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Region and Country
Colombia was originally known for its Criollo varieties which were slowly replaced by modern hybrid Trinitario varieties. Nowadays, Colombia is actively seeking to bring cacao to the same legendary levels as its coffee. FEDECACAO (the Colombian Federation of Cacao) and other organizations have been supporting efforts to plot genetic varieties in the country, improve genetic stocks and to further improve fermentation and drying techniques in areas where it is needed.
This cacao is collected in Maceo, a small cacao growing town in Antioquia, from its central fermentary and from smallholder farmers who ferment and dry their cacao individually. Cacao from this region is low in cadmium.
December – January; July- August (crop peaks)
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.
Notes of cocoa, citrus, dry fruit and walnuts