The beans journey from the PNG farming communities immediately upon completion of fermenting and sun drying to the locally owned Queen Emma factory in Port Moresby. Within 60 days the beans are then batch roasted to 122 degrees, cracked, winnowed, ground into a paste and whilst still warm, pressed so that the butter separates from the powder. However, 20% of the cacao butter is left in the powder to retain its natural healing properties. The higher fat content of this cacao powder is what makes it distinctive and deliciously creamy, whilst being more nourishing. This process is done within one factory, providing local employment to the community in Port Moresby, PNG.
