Colombia Antioquia Cacao Cocoa Beans 1kg

Region and Country

Antioquia, Colombia

Story

Originally well-known for its Criollo variety, Colombia has gradually come to rely more on contemporary hybrid Trinitario kinds. Colombia is constantly working to elevate cacao to the same legendary status as coffee these days. The Colombian Federation of Cacao, or FEDECACAO, along with other organisations, have been funding initiatives to map genetic variants across the nation, enhance genetic stocks, and advance fermentation and drying methods where they are required.

This cacao is gathered in Maceo, a small Antioquian town known for its cacao production, from smallholder farmers who individually ferment and dry their cacao as well as from the town's central fermentary. This region's cacao has a low cadmium content.

Harvest

December – January; July- August (crop peaks)

Genetics

Local Trinitario hybrids distributed from the local FEDECACAO nurseries

Post Harvesting Process

Cacao is fermented in wooden boxes in a period of 5 to 7 days and put to dry on wooden tables in solar tunnels or on stacked wooden drying trays.

Flavour

Notes of cocoa, citrus, dry fruit, and walnuts