Juan Pablo and Christian Vélez embarked on a mission to cultivate exceptional Criollo cacao in one of Colombia's most fertile regions. Collaborating with the Universidad Nacional, they invested years in cultivating, selecting, testing, and tasting to finalize three unique Criollo cacao cultivars.
By blending traditional organic farming methods with cutting-edge techniques, they have managed to produce some of the most remarkable cacao in the world. Sweet, fruity, and incredibly creamy, it showcases cacao at its finest.
The beans undergo fermentation in wooden boxes for six days, during which pH and temperature are meticulously monitored. Following fermentation, the beans are sun-dried to bring the moisture content down to around 7%.
