PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS
EVALUATION .................................................................. 3.5 
SWEET FRUITY .................................................................. 3.5
CITRUS FRUITY .................................................................. 3.0
FLORAL.................................................................. 1.5
ACRIOLLADO.................................................................. 2.2
COCOA .................................................................. 4.0
FOREST ........................................................................ 1.5
SPICES .................................................................. 0.0
ANNUAL PRODUCTION (MT) .................................................................. 75
MAIN CROP .................................................................. DEC-MAR
MID CROP .................................................................. JUN-JUL
CRIOLLO BEANS .................................................................. 12%
FERMENTED BEANS .................................................................. 78%
PURPLE BEANS .................................................................. 10%
SLATY BEANS .................................................................. 12%
TOTAL .................................................................. 100%
Beans / 100 g.: .................................................................. 79
g./1 Bean: .................................................................. 1,27 g
CERTIFICATION .................................................................. NO
AWARDS .................................................................. NO
Orange
Nuts
Cocoa
Wood
Source: Ing. Ms. Gladys Ramos
Because of the properties of high Trinitarian and moderate white genetics with 12% white beans, the following results are determined in a typical cut test; Fermented beans (±78%), Violet beans (±10%) Slaty beans (±12%).
Regarding the weight: 79 beans correspond to a weight of 100gr. Or in other terms, each bean weighs 1.27gr.
This cacao responds to the humid conditions of the Tumaco environment, where the moderate presence of brackish water from the gulf in the area molds the profile of this cocoa. There are permanently atmospheric conditions like for example that there are no periods of water stress, and a moderate acidity of sweet fruits is a consistent factor.
A good cocoa background dominates, where the following characteristics are perceived; Acidic notes of ripe fruits, walnuts. It’s possible to distinguish the fragrance of flowers and forest in the flavor of wood.
Trinitario &
Criollo
Box type: ‘Chanul’ box channels
Rotation frequency: Every 24 hours
The wet cacao is collected from the farmers directly from their farms during the entire course of the day. The beans are transported to the processing facility in plastic buckets and placed in the wooden drawers towards the end of the afternoon.
Trinitario & 
Criollo
Floor type: Cement
Humidity: 7,5% - 8%
The drying procedure starts in the early hours around 6 AM. Every hour the beans are moved , mainly during the first two days of drying to better separate them from each other. The curtains of the awnings are raised during the day for the air to circulate, and are closed in the evenings to protect the beans from the humidity of the night.
To ensure traceability and homogeneity of the cocoa, we developed a logistics model with the purpose to support the farmers by reducing costs and expenses. We do this by taking on the work of fermentation, drying and transportation of the product. Besides that, we guarantee them the price of the cocoa at the time of the harvest, collecting the cocoa immediately on the harvest days. We have the participation of approximately 12 farmers for the production of this specialty cocoa.
The area planted with cocoa is around 19,400 hectares, with an estimated general production of 2,800 MT per year. 50% of this planted area is considered ‘old plantations’ where the regional hybrids are found (‘Pajarito’, Hartón, etc). A decade ago cocoa crop renewal programs started as an alternative for farmers to illegal crops. These programs introduced clonal-materials in the region such as ICS 1, ICS 60, ICS 95, TSH 565, IMC 67, MON 1 and CCN 51. In our sourcing we make sure, we only work with traditional regional hybrids.
In Tumaco, farmers practice organic farming, in the complete absence of any inorganic inputs. In this region normally the women take care of all the post-harvest work.
The region Tumaco (Nariño)is mainly inhabited by Afro-Colombians and some indigenous people. It has an estimated population of 203,971 inhabitants, 60% urban and 40% rural. The people here are part of the Colombian population hit hard by social inequality and are considered of the low to low-middle class. The local economy is mainly based on agriculture (agroindustry), fishing, forestry and tourism. The main products produced are African palm, cocoa and coconut.
Tumaco, located in the Southwestern region of Colombia (on the Pacific coast of the department of Nariño, near the border with Ecuador) is known as the pearl of the Pacific. It has a humid tropical climate, with different reliefs, from the Andean mountains to the Pacific plains with important geographical areas such as the Bay of Tumaco, Ancón de Sardinas, Cape Manglares and the island of El Morro. Its hydrography consists of important rivers and lagoons of different sizes, like the rivers Mira and Patía.
The temperatures oscillate between 23ºC and 29ºC, averaging 26ºC. With rainfall up to 2.800mm, it is one of the rainiest regions of the world. The relative humidity is high and can reach up to 98%.
Before the arrival of the Spanish conquerors, the region was the seat of the Tumaco ‘La Tolita’ culture. The archaeological remains of this culture are very prominent and are part of the wealth of the current municipality. There are several versions about the commencement of Tumaco. One version states that the Spanish settled on the existing indigenous settlement which formed itself around 1610. A central figure in this narrative is Father Onofre Esteban, a religious figure who advanced his missionary work on the Pacific coast in 1598. According to the anthropologist Father Jose Maria Garrido, Tumaco was founded on November 30, 1640. This is considered the official date for commemorative purposes. The population was fortunate to witness the visit of Pope John Paul II in the year 1986.
In the last decade the municipality has been struggling for a social and political change needed to help its inhabitants improve the quality of their daily life, moving beyond the violent circumstances. Violence and income inequality are the main reasons for the region's lack of development.
SOCIAL RESPONSIBILITY
The main objective is to collaborate and enrich communities, and to be a promoter of good agricultural practices. All of this is made possible thanks to the contribution and union with the PROSPERI FOUNDATION, a non-profit organization, committed to maintaining and promoting the historical, cultural values and agricultural aspects of Venezuela. Through educational programs like "Back to the Farm", the foundation demonstrates that the cultivation of cocoa, is a profitable profession that generates social change.