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TUMACO – COLOMBIA
Situated near the Pacific Ocean, Tumaco is a region with tropical rainforests, and ideal rainfall and temperatures all year round for growing the best cacao.
Clean defined cocoa aroma, with roasted and subtle nutty notes. Brown in colour with reddish tones. Low astringency and acidity, with medium-high bitterness. In general, it stands out for its robust and defined chocolate flavour.
SANTANDER – COLOMBIA
A mountainous region, located in the northern part of the central cordillera, Santander is home to tropical rainforests and a dry warm climate that enriches the aromas and flavours of the cocoa, which has been cultivated here since indigenous times.
Clean roasted aroma with nutty notes. Light brown in colour with a medium-high cocoa flavour with fruity notes, mild acidity, low astringency and medium bitterness.
ARAUCA – COLOMBIA
This fertile land is part of a region of vast savannahs known as the “llanos orientales” close to the border with Venezuela. It is rich in biodiversity, landscapes, and rivers such as the Arauca, which is an important means of transport for the region’s people.
Sweet roasted aroma. Medium cocoa flavour, pronounced acidity with a sweet fruity aftertaste that complements its flavour. Low astringency and bitterness. It is overall, light in colour and has high fluidity.
HUILA – COLOMBIA
Thanks to its climate and geographical condition, the department of Huila has been consolidated during the last decade as a reference point of agro-industrial production. Situated in the middle of two mountain ranges, it is home to the source of the two most important rivers in Colombia, and, as such, known as the river star of Colombia.
The cocoa from Huila is characterised by its delicate acidity, mild cocoa flavour, with a balanced bitterness followed by fruity notes, low astringency, and a subtle nutty flavour. It makes for a cocoa liquor, which is fluid, mild and unctuous.