Please note that the below prices are subject to final confirmation and basis in-store Amsterdam. The minimum cost of loading including one pallet is 100 EUR. Therefore we advise you to buy a minimum of 8 bags (max. per pallet). We are happy to organise transport to your warehouse if you choose so in your order.

Colombia Tumaco

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Product Details

Region and Country

Tumaco, Nariño Department, Colombia


Once known for its Criollo cacao varieties, Colombia gradually replaced these with modern hybrids to foster productivity and hardiness while maintaining interesting flavours. Nowadays, Colombia is actively seeking to bring cacao to the same legendary levels as its coffee. Organized cacao producer groups and the government have been supporting efforts to plot genetic varieties in the country, to improve genetic stocks and their post harvesting processes.

Tumaco, a region in the South Pacific of Colombia, has been one of the most affected areas by the presence of paramilitary groups and coca cultivation in the country. Cocoa offers the local population a means to improve their livelihoods through a fair and sustainable income. Through cocoa, the people seek a future free of violence and other problems related to the cultivation of illicit crops.

This lot was produced by ASPROCENT, an organization comprised by 50 Afro Colombian cacao farmers who cultivate their crop on a communal territory of 120 hectares.


Production peaks between December – January and July – August.


This cacao is a local Belizean Trinitario variety hybridized with local Criolla

Post Harvesting Process

The beans are centrally fermented in tiered wooden boxes with standardized protocols to achieve consistent quality and flavour. The beans are dried in drying tunnels for an average of 7 days.


Full and balanced body. Clear tones of panela are followed by an explosion of tropical yellow fruit, floral honey and caramel and ending with slight nut (cashew).


Net weight 60 kg

South America




Nariño, Tumaco


500gr Sample, 60kg Bags

Centrally fermented


Cocoa type


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