Chocolate · Coffee · Nuts · Innovation
An exploration of how sensory craftsmanship and engineering precision create better food—from cacao and coffee to nuts and the ideas that connect them.
About Hanson – The ChocoNütier
“The most interesting work happens when one discipline changes how you see another.”
Few careers travel from engineering workshops to coffee roasteries and chocolate kitchens.
Hanson built his journey at the intersection of science, trade, and taste. Mechanical engineering shaped a mindset rooted in precision and continuous improvement. International trade added a global perspective on sourcing, quality, and market development.
A passion for specialty coffee led him to roasting and grading, combining technical knowledge with sensory skill. As a co-founder of Silver Hill Estate in Jamaica’s Blue Mountains, Hanson also works directly at origin—connecting cultivation, processing, quality, and the character expressed in the cup. That same curiosity evolved into fine chocolate and food innovation, where he develops products and processes that connect cacao, coffee, nuts, grains, and new market ideas.
Precision, systems thinking, and continuous improvement.
Global sourcing, market development, and quality standards.
Understanding flavour at its source.
Connecting cultivation and processing in Jamaica’s Blue Mountains with sensory quality in the cup.
Turning ideas into distinctive, scalable products.
Engineering flavour.
Crafting innovation.
The meaning behind the brand
ChocoNütier brings together chocolate, nuts, coffee, sensory craftsmanship, and food innovation.
“Choco” represents chocolate and cacao. “Nütier” combines the idea of nuts with the tradition of specialist craft titles such as chocolatier. Together, they describe someone who understands ingredients deeply and transforms them through knowledge, precision, and craft.
The central N stands for Nütier, nuts, and natural ingredients. The open circle represents the journey from origin and selection through roasting, refining, coating, cooling, and the finished creation. Its opening leaves room for curiosity and continuous improvement.
The copper element can be read as a cacao bean, coffee bean, nut, or crafted piece emerging from the process. Cocoa brown conveys depth and warmth; copper represents roasting, transformation, and the spark of a new idea.
The ChocoNütier perspective
Great food is not created by intuition alone. It emerges where ingredients, process, culture, and disciplined experimentation meet.
ChocoNütier documents that meeting point—sharing the techniques, observations, and discoveries that turn promising ideas into memorable products.
Fields of exploration
From the physics of a cooling tunnel to the sensory detail of a coffee roast, every subject is approached with the same respect for craft and evidence.
Temper · Enrobe · Cool
Tempering, enrobing, coatings, cooling, and the technical decisions behind a polished finish.
ExploreSource · Grade · Roast
Origins, roasting, grading, and the sensory language connecting coffee with cacao.
ExploreRoast · Season · Coat
Spreads, clusters, bars, coated nuts, and new expressions of familiar ingredients.
ExploreResearch · Trial · Scale
Ingredient research, product trials, equipment thinking, and scalable development.
ExploreAt the source
Hanson is a co-founder of Silver Hill Estate, connecting ChocoNütier’s sensory and technical work directly with the source.
At 4,500–5,300 feet, cool mist and slow maturation help create the balance and refinement associated with Jamaica Blue Mountain coffee.
These photographs and films were made at Silver Hill Estate—showing the place, climate, and coffee behind the cup.
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From the workbench
A growing record of product development, factory visits, ingredient studies, and practical lessons from the laboratory and production floor.
How genetics, place, fermentation, drying, and roasting shape a distinctive cacao tradition.
Read the cacao journal →Adhesion, roasting, seasoning sequence, and the small choices that change aroma.
Read the R&D note →How origin knowledge, grading, and precise roasting reveal a coffee’s structure.
Read the origin journal →What dry roasting and the natural testa reveal about texture, flavour, and honest processing.
Read the cashew journal →Designing for product load, coating behaviour, and reliable operating speeds.
Read the technical note →How ingredient quality, beta-glucan, and thoughtful localization can support new products for Asian markets.
Read the ingredient study →Stay curious
Receive new journal articles, origin stories, and thoughtful notes from the ChocoNütier workbench. No noise—only useful ideas.
Work together
Product development, ingredient and process questions, equipment discussions, partnerships, or editorial collaboration.