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The wide variety of climates in the department of Huila gives rise to the existence of moorland, forest and desert ecosystems. This diversity is present in the sensory profile of cocoa from Huila.
They consider cocoa production to be a model of community benefit, it continues to be a development alternative and they are interested in advancing in the certification process; at the same time, they are working on social inclusion and generational replacement.
Cocoa certified under the organic certification standard of the European Community (CE), United States and Canada (NOP-USDA).
Selected regional cocoa that meets minimum quality standards
Cocoa from the municipality of Gigante in the department of Huila processed in a plant to guarantee product quality and consistency.
Cocoa produced in the region highlighted for its high potential for use in the food and cosmetics industries
Medium cocoa on the nose. On the palate, medium cocoa accompanied by a low actic acidity, low bitterness and astringency. Low fruitiness along with brown fruits, a soft floral touch and a set of dark woods, spices and nuts, with hints of nutmeg and almond shells that complement a low natural sweetness round out a sample with good balance and intensity. It has a note of bitterness in the residual that affects the final sweetness in the mouth.
Sweet sample with a pronounced acetic acidity with complementary attributes to dark fresh fruits, plum, some spice and nutty notes intense.
