Bean-to-bar terminology (or Tree to Bar in practice) is a movement in craft chocolate that focuses on quality over quantity. Instead of sourcing cheap raw materials from different regions, we work directly with farmers to source quality cocoa at a high price and tell the story of where it was grown. This is our process from the cacao bean to the bar of chocolate you enjoy with its delicious and rich health benefits.


QUALITY RAW MATERIAL SELECTION
The first thing is the selection of quality raw materials, we choose it and without it we will have difficulty producing quality chocolate, currently we foster and buy cocoa from Mahakam Ulu farmers, in the future we plan to be able to absorb quality beans from all over East Kalimantan and Indonesia.


ROASTING
Each cocoa bean is roasted in a different way according to its flavor profile and also according to the intended end product (either nibs or bars). This step is equally important for producing delicious chocolate and is the second most important step after the sorting of the quality beans.


WINNOWING
The roasted cocoa beans are cracked and the skins are removed by winnowing process, leaving pure cocoa beans to minimize viscosity during the chocolate bar process.


GRINDING The nibs are put into a melanger and pulverized using heated stone friction. Ingredients such as cocoa butter sugar are added during this stage, and for our products, we only use organic cocoa butter from our trusted suppliers and coconut sugar, which is not only a product of micro small businesses (and mostly coconut sugar tappers), but also scientifically proven to have relatively low glycemic levels compared to other commonly used sugars.


TEMPERING
The hot chocolate liquor is then cooled to the right process and temperature to melt the cocoa butter crystals to the right level. This makes the chocolate shine well and melt well when it goes into your mouth and not at room temperature.


MOULDING
The tempered chocolate is put into molds, vibrated to remove air bubbles, and cooled to become a chocolate bar ready for you to enjoy.


THREE INGREDIENTS ONLY
Our chocolate bars currently consist of only three ingredients: cacao beans, cacao butter and coconut sugar (for 70% and 80% chocolate bar variants) and an additional 4 grams of sliced medjool dates per bar for the 100% chocolate bar variant. Since our inception, we have focused on bringing out the nuances in cocoa that are truly good and feel the benefits to the fullest, by using only ethically sourced, well-fermented, carefully roasted cocoa beans, and blended with ingredients that have good properties for the body but can be enjoyed well, Coconut sugar is a type of sugar that has a low glycemic level, and dates are a dried fruit that is good for health as long as the dosage is according to the advice and instructions of health experts.

To preserve the natural flavor and ensure it’s healthy, we do not add any artificial sweeteners, we do not use any butter other than cocoa butter, do not use various types of lecithin that can affect digestive and stomach health, and do not use vanilla or flavorings, or preservatives—all of which are commonly used in the production of non- craft / artisanal chocolate.