Nicknamed the Pearl of the Pacific, the region of San Andres de Tumaco has managed to preserve great plant biodiversity in its forests.
Of all the cacao-growing regions in Colombia, it is home to the oldest and the noblest varieties.
Carefully sorted and fermented, this chocolate is made exclusively from an assembly of native Trinitario beans.
The plantations, with a maximum size of 1.5 hectares, belong to the farmers. Fermentation and drying are carried out by a producer association, supported by the Swiss Confederation, which can trace the harvests of every planter.