At COLOMBINO Coffee, we honor the purity and complexity of Colombian cacao by using a meticulous bean-to-paste process. Unlike commercially processed cocoa that undergoes alkalization (commonly known as Dutch processing) to reduce acidity and darken the color, our cacao beans are roasted and processed in their natural state. This ensures the preservation of their inherent nutrients, antioxidants, and vibrant flavor profile, offering a more authentic and wholesome product.
Our process begins with carefully sourcing premium cacao beans from Colombia, grown using sustainable agricultural practices. The beans are roasted at precise temperatures to unlock their full spectrum of natural flavors without over-roasting, which can mute their fruity, nutty, or floral notes. After roasting, the beans are cracked and winnowed to separate the nibs from the husks. The nibs are then stone-ground into a pure cacao paste, retaining all the natural fats (cocoa butter) and the complex layers of flavor that are often lost in industrial processing.
This approach results in a rich, bold, and deeply nuanced product, free from added chemicals or excessive processing. Our cacao paste is the foundation of our hot chocolate, blending seamlessly with our panela-based simple syrup for a natural, unrefined sweetness.
Unlike alkali-processed cocoa, which sacrifices much of the cacao's natural antioxidants and micronutrients in favor of a milder, more uniform taste, our method celebrates the integrity of the cacao. The difference is palpable: our hot chocolate offers a creamy, full-bodied experience with lively, authentic flavors that pay homage to the terroir of Colombian cacao, making every cup a true reflection of its origin.
