We are dedicated to supporting and innovating new methods that prioritize environmental stewardship and social equity, ensuring that cacao growing remains viable and thriving for generations to come.
The genetic composition of cocoa is a fundamental determinant of its flavor profile.
Broadly, cocoa is categorized into three primary varieties—Trinitario, Criollo, and Forastero—each encompassing a vast array of cultivars, contributing to a remarkable diversity of flavors. Cocoa farmer in Necocli.
Varietal Cacao Ranging from: Forastero, Trinitario, Criollo, Nacional, Porcelana, Beniano, Chuao, Madagascar, Marañon, Carbet.
Some regions are renowned for producing cocoa beans with exceptional flavor characteristics, often referred to as “fine flavor” beans due to their superior quality and distinct taste profiles.
Equally important is the post-harvest processing of cocoa beans, a critical step often carried out at the farm or within nearby communities.
This process includes the fermentation and drying of the beans, both of which play pivotal roles in developing the chocolate’s complex flavor notes.
“Wet” cacao beans diced at source for primary sensory evaluation as cacao goes through fermentation and drying process.
This is where flavor commences and aroma development is enhanced.
In the final stages, the chocolate maker carefully roasts, refines, and conches the cocoa beans, with each step significantly influencing the chocolate’s flavor.
Conching, a key stage in chocolate production, is a process where crushed, roasted cocoa beans are stirred in large vats for hours., This process removes residual moisture, ensures the uniform distribution of cocoa butter—the natural fat in the beans—and refines the texture and flavor, resulting in the velvety smooth chocolate we savor.