Hacienda Betulia was founded by Juan Pablo and Christian Vélez in northwest of Antioquia in a typical cacao growing region, near Maceo. The farm was the first to receive the BAP (Best Agricultural Practices) certificate in Antioquia, and in 2018, its cacao was awarded by the National Federation of Cocoa Growers as the most innovative cacao in Colombia.
Fermentation is a key step, which characterizes the unique flavor of these cacao. For this step, they use neutral fermentation boxes, located in a room specifically designed for this, producing homogeneity and efficiency in the process. These are operated with precise control throughout the aerobic and anaerobic fermentation, periodically measuring the temperature and PH of the beans.
For the drying process they have 200m2 to ensure a slow and homogeneous drying. Also the grains are protected from the mid-day sun with mobile carros.
Dark milk with Colombia B6 Criollo cacao from Finca Betulia. Sweet berries, hazelnut and creamy yogurt notes.
Country of production: Spain
Origin of beans: Colombia, Finca Betulia
Cocoa variety: Criollo
Cocoa content: 55%
Dietary features: vegan, dairy-free.
How to store your chocolate: store in a cool dry place ideally at a constant temperature of 18 - 20 C
Organic cacao beans, organic cane sugar, organic cacao butter, milk powder.
In the beginning, there was coffee and passion to roast the best product possible. Paloma and Marco, the co-founders of Puchero roastery, are from Spain and Italy respectively. After living in London for several years, they decided to stop, reflect and take a new approach to life. They travelled to new places and met incredible people along the way, whose love for the exciting world of coffee rubbed off on them. Together, they created Puchero, which has grown since 2015 to become a leader in specialty coffee and one of the best roasters in Spain. But the story doesn’t end there. Three years later, chocolate came into their lives. Inspired by the infinite nuances of cacao from around the world, at Puchero they roast beans that have been harvested and dried on the farm by small-scale producers to make bars of craft chocolate.