Raw Cocoa Beans-COLOMBIA Antioqua Finca Betulia B9 100% White Genetics
Description
The cocoa beans are fermented and dried, not roasted.
Region: Antioquia, Colombia
Genetics: Acriollado – 100% White Beans
Flavor profile: Complex and sweet profile with notes of ripe pineapple, carambola, mocha, and subtle alcoholic nuances
Fermentation: Controlled fermentation in small batches for approximately 5 days. Natural drying on wooden terraces for around 7–10 days.
About the region:
The Antioquia region of Colombia is one of the country’s oldest and most respected cacao-producing areas, a territory where agricultural tradition meets extraordinary biodiversity. Its mountainous landscape, rich volcanic soils, and diverse microclimates create ideal conditions for cultivating rare and highly aromatic cacao varieties.
Here, cacao trees grow within natural agroforestry systems, protected by the shade of tropical forests. This environment allows the fruit to mature slowly, encouraging the development of complex and refined sensory profiles. Antioquia is internationally recognized for its fine cacao, characterized by delicate acidity, fruity notes, and the elegance typically associated with Criollo and Acriollado genetics.
Within this privileged landscape lies Hacienda Betulia, a farm that has become an international reference for the preservation and cultivation of rare cacao genetics. The estate is dedicated exclusively to Criollo and Acriollado varieties, including some of the world’s rarest cacao trees producing completely white beans.
At Betulia, every stage of processing is carried out with exceptional attention to detail: small-batch fermentation, continuous monitoring of temperature and fermentation time, slow sun drying, and meticulous manual selection of the beans. These practices preserve the unique character of the genetics while enhancing the natural complexity of the cacao.
Acriollado cacao represents one of the rarest expressions of the cacao tree, valued for its genetic purity and the refined elegance of its naturally white beans. This cacao originates from ancestral Criollo lines traditionally cultivated in farms focused on biodiversity, careful tree selection, and processing methods designed to protect the delicate character of the variety.
The white beans result from an extremely low concentration of anthocyanins, which gives this cacao a remarkably smooth taste, almost free from bitterness, with a subtle and layered aromatic profile. The result is an exceptional fine-flavor cacao, appreciated for its sweetness, clarity, and extraordinary complexity.
