Manuscript III · FLZ-03
Cacao cien %
Provenance
- Origin
- Finca La Tesalia · Vereda Marmato · Quindío
- Coordinates
- 04°31′N75°41′W
- Variety
- Trinitario — CCN · FSV · FEAR
- Altitude
- 1,200 m
- Fermentation
- Wooden boxes · banana leaves · 7 days
- Drying
- Sun-dried · greenhouse
- Harvest
- Year-round · continuous
- Soil
- Tested · no chemicals
- Producer
- The Flórez family · five generations
The Harvest
Picked ripe. Sorted by hand.
Only fully-ripe pods — burgundy, heavy, knocked dull when tapped — leave the tree. Each lot is sorted by hand for defects before fermentation begins.
The Fermentation
Seven days, banana leaves, patience.
Wet beans go straight into wooden boxes, wrapped in banana leaves. We turn them once a day for seven days. The leaves carry the wild yeasts that build flavor — no starter cultures, no shortcuts.
The Drying
Sun, slow, hand-turned.
From fermentation, beans move to the greenhouse drying floor. Sun-dried over ten to fifteen days to 10–12 % moisture. Hand-turned hourly. Nothing leaves the floor until it's ready.
The Chocolate
From bean to bar — on the farm.
We don't ship our cacao to a stranger. The same family that grew and fermented these beans turns them into chocolate, on the same land. Bars and chocolate de mesa, hand-finished.
Finished chocolate is coming. Write to us if you want to be first.
For Chocolatiers
Single-estate Trinitario, direct from Finca La Tesalia.
Raw beans, fermented beans, paste, finished bars. Tell us what you need.
Inquire — CacaoThe Story
Five generations on the same farm.
The Flórez family helped open this region for coffee in the 1880s. Cacao came later — and stayed. Today our father runs the farm. Sean stewards the brand in the United States.
Visit the origin →