Facebook Pixel

Colombia and cacao

cocoa-colombia-produciton

Cacao in Colombia

The origins of cacao in Colombia can be traced back to pre-Columbian times when indigenous communities, such as the Tairona and Muisca, cultivated and revered the cacao tree. Cacao held a sacred status, used in rituals, ceremonies, and as a form of currency. The indigenous people not only consumed cacao but also incorporated it into their religious practices, considering it a gift from the gods.

With the arrival of Spanish colonizers in the 16th century, Colombia became part of the global cacao trade network. The Spanish recognized the economic value of cacao and established plantations along the Caribbean coast and other suitable regions. The legacy of this colonial-era cultivation laid the groundwork for Colombia’s enduring connection with cacao.

In the post-colonial period, cacao production faced challenges, including economic fluctuations, changing agricultural practices, and shifts in global demand. However, the resilience of Colombian farmers and the enduring cultural significance of cacao ensured its continued presence in the country’s agricultural landscape.

Colombian cacao is some of the world’s finest – 95% of Colombia’s cacao exports are considered “Fine Flavour” by the International Cacao Organisation. Cacao, the raw ingredient in chocolate, is also an important part of the country’s bid to cut coca production and end its internal conflict. The Colombian government has provided tax incentives and subsidies to help farmers switch from illegal crops to cacao and it’s working. High demand and high international prices have convinced farmers to stick with the magic bean. Once a closely-guarded secret, Colombia’s cacao production has increased by tens of thousands of tonnes in recent years.

The average size of a Colombian cacao farm is just 3.5 hectares and with the world’s taste for chocolate outstripping supply, the benefits go straight to Colombian families. Many areas where cacao is produced have seen the worst of the country’s conflict and this alternate source of income has proved a lifesaver. Colombian cacao production is flourishing in departments including Santander, the north of Antioquia and the south of Córdoba.

Colombian cacao production has focused on its domestic market for years because Colombians love chocolate. The most popular form is Colombian-style drinking chocolate, prepared by breaking a chunk of cocoa from a block and heating it with milk or agua de panela (made from unrefined sugar) Once it’s hot, the chocolate is frothed with a molinillo and served with different kinds of typical foods and preparations like arepa con queso, tamal, bread or with a complete breakfast that includes caldo or eggs.

In recent years, Colombia has witnessed a renaissance in its cacao and chocolate industry. The country has transitioned from being primarily a cacao exporter to a recognized producer of high-quality, fine-flavour cacao and artisanal chocolates.

Artisanal chocolate makers like Cacao Hunters and Luker Chocolate have played a pivotal role in elevating Colombian chocolate to international acclaim. They prioritize ethical sourcing, sustainable farming practices, and collaboration with local communities. The result is a spectrum of chocolates that showcase the diverse flavours and nuances of Colombia-origin cacao.

Cacao Production in Columbia

The average size of a Colombian cacao farm is just 3.5 hectares and with the world’s taste for chocolate outstripping supply, the benefits go straight to Colombian families. Many areas where cacao is produced have seen the worst of the country’s conflict and this alternate source of income has proved a lifesaver. Colombian cacao production is flourishing in departments including Santander, the north of Antioquia and the south of Córdoba.

Colombian cacao production has focused on its domestic market for years because Colombians love chocolate. The most popular form is Colombian-style drinking chocolate, prepared by breaking a chunk of cocoa from a block and heating it with milk or agua de panela (made from unrefined sugar.) Once it’s hot, the chocolate is frothed with a molinillo and served with different kinds of typical foods and preparations like arepa con queso, tamal, bread or with a complete breakfast that includes caldo or eggs.

In recent years, Colombia has witnessed a renaissance in its cacao and chocolate industry. The country has transitioned from being primarily a cacao exporter to a recognized producer of high-quality, fine-flavor cacao and artisanal chocolates.

