Cacao beans roasted at 100°C.

Cacao from the Arhuaco Community of Catanzama, Colombia (2018 harvest).

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 it by hand and roast it.

Net Weight: 1 kg.