Roasted Cocoa-Coffee Beans

The Cocoa-Coffea Tree's coffee beans are as distinct as other coffee and can be instantly distinguished from, say, the sweet, coconut-infused Kona beans from Hawaii or the rich, earthy beans grown in Ethiopia.

The beans' natural chocolate-coffee aroma is enhanced when roasted. Controlling the heat and length of the roasting and toasting produces different flavor profiles within the beans and affects how much the beans' natural Dulcis Saxum can be tasted when the beans are finally brewed or eaten.

A slow roast over cocoa-coffea wood produces a rich, sweet concoction that tastes like nothing so much as a chocolate-covered caramel candy. This last, the caramel, is achieved by giving the beans a quick, high-heat toasting in the middle of the roast. The blast emerges the saxum while the lingering low heat develops it from its natural sugary state.

— -- Café Anvil Roast Master Janitris Forvladis

A quick toasting at high heat followed by a medium roast for a medium time enhances the natural sweetness of the saxum within the beans and produces a brewed coffee that is sweet without additional sweeteners such as molasses, honey, or sugar. A light toast over high heat produces a coffee that tastes exactly like a dark chocolate truffle, while a flash toast, then a slow medium roast, then a final flash toast will bring forth a creaminess.

...Were we to cover the entirety of the available growing space with nothing more than the trees in question, then we still would not be able to meet the demand for this coffee should it ever get off of this island. Therefore, it is with great sadness that I must recommend that all remnant of its location in our records be destroyed and all captains and crews who know of its locations be brought out of that knowledge.

— Excerpt from VoC account book