Artisanal chocolate makers like Cacao Hunters and Luker Chocolate have played a pivotal role in elevating Colombian chocolate to international acclaim. They prioritize ethical sourcing, sustainable farming practices, and collaboration with local communities. The result is a spectrum of chocolates that showcase the diverse flavors and nuances of Colombia-origin cacao.

cacao production in Colombia

Colombian Craft Chocolate Makers

Chuculat

The inception of the Chuculat brand was realized in 2013, established by famous Colombian cacao company Agrobiz. The brand positioned itself with a central social responsibility at its core: to empower small Colombian chocolate producers by connecting them directly to different markets. The brand produces and sells premium hot chocolate, cacao nibs and single origin dark chocolate bars from different regions across the country, exhibiting the origin of cacao in Columbia.

Cacao Hunters

This Colombian-Japanese duo took their inspiration from Carlos’s 12 years working for the Colombian Coffee Growers Federation when they founded Cacao de Colombia and their brand, Cacao Hunters, in 2009. The pair is passionate about social responsibility, running a cacao school focused on technical and sustainable growing and harvesting, as well as offering generous incentives to farmers. Cacao Hunters, which buys cacao beans from farmers across the country and processes its chocolate in Popayan, works closely with indigenous tribes such as the Arhuaco. In 2015, the company’s Arhuaco 72% dark chocolate bar won gold at the Chocolate World Finals in London, and in 2016 they asked Arhuaco leader Hernan to represent them at Tokyo’s Salon du Chocolat.

Lök Foods

Lök Foods’ Alberto Henao and Maria Carolina Angulo are on a mission to teach the world about chocolate’s role as a superfood and dispel any myths caused by poor quality cacao production. This gourmet food company works directly with Colombian cacao farmers, mostly in Tumaco, Santander and Arauca, to produce natural, healthy chocolate of the highest quality and take advantage of the antioxidant properties of premium chocolate. Lök Foods generates jobs on small farmsteads and offers products including milk and dark chocolate candy bars, chocolate-covered coffee beans, chocolate-covered uchuvas, and even Colombian coffee.

Cacao for Good

An award-winning French chef, Thierry Mulhaupt graduated from the Beaux Arts in Paris and the owner of Maison Thierry Mulhaupt, has founded an opportunity to produce some of the world’s finest chocolate in Quindio, Colombia. His partner, José Luis Pérez Arango, is an expert in the selection and pairing of cocoa varieties.

Cacao for Good started as a project in 2019, when Maison Thierry Mulhaupt acquired a 10-hectare plantation in Colombia. This plantation, called Casa Rivera del Cacao, was a bamboo forest and a refuge for exceptional flora and fauna. He transformed an existing plantation of plantains into land for a cacao plant with hopes of producing exceptional Colombian chocolate, collaborating with Colombian farmers and supporting agricultural workers and local economic development.

Juan Choconat

With a mission of social responsibility, trying to find a way for small farming families in Colombia to prosper and develop, Juan Manuel and his girlfriend Natalia created Juan Choconat in 2014. A Colombian chocolate brand that supports small cacao growers and represents the story of cacao in Columbia, they produce a variety of different types of chocolate from San Bernardo, a rural province located in Ibague.

Currently there are 80 small peasant families who grow cacao beans for Juan Choconat in municipalities of Tolima such as Ataco, Rioblanco, Prado and the twelve corregimiento of Ibagué. Juan Choconat’s chocolate was chosen at the International Chocolate Awards as one of the best in the world.

Final Words

As Colombia continues to showcase its fine-flavor cacao production and sustainable practices on the global stage, it not only contributes to the world of chocolate but also preserves and celebrates its rich cultural heritage. The flavors of Colombian chocolate tell a story of terroir, tradition, and the enduring bond between the people and the cacao tree.

    Let's Get Social

    Don't feel like baking? Support comes in all forms. Follow us online for inspiring content and engage with us to extend our impact.
    Scroll to Top