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KAMP KYYA update

Kamp Kyya just finished our 2nd week of classes.   It's been fun watching kids learn bean to bar chocolate.  Each week we decide to create a new chocolate -- week #1 was a Venezuelan 25% Milk Chocolate and week #2 was a Bolivia 48% Dark Chocolate with "a hint of Milk".    Week #3 will create another once in a lifetime chocolate.  While it's not surprising that kids like sweeter chocolate, I have been impressed by the number of kids that like darker chocolate.   The Bon Bon exercise on Wednesday has been very fun.  The kids (and their parents) have created a number of interesting fillings.  We have enjoyed getting to know the kids and watching their personalities...

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Kyya Passion

We love to make chocolate.  One night this week, around 2:00 AM, I was dropping a batch (aka loading the chocolate into the machines, which takes 2-3 hours if done correctly).  As you load the conch (or Melanger), the nib releases an amazing elixir as the machines begin to crush (or shear) the chocolate.   I love those times, usually alone, after a long day of people, paperwork and hours behind a windshield.   It's so much fun to create something like chocolate.  To think this all came from my vision on a plane 3+ years ago coming back from an Uganda mission trip.  The Kyya team has spent a lot of time in the shop, creating new chocolates, experimenting, adjusting, pursuing, perfecting chocolate...

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The Art and Science of Chocolate

The most important thing we learned on this trip was harvesting cacao on the farms.   The process of fermentation is the second most important step after the cultivar of cacao.   We met with fermentation experts that shared how this process has the largest impact on the acidity and bitterness as it impacts the 400+ chemical compounds while effectively killing the organics in the bean.   We learned there was at least 6 fermentation processes across the world and each had its pros and cons.   Our farmer visits were as much about how Kyya can help improve the quality AND improve the price the farmers get for the beans we purchase.    It was very interesting that guys...

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Bean Hunt

What an amazing experience.  9,000 miles in 10 days through Latin and South America.  We met with farmers, chocolatiers, logistics experts, fermentation specialist and a bunch of kindred spirits in our travels.   We were able to take my twin teenage daughters on their first international trip.   We learned 3 things that stood out 1) export/import expertise in each country is crucial 2) 70% of the flavor we call chocolate happens outside of the chocolatier's control unless you are a "farm to bar" chocolate company  3) Respect the rules. We met with chocolatiers in each country and sharing chocolate bars is our business card.   Amazing to see how many ways there are to make chocolate. Sitting for hours talking about...

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Being Unique

Our vision from the beginning was to create unique chocolate, something that you can't find in the stores today.  I remember as we were laying out the business plan, we asked the question, does the world need another chocolate company.  From that question, we came up with a strategy we thought might help us stand out from the croud.  What if we could provide an opportunity to experience a farmer's own bean, versus a blend from multiples farms, villages or regions.   This week we began shipping some of our unique chocolate we have been dreaming about.  For Onyx Coffee Labs, we delivered a single origin Jamaican Midnight Dark (72.5%). For Mama Carmen's Espresso Cafe, we delivered a single origin Guatemalan Midnight Dark (72.5%)...

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