PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS
EVALUATION .................................................................. 3.3 
SWEET FRUITY .................................................................. 3.5
CITRUS FRUITY .................................................................. 3.0
FLORAL.................................................................. 1.0
ACRIOLLADO .................................................................. 2.5
COCOA .................................................................. 4.0
FOREST .................................................................. 0.0
SPICES .................................................................. 0.0
ANNUAL PRODUCTION (MT) .................................................................. 100
MAIN CROP .................................................................. DEC-MAR
MID CROP .................................................................. JUN-JUL
CRIOLLO BEANS .................................................................. 10%
FERMENTED BEANS .................................................................. 76%
PURPLE BEANS .................................................................. 12%
SLATY BEANS .................................................................. 12%
TOTAL .................................................................. 100%
Beans / 100 g.: .................................................................. 87
g./1 Bean: .................................................................. 1,15 g
CERTIFICATION .................................................................. NO
AWARDS .................................................................. YES
Tangerine
Nuts • Candy • Sweet
Cocoa
Source: Ing. Ms. Gladys Ramos
This cacao presents high Trinitarian and low Criollo genetics with a presence of 10% white beans. This results in the following results when a cut test is performed: (±76%) fermented beans, violet beans (±12%) slaty beans (±12%).
Regarding the weight: 87 beans would give a weight of 100 gr. Or in other terms, each bean has an average weight of 1.15gr.
"The present cacao agriculture in Huila, allows a great diversity of pollinating insects. As a result, the sweetness of the cacao tree influence stands out as a positive characteristic", According to: Ms. Ing. Gladys Ramos
"The aromas emanating from this cacao are characterized by their moderate acidity of fresh fruits with open acidity, as well as sweet cane, honeys from wildflowers and coffee plantations. This microclimate is characterized by low green forests, with diverse fauna with many sorts of birds transporting seeds", Said Ms Ing. Gladys Ramos.
Trinitary Box type: Wood
Turn-around frequency: First day 48 hours, second day 96 hours, last turn around 120 or 144 hours.
Farmers leave the harvested cacao in plastic bags for 12 hours and then take it to the post-harvest facility where its placed in wooden drawers.
Trinitary Floor type: Drying drawers
Humidity: 7,5% - 8%
The drying procedure starts in the early hours of the day. The exact drying time is determined by the weather conditions which may vary. During drying, every hour is used to move the beans (mainly in the first two days) in order to separate them from each other.
Huila cocoa has a silver statuette of the Academy of Chocolate 2016 represented by Choctree.
Huila Rivera is a green and flourishing Colombian area, famous also for the coffee production. It has a population of 18,797 inhabitants. Most of them reside in rural type of housing with low middle class amenities. The productive cocoa land size has an average of 750 hectares, with a estimated general production of 600 MT per year.
The producers of the Rivera region are organized through the Association of Cocoa Producers Rivera "ASOPROCAR", constituted the 20 October 2001. This group of farmers is aged between 35 and 85 years. It’s a dedicated group that works with great care, passion and responsibility to produce the valuable beans.
The association ASOPROCAR has grown from 60 producers to 180 members. In the post-harvest facility there is always activity from between 15 and 20 farmers, all dedicated to the purpose to obtain the maximum potential out of their cocoa.
One of the objectives of the association is to reach both national and international markets, eventually with the end-goal to improve the standard of living of the community.
The Neiva region is located in the southwest of Colombia, at 20 km of the capital Neiva in the province of Huila.
The area has an extension of 435 km2. In this area two different sub-regions are distinguished. To the east, a mountainous area, pertaining to the western slope of the Eastern mountains. In the west, we find a flatter landscape in the valley of the Magdalena River.
Due to their formation, these slopes present a gradient from warm to medium and cold thermal floors, irrigated by the waters of the rivers; Arrayanal, Blanco, Frio, Negro and Magdalena rivers.
We all know that both micro and macro-fauna play an important role in agriculture. Wildlife is abundant in Neiva, with a wide variety of birds that act as seed carriers, along with some Mammals, they are influential biological controllers.
The region of Neiva is popularly known as the ‘Green province of Colombia’. Temperatures range from 12°C to 28°C, with an average temperature of 25°C. Rainfall is between 1,000 and 4,000mm in the wetter areas. The average relative humidity is 49%.
The people here live among beautiful mountains, blue skies and crystal clear waters. The first settlers established themselves in the years around 1800. In this period these lands had no name, it was still undiscovered land inhabited by the ‘Tama’ natives who were characterized by their belligerence. According to stories of the ancestors, eventually they all fled because of the fears of the volcano located in the area close to Salado and Aguas Calientes.
Later in the year 1888 the original inhabitants originating from the mountains, were united with merchant colonizers and Augustinian missionaries. Among this group for the first time the name Rivera Huila was used to indicate this territory.
It was in 1943, that the foundation of San Mateo was declared a municipality, which would later be named Rivera, in honor of the writer of La Vorágine.
Rivera has known violent events like; the attempted capture of a part of the Guerrilla movement in August 13, 1987, the murders of some leaders and politicians of the municipality, including the massacre of the Councilmen. Though nowadays Rivera lives peacefully, knowing that these outbreaks of violence have been isolated and belong now to the past. The ‘Riverenses’ as the locals are called, are an optimistic people and dream of a better future for their communities. They are proud of the land that gave birth to them.
SOCIAL RESPONSIBILITY
The main objective is to collaborate and enrich communities, and to be a promoter of good agricultural practices. All of this is made possible thanks to the contribution and union with the PROSPERI FOUNDATION, a non-profit organization, committed to maintaining and promoting the historical, cultural values and agricultural aspects of Venezuela. Through educational programs like "Back to the Farm", the foundation demonstrates that the cultivation of cocoa, is a profitable profession that generates social change.