Client Onboarding Portal

When we started taking custom curing commissions from pastry chefs and specialty food brands, the first bottleneck was never the beans. It was the paperwork. Orders arrived by email, spec sheets lived in spreadsheets, and moisture content readings were scribbled on sticky notes. The Client Onboarding Portal was built to replace that tangle with a single, clear path from first inquiry to batch approval.

The portal handles the three things that matter most in a curing program: batch specifications, aging preferences, and delivery scheduling. A chef can specify the exact moisture range they need for their extract recipe, choose the aging duration that fits their production calendar, and set a delivery window that aligns with their baking season. On our side, the same form feeds directly into the curing room log, so the green beans we select match the profile before they ever enter the crates.

What makes this work is the detail. Each order includes a tasting note field where clients can describe the flavor direction they are after, whether that is a heavier prune note for a dark chocolate pairing or a brighter cherry profile for custards. We also added a sample request option, so a chef can test a small batch before committing to a full aging program. That single feature cut our back-and-forth emails by more than half.

The portal went live in early spring, and the first full season of use has been revealing. Orders that used to take three or four email exchanges to clarify now arrive complete. The curing team sees the specifications before the beans are even weighed, and clients get a confirmation that lists their exact batch parameters, so there are no surprises at delivery. It is not a flashy system, but it has made the whole commissioning process feel as considered as the curing itself.

For anyone considering a custom aging program, the portal is the first step. It walks through the same questions we would ask in person, and it gives you a clear record of what was agreed. If you are curious about how a batch is built from green bean to finished pod, the project gallery shows the curing room in action, and the reviews page collects notes from chefs who have already run their first programs through the system.