The Art of Roasting: Cacao vs. Coffee

The Art and Science of Roasting: Coffee and Cacao

At Wildflower Chocolate in Nisswa, Minnesota, we roast two complex agricultural products: coffee beans and cacao beans. Through our small-batch coffee line, Iver’s Roastery, and our signature bean-to-bar chocolate, we explore the shared craftsmanship and science behind roasting. 

Coffee and Cacao: "If it grows together, it goes together"

Both coffee and cacao begin as fruit grown in tropical climates. Each must be carefully fermented, dried, and roasted to reveal its distinctive taste profile. The process transforms raw, vegetal beans into something rich and aromatic and unlocking flavor.

Roasting Temperatures: A Study in Contrast

While the two crops share similar origins, their roasting requirements differ dramatically:

• Coffee roasting happens hot and fast, beginning around 370°F and hotter, lasting for 8 to 14 minutes. Roast level (light, medium, or dark) affects everything from acidity to body and aroma. We are learning more and more about Coffee, the newer bean to us.

• Cacao roasting is lower and slower. We end our roasts around 240°F with the roasts lasting 18-23 minutes. The goal is to develop deep cocoa notes without burning the delicate cocoa beans or introducing bitterness.

Both processes require constant attention to temperature, airflow, and timing. A few seconds can mean the difference between a flat, dull roast and a vibrant, layered flavor experience. We think both smell amazing, and have such unique olfactory indicators!

Flavor Development and Terroir

Just as coffee lovers appreciate the difference between an Ethiopian light roast and a rich or smokey dark, chocolate enthusiasts recognize the nuance of cacao origins. From bright, fruity notes in our Peruvian cacao to earthy, nutty tones in beans from Africa. Each reflects its terroir, or the soil, climate, and conditions unique to its growing region.

Crafted in Nisswa, and Learning a new coffee craft

At Iver’s Roastery and Wildflower Chocolate, we roast in small batches (tiny!) batches for our chocolate bar includions. Iver's Roastery is growing into a full coffee program. Step by step, we are leaning on the expertise of Mill City Roasters, in Minneapolis, to help bring our roasting and coffee program to scale. Roasts are guided by sensory cues: aroma, color, sound before automation. The result: specialty coffees and craft chocolates that are rich, complex, and unmistakably handmade. We are so grateful to be able to be hands on in our cacao roasts, learning in small batches with coffee, and leaning on experts as we increase volume with our retail bean program.

Taste the Connection

Our Chocolate Tasting Club brings it all together—featuring freshly roasted coffee alongside bean-to-bar chocolate from Iver’s Roastery. It’s a delicious way to experience how roasting transforms two beans into extraordinary flavor. Pairs well with a group of friends or family for dessert!