Santander Cacao Beans
Colombia, where the best coffee grows, also produces one of
the finest cacao beans in world. The Andean mountain region yields the best
cacao, known for its exquisite and delicate flavour. This unique and
incomparable cacao is the result of the region's unique geographic and
agricultural conditions.
Santander, is actually the name of a
region in Colombia where the cacao is grown.
Families in the Santander region have been growing cacao for more than two centuries in medium-size and small farms. Cacao pods, in colourful yellows, reds, oranges and violets, are hand harvested with scissors and forks, split-open with short machetes, sorted, fermented in wooden boxes, and then dried in the sun on wooden boards, all according to a centuries-old tradition that brings out the outstanding organoleptic attributes of the chocolate. Since the beans are entirely “Nacional” variety cacao, anticipate an exceptional chocolaty impact in varying degrees, depending upon percentage. Definitely “red fruit” in overall character.
Families in the Santander region have been growing cacao for more than two centuries in medium-size and small farms. Cacao pods, in colourful yellows, reds, oranges and violets, are hand harvested with scissors and forks, split-open with short machetes, sorted, fermented in wooden boxes, and then dried in the sun on wooden boards, all according to a centuries-old tradition that brings out the outstanding organoleptic attributes of the chocolate. Since the beans are entirely “Nacional” variety cacao, anticipate an exceptional chocolaty impact in varying degrees, depending upon percentage. Definitely “red fruit” in overall character.
Inspecting the crop
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It is like working in heaven
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Drying the beans
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Ralf with neighbors, local cacao farmers
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