Sensorial Profile
Tasting Notes
Delightfully balanced bittersweet flavour with defined cocoa notes, ideal for those who seek a balance of flavour and aroma in their chocolate.
Coastal Soils, Rich Cocoa Flavours
Tumaco’s coastal soils are enriched by the region’s proximity to the Pacific Ocean and the tropical forests that surround it. These fertile, alluvial soils provide the perfect conditions for growing cocoa, imparting unique mineral qualities that result in bold, well-rounded flavours. The cocoa beans from Tumaco develop a distinct bittersweet taste with deep cocoa notes, influenced by the rich, nutrient-filled soils that define the region.
Tropical Climate’s Influence on Tumaco Chocolate
Tumaco’s tropical climate, characterized by high humidity and steady rainfall, is essential to the flavour profile of its cocoa. The consistent warmth and moisture create ideal growing conditions, allowing for smooth fermentation and complex flavour development. This humid climate helps preserve the natural bitterness of the cocoa, while also enhancing its earthy and nutty undertones, giving Tumaco’s chocolate its distinctively rich and robust character.
Tradition and Resilience in Tumaco
The culture of Tumaco is deeply tied to its Afro-Colombian roots and its long history of cocoa farming. The region’s cocoa producers, many of whom have passed down their knowledge through generations, practice sustainable farming that respects both the land and their cultural heritage. Music, particularly marimbas and traditional rhythms, plays a vibrant role in the community, reflecting the resilience and joy of its people. This deep cultural connection to cocoa farming gives Tumaco’s chocolate a richness that goes beyond taste—it embodies the spirit and traditions of the region.
Sensorial Profile
Tasting Notes
A fruity flavoured chocolate with a good bitter-sweet balance and spicy, woody notes.
Rich Soils for Bold Flavours
Santander’s soils, known for their mineral richness and high fertility, provide an excellent foundation for cocoa cultivation. The region's mountainous terrain and varied soil types contribute to robust cocoa beans with intense flavour profiles. These soils, often enriched by natural elements from nearby rivers and forests, give Santander’s cocoa a bold, earthy base that enhances its complex taste, making it a favourite for rich, full-bodied chocolate.
Santander’s Climate and Cocoa’s Complexity
The climate in Santander is a perfect blend of tropical warmth and cooler mountainous breezes, creating an ideal environment for growing cocoa. The steady temperatures and moderate rainfall allow for consistent growth, while the contrast between day and night temperatures helps develop deeper, more complex flavours in the cocoa beans. This natural climate balance gives Santander’s chocolate its signature boldness and rich, nuanced flavour.
Where Heritage Meets Flavour
Santander’s culture is deeply tied to its land and agricultural traditions. Known for their resilience and entrepreneurial spirit, the people of Santander have a long history of cultivating crops, particularly cocoa. The region’s cocoa farmers, many of whom have passed down their knowledge through generations, take pride in their sustainable practices and dedication to quality. This strong cultural heritage, combined with modern innovation, ensures that Santander’s cocoa stands out in both flavour and craftsmanship.
Sensorial Profile
Tasting Notes
A chocolate with a sweet aroma and citric notes and a floral flavour, where the acidity combines with the cocoa flavour for a simply delicious result.
Diverse Soils, Distinct Flavours
Huila’s diverse climates, from deserts to fauna-rich mountains, directly impact the final chocolate flavour. Warm regions enhance rich cocoa notes, while cooler, higher altitudes bring out bright acidity and floral tones. Volcanic soils add smoothness and depth, resulting in chocolate with a unique balance of sweetness, acidity, and complex flavours. This variety makes Huila's cocoa ideal for creating sophisticated chocolate profiles.
Climate's Role in Huila’s Chocolate
Huila’s varied climate, from its warm lowlands to its cool, high-altitude regions, plays a crucial role in defining the distinct flavours of its chocolate. The difference in temperatures and humidity levels influences the fermentation process, with warmer areas enhancing deep cocoa notes and cooler regions preserving delicate floral and fruity undertone.
A Land Where Tradition and Innovation Flourish
Huila’s culture is a vibrant tapestry woven from its diverse landscapes and rich history. Rather than focusing solely on its archaeological sites, the true heart of Huila lies in its people’s deep connection to the land and traditions. The region's agricultural roots, especially in cocoa and coffee, are a source of pride, with generations honing their craft. This strong bond with nature and commitment to sustainable farming are central to Huila's identity, making it a region where innovation and tradition coexist.
