Ethically and transparently sourced, fine aroma whole cacao beans from Colombia.
OUR STORY
Wild Bean Cacao started with a simple idea: smallholder farmers in Colombia grow some of the world’s finest cacao, but many can’t reach the buyers who value it - craft chocolate makers who care about flavour, origin, and ethics.We decided to become the bridge.By working directly with farmers, we create transparent, traceable pathways connecting them with chocolate makers around the world. We honour the farmers’ stories, rooted in the care of each tree and harvest, and recognise their labour as integral to fine chocolate.
Why work with us?
Direct trade
We work on the ground in Colombia, with farmers so that fair price practices benefit entire communities.
Cacao storytelling
We document the people, places, and processes behind each cacao lot so that buyers can connect to the source.
Reliable suppy
With established logistics networks, we ensure consistent supply chains and reliable delivery for your business.
Source Farms
Our cacao comes directly from growers in Meta, Colombia, committed to quality and agroforestry-based sustainability.Meta is a region that offers ideal conditions for specialty cacao, with fertile plains nourished by the Ariari River and framed by the Cordillera Oriental and Serranía de la Macarena. This unique geography creates a rich terroir that supports exceptional flavor development and consistent quality.
Villa Mafe
Farmers: Enith Sanabria and Fernando CoyLocation: Guamal, MetaFarm size: 1.5 hectaresVarieties: San Vicente-41, FEAR-5, TAME-2, and TCSH-5, IMC-67Quality: Organically certified by KIWA. A fine-flavor and aroma cacao with notes of chocolate, nuts, wood, earthiness, forest, flowers, caramel and a hint of a hint of citrusFermentation: Fermented in wooden boxesDrying: Natural sun drying on raised mesh bedsFarm profile: Woman-owned farm, works with the women growers’ associations. The farm is made up of a rich biodiverse forest of plants and trees, including a native wild cacao species.Awards: National Gold Cacao in 2017, 2021, and 2024; Regional Gold Cacao, 2022; Cacao of Excellence, Gold category, 2023 (Amsterdam); Nominated among the 200 best in the world in the Cacao of Excellence, 2025; National Gold Bean, Arauquita–Arauca, 2024
Mi Terruño
Farmers: Alfonso Ramirez and Luz Marina GomezLocation: Guamal, MetaFarm size: 3.5 hectaresVarieties: Tame 2, Arauquita 5, and Saravena 13Quality: Fine aroma, fruityFermentation: Wooden boxes are used, turned at 24, 48, and 72 hoursDrying: Sun drying on raised wooden beds, with zinc sheets used to cover in case of rain.Farm profile: Native trees, traditional food crops (cassava, plantain, banana), and exotic fruits (mango, citrus, rambutan, mangosteen, cacay)
La Ilusión
Farmer: Alejandro GutierrezLocation: San Isidro de Chichimene, Acacias, MetaFarm size: 15 hectaresVarieties: San Vicente 41, FEAR-5, ICS-1; LUKER-40 and national variety CCN51Quality: Fine-flavor and aroma cacao characterised by (1) fruity flavours, with notes of green citrus; and (2) caramelized flavours, with woody notes and strong chocolate flavourFermentation: Rotationally fermented, from 1 to 6 days in wooden boxesDrying: 5–7 days of drying on raised mesh beds in a greenhouseFarm profile: Contains native forest and rare wildlife, including the endemic Socay monkey and 66 bird species. It blends biodiversity conservation with productive land use and sustainability
Los Laureles
Manager: David CortezLocation: El Castillo, MetaFarm size: 100 hectaresVarieties: San Vicente-41, FEAR-5, ICS-1Quality: Fine-flavor and aroma cacao. Notes of nuts, aromas of panela (unrefined cane sugar) with some acidic fruit flavours such as citrus, blueberry and blackberry. On the palate, it is creamy and sweet.Fermentation: Fermented in wooden boxes: San Vicente-41 matures early, ICS-1 has an intermediate fermentation time, and FEAR-5 ferments more slowlyDrying: Natural sun drying on raised mesh bedsFarm profile: Agroforestry systems rooted in the fertile soils of the Ariari River plains, surrounded by rich riparian forest biodiversity and set against the foothills of the Eastern Cordillera.
About the owner
Carlos Gonzalez spent the past 10 years studying cacao as a research scientist, tracing its wild relatives across Colombia. His research focused on understanding how these resilient wild varieties can help farmers cultivate climate-resilient cacao species, strengthening both biodiversity and farm sustainability.While headquartered in Malmö, Sweden, Carlos spends his time in Colombia, working closely with smallholder farmers to test climate-resilient cacao species and support sustainable production. By combining scientific knowledge with hands-on collaboration, he supports farmers in protecting their livelihoods while producing some of the world’s finest cacao.
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© Wild Bean Cacao 2025