Yeah man, we are rocking! A great team!

Man take your A+!! You are the boss! You’ll get them, the numbers do the talking!! Good luck! And keep us all up to date with the process! We are right behind you!

Proof of Purity La Reserva — 100% Cacao Santander, Colombia On Nostr, there are people setting very higher standards. One who impacted us was — independently testing his ghee for contamination and publishing the results openly. We respect that. So we followed it. Below are our published independent lab results from Midwest Laboratories (Omaha, Nebraska): Cadmium: 0.246 ppm (mg/kg) Lead: <0.10 ppm (mg/kg) (These can be seen highlighted in yellow on the report) We are proud to say that our La Reserva Cacao comes well below USDA and EU maximum limits for cacao products. Provenance. Purity. Openly evidenced — so you can make informed decisions for yourself and your family. This is the benchmark. Verify. Don’t trust.

Absolute OG! Keep up the great work Oshi, you really light this space up! Here’s to the continuation and trajectory towards all of your dreams and aspirations. May you stay fit and healthy so you can continue to march forward with ease and grace! Thank you for everything you are!

We would love to get you some 100% Colombian cacao to play with in your recipes! Please DM us and we shall organise a nice 1lb Block of Bitcoin Beans finest cacao for your culinary masterpieces!

A* from here my man!! Banging! Good your teenagers like salad man, A* to Orange Dad! You’ve done a good job! Talking of good jobs how did your systematic orange pilling of the entire coffee shop industry go?? Any feedback for the Plebs?

Maybe chilli con carne too?? Excited!! She’s on her way! Don’t forget to drink it though!

Thank you bro, we are continuously looking to reach new standards in all areas of the business! Bitcoin taught us so!

Finally is back in the kitchen!! Finally!! We can’t let him be anywhere else! I say no more coding, stay in the kitchen!!

Hi - thanks for reaching out, I know you are a big chocolate lover so it’s exciting to explore this with you. So the short answer is yes. The longer answer is; Artisanal small batch cacao has many different taste profiles, because it is not played with and manipulated with other ingredients and processes, what you receive is essentially aromas, tones and flavours of that season, that moment in time. It’s like it accumulates all the energy of the sun, the rain, and various other trees and plants in the locality and blends them all together to generate a unique taste profiles. So what we have here is La Reserva from Santander, grown just at the upper limit of cacao growing altitudes, 1,200m, in Santander. Grown by our dear friends and permaculture teachers at their magical 2 hectare farm, that’s coupled with coffee, bananas and citrus. In that region they receive more constant rain throughout the year, 9 months on average. It’s also quite cold at night. This compared to El Clásico, La Sierra Nevada, in the north of Colombia on the Caribbean coast. Here the cacao is grown closer to sea level across a selection of small farms, managed and hard selected by Oscar and Juliana. In this territory, the cacao is mainly coupled with more tropical fruit trees, like papayas, guanabanas (sour sops), Zapote, bananas, mangos and avocados. The climate is humid, with two distinct rainy seasons throughout the year. All of these factors play a part in the profile of the cacao which from batch to batch will change. The magic is unlike commercial confectionary (candy “flavour of chocolate”), they will never ever taste the same from batch to batch which for us makes cacao even more exciting. Plus you have the human element of fermentation and toasting which can also alter the profiles to large degrees. La Reserva is made up of a large majority of white cacao (see photo below) whilst El Clásico is made up of a mix of different types but still with a large quantity, maybe 60% white cacao too. This has a big impact on flavour as well. So yes there is a difference, El Clásico is typically sweeter in nature, partly due to the sweet tropical fruit trees it grows alongside but also the water here runs sweet. More often than not the El Clásico for me is sweet enough to eat off the block and it amazes me every time. La Reserva is more earthy and dark. I hope this helps you with your decision making. If you would like to talk more then please DM us and let’s continue the good chat.

Why you might see “white” on our 100% cacao — and why it’s OK You may notice a light white bloom on some of our cacao blocks. This is normal with pure, minimally processed cacao. What it is • Usually fat bloom: natural cacao butter rising to the surface • Rarely sugar bloom: from surface moisture • Always safe — bloom affects appearance, not quality or flavour Why it happens Our cacao is 100% pure and contains over 50% natural cacao butter. Temperature changes during transport or storage can cause cacao butter to re-crystallize on the surface. This happens more in small, artisanal supply chains than in industrial confectionery. This isn’t candy. Comparing it to mass-produced chocolate (with sugar, emulsifiers, stabilisers) is comparing apples and cacao. About tempering Tempering reduces bloom and improves shine and snap — great for bars and confections. But repeated heating can compromise some heat-sensitive compounds. For drinking and cooking cacao, we prioritise flavour, nutrition, and integrity over cosmetic perfection. What we’re doing • Exploring tempering and handling options that reduce bloom without sacrificing quality • Improving packaging, storage guidance, and temperature control At home • Bloomed cacao is perfect for drinking, cooking, and baking • If you want a uniform look: gently melt and re-pour Bottom line Bloom is normal, safe, and often a sign of high cacao butter content and minimal processing.

Fancy a little swapsie?? Cacao for some hot sauce?

Proof of Dispatch The Thumb has given the signal! Deliveries are out to all those who recently exchanged precious sats for some of the highest quality cacao Mother Earth has to offer! Time and energy preserved, time and energy stored! No leakage, no waste! We are excited for you to receive the magic shortly! Thank you for supporting Bitcoin Beans and the Bitcoin circular economy! We are winning!

La Reserva 100% Cacao from Santander, Colombia is moving fast. ¡12 to go! Send us a DM or go through the website www.bitcoinbeans.co to snap up these last precious Blocks!

- different level!!

Big boxes!! That’s a lot of love!

The world breaths a collective sigh of relief with this news!

They lasted about 15 minutes and were gone! Never seen anything like it! If you ask super nicely I am sure he’ll do another batch!!

Delighted to be a part of brining delicious delights to the tables of Bitcoiners who are asking for fiat free freedom food!

Boom boom! Weaning ourselves off this “crack” is not easy, it was designed this way, a customer for life, engineered to make you addicted and sick, but now there is Chocolate Hodl Butter there is no going back!! The only question is meet the global demand!!!

- best olive oil on planet earth