Single-origin Colombian cacao beans for bean-to-bar makers everywhere. Lab-tested, graded, and shipped in 25 kg boxes from our US warehouse or straight from Colombia.
TCS-01 cacao grown by Viviana Gómez Sanmiguel and Luis Cala on the Caribbean side of the Sierra. First place in Colombia's Grano de Oro national contest, October 2025.
Magdalena, Colombia
TCS-01
100% well fermented
Sensory 8.5/10
Hazelnut and light wood, a touch of citrus, and a finish of caramel and honey.
Arriving soon
Join the waitlist and we send you a free 1 kg sample, with its lab reports, when the lot lands.
Five moments at Finca Macondo. Each one decides how your chocolate will taste.
TocarTouch
Cut by hand, one pod at a time
Every pod is cut from the trunk by hand, and only when it reaches its point: not too early, not too late. Between harvests the same hands prune each tree to open the canopy to light.
EscucharHear
The crack of a ripe pod
Open a ripe pod and the white pulp is sweet and wet. That sugar is what fermentation runs on, so before the beans go into the boxes the team measures it, aiming for 14–15° Brix.
OlerSmell
Day four smells like vinegar and fruit
Forty-eight hours sealed, then the mass is turned and air comes in. By day four the box runs at 45–50 °C and the air turns sharp and acidic. By day five or six the acidity falls back and the flavors come through. That is when the fermentation stops, by smell and by thermometer.
VerSee
Four to seven days of drying
The beans dry under cover, turned every thirty minutes on the first day, then every hour, then every hour and a half, until they reach 6.8–7% moisture. They come out plump and even, with nothing left on the sieve.
ProbarTaste
88 out of 100, and no defects
Roasted and tasted by an independent panel: chocolate and hazelnut on the nose, citrus acidity of mandarin and neroli, then dried peach, macadamia, caramel and honey. Astringency absent. The rest you have to taste yourself.
In North America, the beans are already imported, FDA-registered and documented under FSVP, and ship from a US warehouse: no broker, customs entry or freight forwarder on your side. Everywhere else, larger orders ship straight from Colombia on the trade terms you need.
Proof
Lab data on every lot
Cut test, moisture, heavy metals, aflatoxins, pesticides and microbiology, sent with your sample.
Continuity
The same profile, again
One defined lot, 1,000 kg in stock. Your second order tastes like your first.
Origen
Colombian at the root
A Colombian company sourcing Colombian cacao: we work the supply chain from the farm and the lab in Colombia to the warehouse and your door.
Escala · Any scale
From a 1 kg sample to full containers
A 5 kg trial for a first batch, 25 kg boxes from US stock, and full containers direct from Colombia for industrial bean-to-bar production. Every order gets the same documentation and the same care.
Prueba de corte · Cut test
Numbers, not adjectives
Three samples of the Macondo lot, cut and counted bean by bean.
Macondo cut test and physical analysis
Fully fermented
94%
Partially fermented
2%
Violet (under-fermented)
4%
Mouldy · slaty · insect-damaged
0% · 0% · 0%
Moisture
7.1%
Bean index
1.8 g / bean
Whole beans
99.98%
Grade
Grade 1 · ISO 2451:2017
Physical examination report No. 0250, December 2025, analyst Edwin Calderón Agudelo. Full reports come with every sample.
Dried Macondo beans from the graded lot
Muestra · How it works
Taste first. Then decide.
Tell us what you makeA one-minute form. We review every request by hand.
We ship the beansA 1 kg sample with the full lab reports, shipping paid by us.
Roast it, then talk to usOrder a 5 kg trial pack or a 25 kg box when you are ready.
Looking for something other than Macondo?Canaán, from the Sierra Nevada, is arriving soon, and we quote orders of 500 kg and up from any of our origins.
One 25 kg box. To try the beans first, request a free 1 kg sample, or a 5 kg trial pack at $16/kg for a first batch.
How much do the beans cost?
$14/kg for orders up to 200 kg and $13.25/kg over 200 kg, in 25 kg boxes. Freight is charged at cost and quoted with your order: no markup on shipping.
Do I need to import the beans myself? Do you ship worldwide?
Not in North America: the beans are already imported, FDA-registered and documented under FSVP, and ship from a US warehouse, so there is no broker, customs entry or freight forwarding on your side. Elsewhere, orders ship from Colombia and we agree the trade terms that suit you.
Are the samples really free?
Yes. Chocolate makers who roast from the bean can request one free 1 kg sample per company. We pay the shipping within the US; elsewhere, tell us where you are and we will work out the best way to get beans to you. Each request is reviewed by hand, so tell us a little about what you make.
Can I order more than 500 kg, or a full container?
Yes. Orders over 500 kg, up to full containers, ship directly from Colombia on the trade terms that suit you. Ask for a quote.
Anything to know before roasting Macondo?
It has a thin husk, so keep it gentle: the tested profile never goes above 125 °C (257 °F). The bright citric note is the variety, not a fault, so do not roast it away. In a test roast the beans lost only 3.4% weight and gave a 75% nib yield. Full roasting notes.
How should I store the beans?
Keep the GrainPro bag sealed, in a cool, dry, ventilated place at 64–77 °F and below 65% relative humidity. Stored that way the beans keep 24–36 months.
