Cacao Sourcing Expert and Bean-to-Bar Maker with 15 years of experience in agronomy and post-harvest processing. Specializes in direct trade relationships, fermentation protocols, and roasting profiles for fine flavor cocoa.
Mateo Vance is a seasoned agronomist and bean-to-bar chocolate maker who has spent over a decade working directly with farmers in Peru, Madagascar, and Ghana to optimize cacao genetics and post-harvest techniques. With a degree in Tropical Agriculture and hands-on experience managing fermentation stations, he understands exactly how variables like box fermentation versus heap fermentation impact the final acidity and flavor precursors of the bean. Mateo bridges the gap between the plantation and the factory, helping makers understand how to profile roast specific origins to preserve delicate floral or fruity notes. He writes for craft chocolate makers and serious enthusiasts who want to understand the supply chain, sustainability issues, and the technical impact of terroir on the final product.