STEP BY STEP

It all starts in the Colombian countryside, in regions between 0 and 1.200 MASL (meters above sea level) where the finest cacao trees grow, known as cacao Fino de Aroma (fine flavour).

This rare type of cacao only grows in specific cocoa producing countries, Colombia is one of them!

After the cacao tree is planted, it takes around five years to harvest the first cocoa pod.

Each pod takes six months to grow and depending on the cocoa variety they can develop a green, violet, red or yellow colour. There are some differences in terms of flavour, size and quantity of cacao beans inside each pod.  

Then the farmers slice open the mature pods and remove the cacao beans, which are covered in a succulent sweet pulp.

The beans are fermented in natural wooden boxes for six days, a crucial process where the delicious chocolate aroma and flavour is developed.

The beans are then dried under specific tropical sunlight conditions for around four days. 

Once the beans are dried, they are transported to our trusted supplier in Bogota. Here the beans are processed with state-of-the-art equipment and transformed into chocolate couvertures, which are used to cover our Inca Berries, Cocoa Nibs and Crunchy Quinoa, tempering them into mouth-watering chocolate delicacies.

The product takes a 15,000km journey to arrive in Melbourne, where the chocolates are packed and prepared by Bamba and delivered at your doorstep for you to enjoy. 

At Bamba Chocolate, we proudly support sustainable and ethically sourced cacao beans, helping Colombian farmers continue to harvest high-quality ingredients used to produce the most premium chocolate snacks.