Colombia Antioquia

Región y país

Antioquia, Colombia

Historia

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.

Cosecha

December - January; July- August (crop peaks)

Genética

Híbridos Trinitarios locales distribuidos desde los viveros locales de FEDECACAO

Proceso postcosecha

El cacao se fermenta en cajas de madera en un periodo de 5 a 7 días y se pone a secar en mesas de madera en túneles solares o en bandejas de secado.

Sabor

Notas de cacao, cítricos, frutos secos y nueces