Pour Your Own Bar Where Cacao Meets a Coffee Roaster
A working bean-to-bar roastery takes you from raw cacao to a bar you pour yourself, then sits you down with a tasting flight.
Seahorse Chocolate roasts its cacao on a coffee roaster. By the roastery's own account the company is led by a coffee roaster turned scientist who earned a Ph.D. in agroecology studying coffee and cocoa resilience, and the drum now turning cacao dark sits in a light-industrial unit on Bend's east side.
Ninety minutes here puts you on a working floor. The roastery runs this tour three afternoons a week, always at 3:30 PM. That gives the afternoon a fixed shape. A mug of house hot cocoa comes out at the start.
The booking below is that session, guided in English, starting and ending inside the roastery at 1849 NE 2nd Street. USD 79 covers one person. An infant under two rides free on a lap, and from age two upward everyone pays the same fare.
Bean to Bar Chocolate Making and Tasting TourNinety minutes inside a working Bend roastery: house hot cocoa, a guided tasting flight, and a single-origin bar you pour yourself and carry out. USD 79 per person.www.viator.comThe Drum Was Built for Coffee
The roastery's own account of itself names a coffee roaster turned scientist, and its cacao goes through the small-batch roasting process you watch on the floor. That is the spine of the tour: where the beans grew, how the roast was set, what an origin tastes like once it has been made into a bar.
Its Bird Friendly cocoa all comes from one place: Zorzal Cacao, a 1,019-acre reserve in the Dominican Republic and the first cocoa farm the Smithsonian ever certified. The roastery calls itself the first licensed Bird Friendly chocolate maker; the Smithsonian, which runs the certification, lists two licensed makers today and named three other chocolatiers as the program's first participants in 2023. The award years it claims are all in the Good Food Awards' own winner lists — 2021 through 2024, with three bars taking 2024, one of them the Zorzal 70%.
The one guest review this tour has drawn, written in August 2026, picks out a detail from that stretch: "Did not know that the midges are the pollinators of the cacao beans."
You Pour the Bar You Take Home
The hands-on stretch is one bar, poured by you from warm liquid chocolate and carried out at the end. Around it sits a guided flight of the current lineup, which is where an origin-by-origin comparison actually lands.
Tour guests are offered take-home pricing on the rest of the range, a line the roastery puts on the booking page. The included food and drink stays short and specific: a mug of hot cocoa, samples of the craft bars, and the bar you pour.
Three Afternoons a Week, One Slot
Departures sit on Tuesdays, Thursdays and Fridays, and every listed date on the schedule opens at the same 3:30 PM. There is one tour option and one guiding language, English.
One booking takes up to fifteen travellers, and an adult has to be on it. Everyone aged two and over pays the full USD 79, children included. There is no child rate.
What the Listing Ticks, and What the Roastery Says
The booking page ticks a row of access boxes: wheelchair accessible, surfaces and transport wheelchair accessible, strollers fine, service animals welcome, public transport nearby. None of those words appear anywhere on the roastery's own site. Anyone who needs one of them confirmed can call the roastery on 541-668-1760 before paying.
Length is the other loose end, and the roastery's own tour page gives two answers: an hour in the line under the title, an hour and a half in the summary that page publishes when it is shared. The booking is written against ninety minutes, so block out the longer figure.
Cancelling more than twenty-four hours ahead returns the full fare. The operator keeps the right to call off a run for weather or for too few bookings, and one ticket covers the whole booking.
You leave with a bar that has your own pour in it, still setting.