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Single Origin Chocolate: Colombia

Since the 1980s. Colombia has been self-sufficient with cocoa, and rarely has ever had to import product to keep up with local demand. Due to the well-known Ebola outbreak in Africa in 2015, the commodity was not exported nearly as much as it had been previous, and Colombian cocoa in particular gained tremendous momentum due to this initial shortfall, not to mention the rise in prices. Colombian farmers came to realize the potentially profitability of the crop, and are even transitioning to cocoa and away from their coffee plantations. Colombian cocoa in particular can provide a wide variety of flavor profiles: it consist of earthy, bitter, caramel, to sweet, floral, vanilla.

Reference: Donaldson, E. (2017). Colombian Chocolate: From Coca to Cocoa.


Located in the North-West region of South America, more and more producers are beginning to source their beans from Colombia to incorporate their rich flavor profiles. The Pralus Colombie bar in particular is a great start for someone looking to get into dark chocolate; although it is 75% cocoa content, it offers a well-balanced sweetness, which can be noted similar to that of butterscotch. Michel Cluizel’s Colombia feature has an extremely complex flavor profile, with transitioning flavor notes the longer it sits in your mouth. Looking to bake with Colombian chocolate? Guittard also manufactures baking bars, utilizing Trinitario beans to provide long and deep chocolate flavors accented by pleasant hints of spice. Explore our Colombian-origin chocolate from World Wide Chocolate today.

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