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Cocoa From Farm to Cup, Colombia’s Quality Chocolate

Cocoa From Farm to Cup, Colombia’s Quality Chocolate

Editorials, Gastronomy, Travel

Cocoa from farm to cup is a fascinating process that brings the chocolate we love to life, right in the heart of Colombia’s Coffee Axis!

The region’s incredibly diverse ecosystem plays a significant role in making the Coffee Axis of Colombia truly special and unique. Join us as we take you through the entire journey of cocoa—from farm to cup—featuring real farms and stunning visuals from this exceptional area.

Cocoa From Farm to Cup

cocoa from farm to cup

Cocoa is a staple in the Colombian diet, often enjoyed as a hot drink in the morning. Rooted in ancestral traditions, this traditional cocoa requires minimal processing from field to table, making it simpler than the sweet chocolate or finely powdered cocoa commonly found in the US, Canada, and Europe.

Scientific Name: Theobroma cacao

C

Caldas, the largest region within the Coffee Axis, ranked 12th in cacao production in Colombia, with 548 tons produced annually in 2003. Risaralda follows closely in 13th place. [1]

Cacao comes from seeds encased in pods, surrounded by a mucus-like yet incredibly flavorful substance. The process begins with flowers, which transform into pods that grow from the trunk and branches. The delicate white flowers eventually give way to green, ovoid pods that mature into football-shaped forms, displaying vibrant hues of yellow, deep red, or even brown as they ripen.

Cocoa Cultivation in Colombia: From Farm to Cup

Cocoa production in Colombia is often characterized by low-tech methods. Most local producers lack the advanced technology or training required to create an export-ready product. To bridge the gap between farm production and export, and to avoid middlemen, buyers must collaborate directly with local associations.

These associations, typically cooperatives of small-scale farmers, rely on trained representatives funded by the growers to assist with post-harvest processes and ensure the cocoa is prepared for export.

For international buyers, the opportunity lies in forming strong partnerships with these associations. By negotiating contracts with them, buyers can secure the quantities of cocoa they need while supporting the local farming communities.

Growing

cocoa from farm to cup

Cocoa Tree Cultivation in Colombia

Cocoa trees thrive in low-altitude, rainforest climates with warm temperatures and consistent moisture. According to the ICA (Instituto Colombiano Agropecuario), Colombia’s agricultural authority, cocoa orchards should consist of improved clones to ensure uniform production.

Given cocoa’s high water requirements, it’s crucial to plant trees near streams, creeks, or rivers. Orchards must maintain a relative humidity of 80% year-round and receive at least 2,500 millimeters of rainfall annually to support healthy growth and optimal yields.

Cocoa Harvesting in Colombia

Cocoa is a perennial plant that produces an average of two harvests per year. The main harvest season typically occurs between October and January. Similar to coffee, ripe cocoa pods are harvested while unripe pods are left to mature on the tree. The full production cycle, from fertilization to harvest, generally takes 5 to 6 months.

Post-Harvest Processing

cocoa from farm to cup

Cocoa Fermentation and Drying Process in Colombia

After cocoa pods are harvested, they are opened, and the mucus-covered beans are placed in an enclosed space to ferment for 2 to 8 days. Following fermentation, the beans are moved into the sun for drying. Traditionally in Colombia, new batches of freshly harvested cocoa beans are added daily to the fermenting pile from the previous day.

While this practice increases overall volume, it can negatively impact the export quality due to uneven fermentation. To address this, some farmer associations are developing specialized facilities to allow for more uniform fermentation, ensuring a more consistent product. The same approach applies to the drying process.

Traditional Colombian cocoa harvesting techniques often result in beans that are not dry enough for export. This is one of the main reasons why international buyers work with grower associations, which have larger facilities and the necessary resources to produce high-quality cocoa, suitable for shipping abroad.

