Arhuaco Community of Catanzama, Sierra Nevada, Colombia.
72% Cacao.

Cacao harvested and fermented by the Arhuacos native community of the Sierra de Santa Marta, in northern Colombia. Cacao called Criollo, fermented at the Macondo cooperative centre where cacao is fermented and dried for up to twenty-six producers from the area.

At the Casa Cacao workshop, we select the cacao by hand, we roast it, crack and winnow the beans, add organic cane sugar and cocoa butter, and then we conche it for a minimum of 48 hours.

Net Weight: 80 g