raw haitian cacao

Order a 3 pound sample or a 120 pound sack of Haitian raw cacao.

We sell raw cacao beans to chocolate makers big and small. Purchase 3 pound bags of Haitian cacao here.  Want an entire 120 lb sack?  Contact us for details.  Packed in grainpro.

cacao producers haiti

Rare, Unique, Fair Trade, Organic

Our Haitian cacao is rare – nutty, fruity, essence of chocolate cake.

  • Producer:  Farmer-owned :  FECANO/KAFUPBO
  • Dominating genetic origins : Trinitario, Criollo
  • Certified Organic :  ECOCERT
  • Certified Fair Trade :  FLO

Raw Haitian Cacao Testimonials  

We hear the same complements over & over :

“Haitian chocolate is rich, smooth, and fruity.  There’s an essence of jasmine and a surprising note of licorice.”

“We have had amazing reactions to the quality of the Kafupbo chocolate at the The Big Chocolate Show in NYC.”

“We love the cacao beans. We are still resting them before we temper, but I love how they taste.  How long will it take to get two sacks?”

“The raw beans smell and taste like chocolate cake.  BTW- I’ve tried a lot of cacao beans (my last bag was organic criollo), but yours are by far the best! I’m excited to do business with you. I love what you guys are doing.”

“I LOVE this cacao, Molly!  I made my first batch with a medium roast, and it has absolutely no bitterness. It is pure, rich chocolate with a hint of hazelnut.”

“I definitely get floral notes throughout and then a mild hazelnut kicks in at the end. Who knows how it will be after aging? Can’t wait to see.”

“This chocolate has legs — a velvety, smooth finish that lingers.”

Bean evaluation :   These beans are beautifully fermented & will only get better with assistance:  grainpro storage (the first thing we did), regenerating old fields, launching seedling nurseries, advising farmers on  equipment upgrades, and training in small business management.

These beans are smaller than what you’re probably used to and well fermented.  The sheer mellowness of the bean is surprising.  At 70% cacao, it has the qualities of milk chocolate.  Velvety. Smooth. Low acidity. Fruity!

Buy a sample of Haitian cacao.

We put 100% of proceeds towards building better producer businesses in Haiti.  By adding Haitian Chocolate to your arsenal – you’ll leverage our good work, and your customers will appreciate your commitment to farmers.

roasting advice cacao

Roasting Profile : Roasting is an artful science. These beans show a broad range of flavor potential; roasting becomes a balancing act to coax the flavors you most desire.

Lighter / bean surface temp 240  = floral notes – experiment with a hotter and faster approach when roasting Haitian lighter.

Medium Roast / bean surface temp 255= toasted oat and red fruity currant with a hint of hazelnut  – experiment with a Goldilocks approach:  not too hot, not too cold, not too short, not too long when roasting Haitian medium.

Darker Roast / bean surface temp 265 = a majority of our feedback is a preference to roast Haitian dark.  Haitian cacao can take the punch of a dark roast without developing undesirable acrid or burned flavors. Classic but complex flavors with hints of licorice, chocolate cake and marshmallow. Some chocolate makers report fruitiness increasing with darker roasting. When roasting dark, experiment with using a cooler and slower approach while reaching a bean surface temp ~ 265.

Do experiment: Take a trick out of the coffee roaster’s playbook & try mélanging roasts (mix lighter & darker roasts together) to maximize flavors of this versatile bean.  Lighter roasts reveal bright fruity highs but tend to be more bitter/astringent like an unripe strawberry or nut skin.  Balance those out with a second and third, darker roast which pull out hazelnut, chocolate cake, licorice and marshmallow as well as tame astringency.

Resting :  we’ve heard from multiple chocolate makers that there’s no reason to rest Haitian

Lasting Impact

We bring proceeds back from our own chocolate bar line to build better businesses in Haiti.  The bottleneck in Haiti?  Fermentation tanks.  We’ve doubled their capacity bringing greater economic stability to rural regions.

Haitian cacao is rare - we transform into candy bars and sell raw beans to candy makers world-wide

Want to taste our chocolate bars?  Buy Haitian chocolate online.

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