Experience an organic cocoa farm plantation in Quindío Colombia

The Artisan Cacao Process

Organic Cocoa Farm | Quindío, Armenia – Colombia

1. The Terroir: Where It All Begins

In the lush landscapes of Quindío, Armenia, cacao grows in rich volcanic soil, surrounded by tropical biodiversity. The region's altitude, humidity, rainfall, and fertile earth create ideal conditions for cultivating fine-flavor cacao.

Our farm follows a traditional agroforestry system, where cacao plants grow under the natural shade of palm trees and native species. This canopy protects the plants from excessive sun exposure, regulates temperature, and preserves soil moisture, allowing the cacao trees to develop slowly and naturally.

This balance between sun, shade, soil, and climate shapes the unique flavor profile of the beans, expressing the true character of the land.

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2.Organic Cultivation & Natural Protection

Our cacao is grown organically, without synthetic chemicals, pesticides, or artificial fertilizers.

Instead, we rely on:

• Natural biodiversity to regulate pests
• Companion planting and shade management
• Organic compost and soil regeneration practices
• Manual monitoring of plant health

By maintaining a healthy ecosystem, the farm protects crops from pests and animals naturally, preserving the integrity of the beans and the purity of their flavor. This method allows the cacao to reflect its terroir, free from chemical interference.

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3. Harvesting the Cacao Pods

Cacao pods are harvested by hand at peak ripeness. Each pod is carefully cut from the tree using machetes to avoid damaging the trunk and future growth.

Harvesting is done selectively, ensuring only mature pods are chosen. This careful selection directly impacts flavor development and bean quality.

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4. Opening & Bean Extraction

Once harvested, the pods are opened manually. Inside each pod are cacao beans surrounded by a sweet, white pulp.

The beans are gently removed by hand and prepared immediately for fermentation. This step is crucial, as freshness affects the quality of the fermentation process.

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5. Natural Fermentation

The extracted beans, still covered in pulp, are placed in wooden fermentation boxes.

Over 5 to 7 days, natural yeasts and microorganisms begin transforming the sugars in the pulp. The temperature rises naturally, initiating complex biochemical reactions inside the beans.

Fermentation:

• Develops flavor precursors
• Reduces bitterness
• Enhances aromatic complexity
• You define the future chocolate profile

This is one of the most important stages in shaping fine-flavor cocoa.

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6. Sun Drying

After fermentation, the beans are spread out under the Colombian sun.

They are turned regularly by hand to ensure even drying. This process can take 7 to 10 days, depending on climate conditions.

Sun drying:

• Reduces moisture content
• Stabilizes flavors
• Prevents mold growth
• Preserves the natural aromatic compounds

The use of sunlight rather than industrial dryers maintains the authenticity and character of the beans.

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7. Selection & Preparation

Once dried, the beans are carefully sorted to remove defects and ensure only the highest-quality cacao moves forward.

The final product is a pure, organic cacao bean that carries:

• The richness of Quindío's soil
• The influence of palm tree shade
• The biodiversity of an organic ecosystem
• The craftsmanship of manual harvesting and fermentation