ABOUT TUMACO
Along the southern pacific coast of Colombia
In an area hit hard by narco trafficking and political conflict, lies 2,394 hectares of cacao. Seven hundred and sixty three registered farmers (two hundred and seventy nine are female) work alongside with Cacao de Colombia on a maintaining centralized processing and drying for cacao. Because of the introduction of centralized
processing and Cacao de Colombia’s expertise in high-quality flavor development, farmers today earn 70% more income from cacao than they did when selling dried beans to the commodity market supply chain, and have a true sustainable alternative to coca production or involvement with narco groups.
Learn more about this cacao origin
The cacao in the region are intercropped with timber, fruit trees, corn, and beans.
Cacao de Colombia works with Uncommon Cacao to find chocolate makers who are ready to pay a premium for high-quality beans.
Flavor Profile of Cacao Beans:
Whiskey, caramel, molasses
FARMER IMPACT
Registered Farmers
0
Average annual revenue per farmer from cacao sold into the UC Network
$
0
Average farm size in hectares
0
Average sales per farmer in wet kilos
0
POST HARVEST PROCESSING
Fermentation
Centrally fermented in cascading wooden boxes
91% well fermented using FCCI protocol
Harvest Season
October through December
Drying Protocol
Indirect sun on covered bamboo tables and indirect sun on mess drying tables
Hand Sorted
FERMENTATION & DRYING
Cacao de Colombia, buys wet beans from local farmers and then ferments and dries them at a central fermentary
