Colombie Antioquia

Région et pays

Antioquia, Colombie

Histoire

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.

Récolte

December - January; July- August (crop peaks)

Génétique

Hybrides Trinitario locaux distribués par les pépinières locales de FEDECACAO

Processus post-récolte

Le cacao est fermenté dans des caisses en bois pendant une période de 5 à 7 jours et puis mis à sécher sur des tables en bois dans des tunnels solaires ou sur des plateaux de séchage en bois superposés.

Saveur

Notes de cacao, d'agrumes, de fruits secs et de noix.