La Colombiana de Tolima
from Tolima in Colombia
La Colombiana is a noble and fiery ceremony cacao from Tolima in Colombia. It consists of 90-100% high quality Criollo cocoa beans grown by an experienced family farm. The growing region is characterized by its year-round tropical warm climate and a landscape of fertile green rainforests. La Colombiana can be enjoyed in many ways; It is ideal for all moments dedicated to dance, movement and music, but it is also suitable to ignite everyday life with dancing passion.
Feel the Beat
La Colombiana – die Feurige unter den Zeremonie Kakaos
Even visually, the cocoa mass radiates grace and purity. A rich, chocolate-brown to black complexion and a consistent, creamy texture are inherent to La Colombiana. Even before consumption, the cocoa mass gives one great pleasure. During preparation, its powers unfold; high-frequency vibrations swirl around like luminous sparks of a campfire under a dreamy starry sky. With the first sip, the ignition of the heart's fire is unstoppable. The energetic pulsating particles flow through your entire body and the comforting warmth of the blazing flames spreads. El Ritmo Colombiano takes hold of you, makes you merge with precious cocoa and sound, and makes your hips sway in musical unison as if by themselves. What an impressive fusion! The tingling unity of rainforest and volcanic rock, of fire and ice, of music and dance, of body and mind, of ceremony and everyday life - of cocoa and love compressed into just one moment of pleasure.
Diverse cultural & traditional family heritage from a single source
The love of cacao also drives Don Juarez. His family farm in Tolima, in west-central Colombia, has been growing cacao for generations. Over time, he has developed not only an enormous wealth of experience but also a very special awareness of the plant. Thus, Don Juarez not only has a comprehensive knowledge of the plants and their fruits, the cultivation and production conditions, and the further processing of the worthy cacao. He is also well aware of the manifold relationships between man, nature and culture and their significant interaction. Thus, he works exclusively with natural, probiotic fertilizer. The fermentation of the cocoa takes place in natural containers made of wood and banana leaves. The beans are dried in the sun at only 3% relative humidity - ideal conditions to preserve the natural flavor. In order to preserve the health-giving active ingredients of the cocoa, the beans are roasted very mildly. Old stone mills are used to grind the cocoa nibs before the cocoa mass is heated and poured into blocks. The entire production and processing process is carried out carefully and with much joy and love. Respect for mother earth and appreciation of people are an important part of Don Juarez's philosophy of life and his company culture. All that know-how and energy goes into making La Colombiana a true fine cocoa. Its appearance, consistency and unforgettable taste make its nobility tangible with every cell of the body. Pulsating life force from nature to celebrate the sensual being human!