What makes Fine Flavour Cocoa so special and exquisite? A number of factors determine the flavor of this type of cocoa. From its origin to all the industrial processes such as shelling, contribute to giving each of the products made with our Fine Flavour Cocoa a particular and striking sensory profile.
The cocoa’s place of origin is one of those special factors to take into account and today we will talk about Colombian origin. Between 45,000 and 55,000 different species of flora grow in Colombia, which makes it home to approximately 20% of plant species worldwide, including the cocoa tree or Theobroma cacao. Our cocoa forests are no exception, as they host enormous biodiversity of birds, squirrels, and monkeys, among other animals, which become friends with the cocoa and make these forests their home.
According to Fedecacao, there are approximately 176,000 hectares of cocoa plantations in Colombia, in 25 of its departments. In 2019, 59,665 tons of cocoa were produced here. Cacao is planted between 0 and 1300 meters above sea level, in 4 agro-ecological regions: Tropical rainforest, dry inter-Andean valleys, Andean region and the mountains of Santander. In terms of genetics, Colombian crops are planted with cocoa hybrids of universal and regional trinitarian clones.
The sensory properties of the origin cocoa are determined by genetics, climate, and different types of soil. Thanks to our country’s biodiversity, each region supplies us with particular and special conditions that provide us with different flavours. Cultivation and post-harvesting are also key processes carried out by our cocoa farmers, as processes such as the harvesting of properly ripe cocoa pods, post-harvesting, fermentation and drying all have a significant impact on the definition of the sensory characteristics of cocoa.
At Luker Chocolate we work with chocolates from different origins: Arauca, Tumaco, Huila and Santander, and we are working with other origins using our own crops in Necoclí, Huila and Casanare. Below, we highlight four special regions that give our portfolio of origin chocolates its outstanding quality, Luker 1906 :
In Arauca the mountains and the plains are in the same place. This department is located in the east of the country, bordering Venezuela to the north and east, so the soil shares many characteristics with that of the neighbouring country. The sensory profile of Arauca cacao has an aroma with both sour and sweet notes, while its flavour features a low-medium bitterness.
This Fine Flavour Cocoa has sweet tones, with a delicate caramel flavour, along with citrus and fruit notes. It also has a slight astringency, a characteristic bitterness and a pronounced acidity.
Arauca cocoa is the base for our Luker 1906 Milk Arauca chocolate, the perfect combination between the power of the cocoa and the delicacy of the sweet notes; creamy milk and caramel tones round off its profile, finishing with a touch of exquisite fruity and roasted notes. Its cocoa content is 55% and it is highly fluid. We recommend it for coverings, fillings or desserts.
For those who enjoy being adventurous in their culinary experiences, this chocolate can be paired with cheeses such as Plain or Pepper Monterey Jack. This pairing works very well given the milky notes characteristic of this chocolate).
The Huila department is home to the Tatacoa desert and the mountain peaks of Nevado del Huila. It is located in the country’s southwestern Andean highlands. The broad range of climates in this region is conducive to the existence of paramos, forests and desert areas.
All of this diversity is captured in the sensory profile of Huila origin cocoa: it is the representation of the cocoa growing tradition, its aroma is reminiscent of the extensive cocoa crops, and its robust flavour is captivating with delicate citrus and fruit notes, exquisite roasted nuts and warm sweetness. For those who prefer to pair this chocolate with an alcohol-free beverage, it goes perfectly with Earl Grey black tea, where it is the perfect complement to the intense flavour of the tea.
The Huila Colombian cocoa is the basis for Luker 1906 – Dark Huila chocolate. With 70% cocoa content, it has excellent fluidity and is highly versatile for baking and patisserie applications. For dessert making, Huila 70% stands out for its acid notes that provide a distinctive sensory profile.
Tumaco is one of the world’s rainiest regions, despite being two meters above sea level. Tumaco, a municipality of Nariño, lies in southwestern Colombia, near the border with Ecuador, and has a tropical wet climate that extends from the mountainous Andean region to the Pacific plain.
The sensory profile of Tumaco origin cocoa is characterised by its potent cocoa flavour, with defined nutty notes, followed by delicate tropical fruit tones and a subtle acidity. Its flavour presents a good balance between cocoa notes and its typical bitter taste.
Our Luker 1906 portfolio includes Luker 1906 Luker 1906 – Extra Dark Tumaco with 85% Fine Flavour Cocoa content, which can be used for coating, moulding, decoration and other baking applications such as ganache or fillings.
Chocolate with an exquisite and robust profile with a defined aroma, typical of the cocoa of this region. Strong bitter taste balanced with cocoa notes and delicate sweet tones that combined with subtle fruity and nutty notes make this chocolate the best possible expression of dark chocolates. For those who’re ready to be adventurous, you can use this chocolate as a dip for oven-baked crispy bacon, obtaining a delicious contrast between the salty bacon and the cocoa tones. This chocolate can be paired with Tawny Port where both, in small amounts, lead to an amazing mouthfeel.
Santander’s mountainous landscape is full of waterfalls, caves, hot springs, and even volcanoes. It is located in the Andean region, in the country’s northeast. This apparently arid soil, together with other factors, defines our Santander origin cocoa, with its balanced bitterness, low astringency, slight acidity and a delicate fruity tone resembling dark fruits such as plums.
Given the versatility of Luker 1906 – Dark Santander chocolate, it can be used for moulding, as a filling, for decoration and toppings, or in desserts and for decorative figures. Its cocoa content is of 65% Fine Flavour Cocoa and it has a perfect balance of sweet and distinct cocoa notes, with hints of berries and citrus and light spicy tones, which complement the sublime profile of this chocolate. This chocolate can be paired with an Italian wine from the Valpolicella region, to highlight its unique mouthfeel characteristics.
This tour of four representative regions of our country shows that life in Colombia is manifested in the colors of orchids, in the immensity of the impressive wax palms, and in unique flavors such as the Colombian Fine Flavour Cocoa.
Over a million square meters located in an intertropical area make our country a privileged place to grow our cocoa. We invite you to discover all the potential of our ingredients here. Do not hesitate to contact us if you have any questions about our portfolio.