Colombia
An emerging origin with genuine diversity. Highland lots from Huila and Sierra Nevada show excellent fruit and floral complexity.
Flavor Profile
Varietals
Fermentation
Quality is improving rapidly as cooperatives gain experience. 5-7 day box fermentation standard in the best regions. Acidity is typically softer than Madagascar, more lactic than acetic.
Roasting
Medium roast highlights the fruit-caramel balance. Light roasts can be rewarding with high-quality lots, revealing jasmine and berry. Similar heat sensitivity to Madagascar for top lots; commodity Colombian is more forgiving.
Maker Notes
Increasingly traceable to farm level. Huila department is a reliable terroir for fine flavored cacao. The softer acidity makes Colombian lots accessible in both dark and milk applications.
More from South America
Home of the rare Nacional variety, famous for floral "Arriba" character. One of the most distinctive origins in fine chocolate.
Highly variable by region. The best Peruvian lots rival Madagascar for fruit complexity; commodity lots are unremarkable.
Legendary origin. Porcelana and Sur del Lago Criollo are among the rarest and most prized beans in the world.