Roasting and Processing Cocoa Beans

Once the cocoa beans are fermented and dried, they are ready for roasting. The thin protective filament, or parchment, surrounding the beans cannot be removed until after the roasting process. Unlike coffee, which can be processed by machines to produce a clean bean, cocoa is much more delicate. The roasting process enhances the flavor and prepares the beans for further refinement, but it requires careful handling to maintain the bean’s quality.

cocoa colombia

Cocoa Processing: From Roasting to Conching

While machine processing methods do exist, they often result in a significant loss of the cocoa product. The preferred method for maximizing yield is to de-husk the beans by hand immediately after roasting.

Once the cocoa beans are roasted, they are ready for the first grind. When ground properly, cocoa produces a thick paste. In Colombia, this paste is commonly used to make hot chocolate or small-batch artisan chocolates. When preparing hot chocolate, a traditional tool called a Bolonillo—a stick with a ball on the end—is used to further pulverize the chocolate.

To create the smooth, refined chocolate we’re accustomed to in Europe or the U.S., an additional grinding process, called conching, is required. The conching machine runs for 12 to 24 hours, depending on the desired consistency and the machine type, resulting in a much finer texture. At this stage, cocoa butter is often extracted and either added back into the chocolate or repurposed for other applications, such as cosmetics and lotions.

chocolate in colombia

It’s important to note that some cocoa processing steps are more expensive and time-consuming than those for coffee. This contributes to the high cost of cocoa. Export agencies may want to consider exporting cocoa paste rather than whole cocoa beans, as the de-husking labor is significantly more affordable in Colombia.

Cocoa in the Colombian Coffee Axis

With recent drops in coffee prices, many farmers are turning to cocoa and avocados as potential replacements for coffee. These two crops have emerged as viable economic alternatives, transforming entire farming regions.

In the Colombian Coffee Axis, the primary areas for cacao cultivation are near Pereira, Armenia, and Cartago. The northern part of Caldas is generally too high in altitude or too cold to grow cocoa, except for a few low-altitude pockets between mountains with warmer temperatures.

The leading towns for cocoa production include Alcalá, Viterbo, Belalcázar, Marsella, and Belén de Umbría, as well as smaller towns like Río Sucio and Supía. These areas are characterized by low-altitude, tropical rainforest climates, with ample humidity and rainfall, providing ideal conditions for cocoa farming.

Cocoa Farm Tour at “La Tulia” in Viterbo, Caldas

La Tulia Viterbo
Wilson at La Tulia explains the cocoa growth cycle for visitors.

For an unforgettable cacao tourism experience, we recommend visiting La Tulia in Viterbo, Caldas. Here, visitors can enjoy a guided walking tour along a scenic loop, where they’ll learn about cocoa cultivation and discover the variety of tropical fruits grown in this low-altitude rainforest climate. A highlight of the tour is the unique Cocoa Guarapo, a refreshing cold drink made from the white pulp of cocoa pods, offering a true taste of the region’s rich cacao heritage.

To learn more or schedule your own tour call or WhatsApp +57 317 762 4888 Reservations must be made 24 to 48 hours prior to expected tour.

How to Make Colombian Hot Chocolate

Colombian hot chocolate is simple to prepare and full of rich flavors. For two servings, you’ll need a golf-ball sized chunk of panela and 2 cups of water.

Begin by heating the water with the panela until it reaches a boil. Once boiling, add two small squares of chocolate and stir with a bolonillo (a traditional wooden stirrer) to ensure the chocolate is fully dissolved into the panela-water mixture. When the chocolate starts to bubble up the neck of your pot, remove from heat and serve.

Colombian hot chocolate is traditionally served in two ways: in an aqua panela base with milk added, or in steamed milk with optional panela or sugar for extra sweetness.

In Colombia, chocolate is a popular breakfast drink. While coffee is often consumed before or after breakfast, chocolateis typically enjoyed with breakfast. In many restaurants, a traditional breakfast will include either coffee or chocolate as the main beverage.

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nternational Export of Cocoa: From Farm to Table

In Colombia, most small cocoa producers do not speak English, making Spanish essential for anyone working directly with local associations. These small-scale farmers often lack the resources or expertise needed to produce cocoa that meets the standards required for international export, especially when it comes to drying and quality.

A significant challenge for export is ensuring the cocoa is adequately dried to prevent mold during shipping. Even with proper drying, cocoa can still be compromised if exposed to moisture or delayed in a humid environment.

