Kolumbien Antioquia

Region und Land

Antioquia, Kolumbien

Geschichte

Once a net importer of cacao to satisfy the demands of its big domestic chocolate industry, Colombia has grown to become an active exporter of cacao products and cocoa beans. Nowadays, Colombia is actively seeking to bring cacao to the same legendary levels as its coffee. FEDECACAO (the Colombian Federation of Cacao), the Red de Cacao, and other cacao 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 consistently low in cadmium.

Ernte

December - January; July- August (crop peaks)

Genetik

Lokale Trinitario-Hybriden, die von den lokalen Baumschulen der FEDECACAO vertrieben werden

Nachernteprozess

Der Kakao wird in Holzkisten in einem Zeitraum von 5 bis 7 Tagen fermentiert und auf Holztischen in Sonnentunneln oder auf gestapelten Holztrockenblechen getrocknet.

Geschmacksrichtung

Noten von Kakao, Zitrusfrüchten, Trockenfrüchten und Walnüssen