A roast profile is the unique roasting protocol we use for each batch of cacao - time and temperature are altered to enhance the inherent flavor characteristics.  Here we have two batches of cacao from the same Hawai’i Island cacao farm. They’ve been fermented only weeks apart, but their flavors are different from unpredictability in fermentation. We chose these beans to demonstrate that the same cacao can require different roast profiles. Dylan discusses the flavor differences in each batch and how we determine the roast profile from those flavors. Watch the video version of this podcast on the Craft Chocolate TV youtube channel.