Opita – Colombian 70% Dark Chocolate

Opita is a dark chocolate made solely from cocoa beans and sugar, with a 70% cocoa content. No emulsifiers, added cocoa butter, vanillin, or flavorings have been used to alter the natural character of the cocoa.

Initially, a vibrant and bright citrus character is felt. Then, slightly tart and aromatic nuances reminiscent of orange peel become apparent. The finish leaves a fresh, juicy, and clean character reminiscent of red berries.

The 70% cocoa content preserves the vibrant fruity notes of the chocolate while preventing bitterness from becoming overly prominent. The balance between cocoa and sugar makes Opita's bright aromas more easily noticeable.

The terms citrus, orange peel, and red fruit describe the natural aromatic notes of Opita cocoa beans, not the product's ingredients. The chocolate does not contain orange peel, citrus, or red fruit.

To better appreciate the flavor notes, we recommend consuming it at room temperature, in small pieces, and without rushing.

“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.

Aroma: Vibrant citrus, orange peel, and clean cocoa.

Palate: Bright fruity acidity; balanced and smooth body.

Finish: Refreshing and clean, reminiscent of red fruits.

• For those who enjoy vibrant, fruity, and glossy dark chocolates.

• For those seeking citrus and red fruit notes instead of intense bitterness

• For those who prefer a balanced and approachable profile with 70% cocoa content.

• For those who prefer plain chocolates made only from cocoa beans and sugar.

• For those who value regional and traceable cocoa sources grown in agroforestry systems.