Colombian cocoa: the best flavor and aroma, a distinction given to only 5% of beans worldwide "(ICCO) - Colombian cocoa has been named fine or flavor cocoa by the ICCO. Only 5% of the world's commercial cocoa beans earn this title. The quality of cocoa is based on its physical, chemical, and organoleptic features. This combination of factors means that Colombian cocoa produces unique sensations with aromatic properties and chemical traits that make it superior to bulk or ordinary cocoa
Fine or flavor cocoa is cultivated from the cross cultivation of Criollo and Trinitario varieties of cocoa trees. In the past ten years, Colombia has planted regional varieties and Trinitario varieties to guarantee that 100% of production is fine or flavor grade. Colombian cocoa, in fact, was recognized at the second edition of the "Salon du Chocolat" international cocoa awards in Paris for its sweet flavor..
Colombia has a strategic geographic position. As an equatorial tropical country, Colombia enjoys strong sunlight year round. In addition, Colombia boasts a variety of climates and abundant water resources. - Cocoa is native to the Amazon region. Today, it is grown in tropical countries between 18° north and 20° south of the Equator6. It is currently cultivated in regions of Colombia that have the adequate edaphic, physiographic and climatic conditions for cocoa cultivation. (Between 0 - 1,100 m.a.s.l, 24 - 28°C, 1,800 - 2,600 mm of annual rainfall)
Colombia has a potential 2 million hectares for growing cocoa crops. - Corpoica, Fedecacao, and the Ministry of Agriculture and Rural Development (MADR) conducted a study of the zones suited for growing cocoa (scale: 1,100,000) based on edaphic and climate criteria. The study estimated that Colombia has 2 million hectares that could be used for cocoa crops (2013), of which 662,669 ha have either no or minor restrictions. These lands do not require any soil treatment to grow cocoa crops. The other 1.3 million ha have moderate restrictions.
Colombia has the necessary technology - For growing cocoa based on propagation via universal genetic cloning, planting nearly 1,300 trees per hectare, and using management practices and organic supplies as part of its agro-forestry system.BACK