The story of our chocolate begins in the Colombian region of Arauca, close to the border with Venezuela. It is here where the prized fino de aroma cocoa grows in the wild landscapes between the snow capped mountains and the valleys of the Orinoco.
Once the cocoa has been harvested the beans and pulp are removed and the process of fermentation begins. This skilled process more than any other affects the final aromas and flavours in the chocolate. After fermentation the beans are left for several days in the sun to dry.