Greg, our Bean Sourcerer, will share his experience of a recent sourcing trip, including how cacao is grown and processed onsite. Throughout the year, Greg visits cacao farms and fermentaries around the world (sometimes with other team members in tow) and reports back about what he has learned. Sourcing talks are usually held the first Thursday of the month. This learning opportunity is less formal than our usual classes to allow you to see behind the scenes of “sourcerering”. We begin with a 30-minute chocolate tasting from the producer or region, then host a one-hour talk, and end with a 30-minute Q&A. The class is free. Guests have the option to sponsor another chocolate maker’s bar for the tasting.
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