how we do it
step 1
Roasting
After the farm, the roast is everything. It's where flavour begins and where the bean reveals itself. At Oona, we roast only what is needed for a batch that lasts 3 days. Nothing extra. Nothing carried over. Just a fresh roast, every single time.
step 2
Grinding
Once the beans have rested for a day, the grinding begins. A slow and careful process that takes two to three days. Depending on what's being made, ingredients come together at this stage to create different forms of cacao. This is where the character of each product takes shape.
step 3
liquid to solid
This is where your cacao comes to life. Every batch is crafted from a fresh grind and made only once your order is received. Not from really old chocolate. Not from stock sitting on a shelf. Within three days of grinding, your cacao is made and on its way to you. Ground fresh, made fresh, for you. This is what ensures the highest nutrition and the boldest flavour possible.
step 4
resting
Before your cacao travels, it rests. Local orders rest for a minimum of eight hours before pickup. For longer journeys, we rest the cacao for at least two days. Resting brings the flavours together while ensuring the cacao arrives at its best.
Why it matters
Somewhere between the farm and your hands, cacao loses itself. Its flavour fades. Its aroma disappears. Its nutrition degrades. That's what shelf life actually means. Not anymore. At Oona, we roast fresh, grind fresh, and make every order from scratch. Because anything less simply isn't good enough.
