TUMACO
NARIÑO

Columbia

SHOP THIS ORIGIN

ABOUT TUMACO

Along the southern pacific coast of Colombia 

In an area hit hard by narco trafficking and political conflict, lies 2,394 hectares of cacao. Seven hundred and sixty three registered farmers (two hundred and seventy nine are female) work alongside with Cacao de Colombia on a maintaining centralized processing and drying for cacao. Because of the introduction of centralized 

processing and Cacao de Colombia’s expertise in high-quality flavor development, farmers today earn 70% more income from cacao than they did when selling dried beans to the commodity market supply chain, and have a true sustainable alternative to coca production or involvement with narco groups.

Learn more about this cacao origin

The cacao in the region are intercropped with timber, fruit trees, corn, and beans. 

Cacao de Colombia works with Uncommon Cacao to find chocolate makers who are ready to pay a premium for high-quality beans. 

Flavor Profile of Cacao Beans:

Whiskey, caramel, molasses

FARMER IMPACT

763

Registered Farmers

$229

Average annual revenue per farmer from cacao sold into the UC Network

2.5

Average farm size in hectares

378

Average sales per farmer in wet kilos

POST HARVEST PROCESSING

Fermentation

Centrally fermented in cascading wooden boxes

91% well fermented using FCCI protocol

Harvest Season

October through December

Drying Protocol

Indirect sun on covered bamboo tables and indirect sun on mess drying tables

Hand Sorted 

Fermentation

Centrally fermented in cascading wooden boxes

91% well fermented using FCCI protocol

Harvest Season

October through December

Drying Protocol

Indirect sun on covered bamboo tables and indirect sun on mess drying tables

Hand Sorted 

FERMENTATION & DRYING

Cacao de Colombia, buys wet beans from local farmers and then ferments and dries them at a central fermentary