For overseas buyers interested in processing cocoa in Colombia, it’s important to consider the available equipment, which may be less advanced and more affordable due to local exchange rates. However, it’s possible to import or obtain higher-quality equipment, hire local labor, and process cocoa paste or fine chocolate for export.

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When working with local labor to process cocoa before export, it’s crucial to have someone you trust to oversee quality control and manage the workforce. While Colombians are known for their warm, friendly culture, lower pay and fewer opportunities can affect the incentive to produce high-quality work.

However, with effective leadership, proper incentives, and commitment, it is possible to cultivate a skilled labor force that meets international standards while providing local employment opportunities.

Conclusion

cocoa from farm to tableTCocoa from Farm to Cup in the Colombian Coffee Axis

This new facility, being developed by a local cocoa association in the Coffee Axis, is set to be completed and operational by January 2022. It aims to boost production and create export-quality cocoa from farm to cup. The facility will feature sliding drying racks, allowing the cocoa to be exposed to the sun for drying or pulled back in to protect it from rain.

Despite its potential, cocoa production from farm to cup in Colombia is still largely unrealized due to limited education and traditional, artisanal farming techniques.

In recent years, economic challenges have pushed farmers and associations to invest more time and effort into improving the quality of their cocoa, aiming for products that can be exported to international markets. With the right investment and focus, there is significant potential to produce a high-quality cocoa product at competitive prices for export.

However, one major challenge is navigating the bureaucratic processes required for cocoa exports. In Colombia, the ICA(Instituto Colombiano Agropecuario) and INVIMA (Instituto Nacional de Vigilancia de Medicamentos y Alimentos) are the governing bodies responsible for export approvals. Unfortunately, these agencies often require significant time, financial resources, and connections to obtain the necessary certifications. This can be a barrier for many local farmers, who may not have the means to secure the required permits.

Interestingly, some of the best cocoa-growing lands are located in areas that have experienced social conflict, where factory farming and large-scale production have been minimal. As armed groups are integrated into society and tensions ease, these regions could open up, offering a tremendous opportunity for expanding cocoa production and creating a sustainable, high-quality industry in Colombia.

If Colombia can protect its local environment, minimize pesticide use, and adopt organic, ancestral cultivation techniques, it has the potential to become a leading producer of high-quality cocoa and chocolate. With time, effort, and continued investment, Colombia could truly become a powerhouse in the global cocoa market.

 

If you would like to learn more about cocoa production in Colombia, or create a tour package that features chocolate – contact us at coffeeaxistravel@gmail.com or +57 312 794 8245 for more information!

Sources:

  1. http://bibliotecadigital.agronet.gov.co/bitstream/11348/3666/1/031.1.pdf  “Guia Technica para el cultivo de cacao – Federación Nacional de Cacaoteros” (Technical Guide for the Cultivation of Cocoa by the National Federation of Cacao Cultivators)
  2. https://pdf.usaid.gov/pdf_docs/PA00W6GT.pdf  “Analisis de la cadena productiva de Cacao en Colombia” (Analysis of the productivity chain of Cocoa in Colombia)
  3. https://www.colombiatrade.com.co/noticias/el-cacao-en-colombia-esta-presente-en-sus-departamentos “Cocoa in Colombia is Present in Her Departments”
  4. https://www.ica.gov.co/getdoc/a14aeacf-0949-4814-965a-627dfb0369a2/cultivo-de-cacao.aspx Cocoa cultivation in Colombia
  5. 3. PRODUCCIÓN Y ZONAS DE PRODUCCIÓN Para …https://www.finagro.com.co › files › 3_produccion_1 Information about cocoa cultivation in Colombia

About the author

Coffee Axis Adventures and Expat Lifestyles meet Wit and Wordpress! I have been writing my whole life in one form or another, and blogging since 2012. My career as a professional writer began in 2013 and this is what I have been doing ever since! My personal mission: Create love and appreciation for local brands, products and entrepreneurial projects of value and quality. Do my part to participate in and help create, a strong local economy that supports local people and their families!

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