Live roots, authentic flavor:

ANEI Premium Cocoa

From the sacred mountains of the Sierra Nevada de Santa Marta and the Serranía del Perijá comes Anei Premium Cacao: a fruit cultivated with profound respect for the land, for life, and for tradition. Produced by Indigenous and peasant families, this cacao is a reflection of organic, agroforestry, and fair agriculture, which protects biodiversity, regenerates soils, and conserves the water sources that give life to the land.

Location

Sierra Nevada of Santa Marta & Serranía del Perijá

Altitude

400-1.100+ meters above sea level

Varieties

Clone, Hybrid and Criollo

Fermentation

Greater than 72%

6-7 days

Drying Period

6-7 days

Season

Harvest: January – December

High season: August - January

Sensory Profile	Profile: Premium Cocoa
Aroma	Intense, with floral notes, nuts and dried fruits.
Flavor	Balanced profile with predominant flavors of pure cocoa, accompanied by notes of honey, red fruits, almond, soft citrus fruits (such as orange or mandarin), caramel, and a subtle touch of spices.
Acidity	Medium to bright, natural citrus.
Bitterness	Soft and elegant.
Astringency	It is low, which makes it very pleasant to the palate.
Body	Silky and round, with good persistence in the mouth.

About the Cocoa

Each bean is carefully selected and hand-fermented, preserving its complex sensory profile: intense aromas, deep flavors, and a texture that speaks of its origin. It is a cacao with soul, embodying the resilient spirit of communities that sow peace, defend Mother Earth, and build solidarity economies from their roots.

When you choose Cacao Anei, you choose more than quality: you choose purpose, you choose connection, you choose the future.