Four farms, and what we paid.

Sacks arrive at sixty kilos and are emptied onto the bench, then picked over by hand. Flat beans, twins and stones come out before anything is roasted.

We roast ten kilos at a time, profiled per farm. Nothing is roasted to a house curve, because the point of buying from named farms is that they do not taste the same.

Thirty-six hours in the conche with cane sugar and nothing else. No lecithin, no added cocoa butter. Shells are cast in the morning, filled at noon, capped and boxed before five.

We pay above the reference price and publish what we paid. Beans are roasted the week they land — never held over a season. The figures below are this year's, and they stay on this page.