Canaán, Sierra Nevada
Fine-flavor cacao from Finca Canaán, on the Caribbean side of the Sierra Nevada de Santa Marta. Clone TCS-01, 100% well fermented, 8.5/10 on the tasting table.
- 1st place · Grano de Oro 2025
- TCS-01
- Arriving soon
The origin at a glance
| Farm | Finca Canaán, Sierra Morena, Magdalena, Colombia |
|---|---|
| Region | Sierra Nevada de Santa Marta, Caribbean side, about 90 m |
| Growers | Viviana Gómez Sanmiguel and Luis Cala |
| Clone | TCS-01 (AGROSAVIA) · about TCS 01 |
| Cooperative | COOAGRONEVADA |
| Award | 1st place, Grano de Oro national contest, October 2025 |
| Status | Arriving soon. Join the waitlist for a free 1 kg sample. |
| Farm on Instagram | @cacaoscanaan |
| Price | Announced when the lot lands |
What it tastes like
Hazelnut, light wood, citrus, a finish of caramel and honey.
- Nutty5.5Nut kernel and skin
- Cacao4Long-lasting cacao flavor
- Wood3Light wood
- Bitterness3Present, clean
- Fresh fruit2.8Citrus
- Dried fruit2Dried fruit
- Acidity2Low
- Floral1Orange blossom
- Caramel1Caramel, panela
Sensory evaluation of the cocoa liquor, Fundación Carlota, 24 April 2026, on a 0–10 scale. Overall quality 8.5/10, no defects.
A perfect cut test
| Well fermented | 100% |
|---|---|
| Partly fermented · violet · slaty | 0% · 0% · 0% |
| Mould · insect damage · over-fermented | 0% · 0% · 0% |
| Broken · flat beans | 0% · 0% |
| Moisture | 7.3% |
| Bean count | 45 beans per 100 g (about 2.2 g each) |
| Size uniformity | High |
| Physical score | 9/10 |
Fundación Carlota physical analysis of a 500 g pre-shipment sample, 25 April 2026, under COEX and NTC 1252. The lot that lands is tested again, and those reports ship with every sample.
A family farm on the Caribbean side of the Sierra
Finca Canaán sits in Sierra Morena, in the department of Magdalena, where the Sierra Nevada de Santa Marta comes down toward the Caribbean. At about 90 metres the days reach 33 °C and the nights stay near 26 °C.
Viviana Gómez Sanmiguel and Luis Cala grow TCS-01, a fine-flavor clone from AGROSAVIA, Colombia's agricultural research agency, and raise their own seedlings in a nursery on the farm. Canaán is part of COOAGRONEVADA, a cooperative of growers in the Sierra Nevada.
What sets the farm apart for a maker is the record-keeping. Every fermentation is logged: the temperature of the mass at each turn, the air temperature and the humidity, lot by lot. That is how a farm makes the same cacao twice.
En memoria · In memory«Esta foto tiene un valor sentimental muy especial para nosotros. Es el Ing. Agrónomo Alfredo Gómez (QEPD), papá de Viviana, quien tiene todos los créditos de nuestro cultivo.»
“This photo holds a very special place for us. It is agronomist Alfredo Gómez, Viviana's father, may he rest in peace. All the credit for our grove is his.”
How the beans are made
- HarvestRipe pods are cut and opened on the farm, and the fresh beans go straight to the boxes.
- FermentationWooden boxes holding about 400 kg, with holes in the sides so the pulp juice drains as it runs. First turn at 48 hours, then every 24 hours, for about five days.
- RecordsThe temperature of the mass is logged at every turn, with air temperature and humidity, for every lot.
- DryingIn a covered drying house. Two hours of sun on the first day, four on the second, full sun from the third, covered at night. About six days.
Process as described by the farm, May 2026.
Be among the first to roast Canaán
Join the waitlist for a free 1 kg sample. When the lot lands, we ship it with its full lab reports. US shipping on us, one per company.
Join the free sample waitlist