Opita Cocoa Beans
100% pure roasted cocoa beans from single-origin cocoa grown in Rivera, Huila region of Colombia.
Vibrant citrus and orange peel notes are complemented by a fresh, clean finish reminiscent of red berries.
Contents:
Roasted Opita cocoa beans
Single Origin Cocoa | Vegan
Our 100% natural product contains no preservatives, sugar, artificial or nature-identical flavors, colors, or aromas.
Opita cocoa beans are carefully roasted without added sugar or any other additives. This traceable cocoa lot from the Huila region of Colombia offers the fruity and vibrant character of cocoa in its purest form.
The first bite reveals a distinct and bright citrus character. This is followed by aromatic, slightly tart nuances reminiscent of orange peel. The finish leaves a fresh and clean taste reminiscent of red berries.
While these flavors are perceived as more rounded with sugar in the form of chocolate, they are drier, denser, and more pronounced in pure cocoa beans. Opita therefore offers a character that sets it apart from classic, dark, and heavy cocoa profiles; it stands out with its vibrancy and fruity acidity.
The terms citrus, orange peel, and red fruit describe the natural aromatic notes of Opita cocoa beans, not the product's ingredients. The product does not contain orange, citrus, red fruit, or sugar.
It can be enjoyed as a snack; crumbled over granola and desserts; or served as a vibrant, unsweetened accompaniment to filter coffee.
Aroma: Vibrant citrus, orange peel, and clean cocoa.
Palate: Bright fruity acidity; intense, lively and slightly bitter.
Finish: Refreshing and clean, reminiscent of red fruits.
“Opita” is a local word used in Colombia to describe people from the Huila region. This cocoa also takes its name from its direct connection to the Huila land where it is grown.
Cocoa is grown in the Rivera region of Huila, at an altitude of approximately 700 meters. The cocoa trees, which are Trinitario clones, develop in an agroforestry system under the shade of fruit and forest trees. Harvesting is done manually between September and March.
Opita is not a single farm, but a traceable Rivera lot bringing together cocoa from producers in the same region. Working with the producers, Corcacao provides technical support on selective harvesting and plant health, while helping to ensure that post-harvest processes are carried out to a common quality standard.
The harvested beans are fermented in wooden crates for six days under controlled conditions. Then, they are dried on elevated drying beds for approximately 16 days, with temperature and humidity regularly monitored. This project, a collaboration between Corcacao, Cacao Hunters, and Nahù, represents the transformation of cocoa, long considered a secondary product in Huila, into a high-quality, distinctive product.
• For those who want to taste unsweetened and pure cocoa beans directly.
• For those who prefer vibrant, fruity cocoas instead of dark and heavy profiles.
• For those seeking citrus, orange peel, and red fruit associations
• For those who value regional and traceable cocoa sources
• For those looking for a bright and characterful accompaniment to their filter coffee.