Characteristics

Origin: Colombia

Region: San Pablo de Borbur, Boyacá

Type: Mix of 10 clones of Trinitarios and criollo hybrids

Genetics: ICS-95, TCS-01, SCC-61, TCS-06, TSH-565, CALI-39, ICS-1, ICS-39, ICS-60 and EET-8

Flavor profile

AROMA: The aroma has a moderate acetic bitterness and fruity nuances: apple and red fruits.

TOASTED AROMA: The toasted aroma is composed by fruity fragrances like kiwi and melon, mixed with a citric mandarin and apple. It has a bit of floral essences, fresh herbs and ends with a caramelized, and fresh milk aroma.

SPECIAL FLAVORS: Has an intense fruity and floral taste at the beginning. Complemented by a citric and a strong cocoa and chocolate taste on the side with nuances of walnuts. Green fruits, and coffee bitterness and caramelized.

Harvest and post-harvest

Harvest

March to May; September to December (Main harvest)

Post- Harvest

Origen Boyacá sources fresh cocoa from 100 small-holder farmers and controls the entire post-harvesting process. The post-harvesting facilities use modern measuring devices to control environmental conditions.

Fermentation and drying protocols will be determined according to customers' request. This is a great time for you to contact us and let us know your preferences.

FERMENTATION VARIABLES:

  • Percentage of fermentation can be adjusted to client’s needs (usual protocol 80%)

  • Wooden crates

  • Anaerobic fermentation + aerobic fermentation

DRYING VARIABLES:

  • We use drying tunnels where the cocoa is sun dried.

  • Moisture content can be adjusted to client’s needs. Our drying protocols will be carefully developed to ensure that off-flavors are not developed (6-7%).

  • Slow drying during the first 5 days.

  • Total drying process can take from 5 up to 8 days (depending on the weather).

Story

The cocoa from Origen Boyacá is grown by small-holder farmers who are descendant of the Muisca tribe, the indigenous people that inhabited the fertile highlands around Bogotá, Colombia’s capital. This cocoa is processed in a centralized post-harvesting center that produces high-quality dry cocoa beans and generates a vibrant local economy which underpins the country’s efforts to build peace from the ground up. These cocoa beans express the diversity of their genetics. In a singular, steadfast batch, they are both bitter-driven and fruit-forward, ranging from unctuously nutty to floral.