Already back from Colombia and so excited to start sharing with our choco-bloggers this lovely experience!

First, we liked to share Fedecacao’s post, so we have translated here for you. Find the original post on this link attached above;

“Vegan chocolates made with Colombian cacao?

Controlling cocoa bean fermentation for enhanced chocolate flavour is the name of the project Fedecacao is developing with Nottingham’s University, Luisa‘s Vegan Chocolates, Nestec York, Casa Luker Colombia and West Indies’ University. Funding given by Prosperity Agritech Fund. On Fedecacao- Bogota, Martyn O’Dare and Luisa Vicinanza-Bedi from Luisa‘s Vegan Chocolates UK, bean-to-bar business specialized on premium cacao, were welcomed. With the aim of knowing Colombian cacao quality, the business leaders will visit the municipalities of Rionegro (Santander) and Palermo (Huila). Meeting also female cacao farmers that take part on that project in order to generate an approach between producers and international chocolate makers, evaluating the opportunities of including Colombian cacao on their premium products. ” (, 2019)