Cacao Disidente was born to create a new little world. A world of cocoa and chocolate that seeks to respond to the demands of bean-to-bar chocolatiers and chocolate lovers, seeking to exalt the best aromatic cocoa in its best form. It seeks to change the perception of what real chocolate is.
Cacao Disidente works hand in hand with producers from various regions of the country, with whom solid relationships are built to exchange ideas and teachings around a single purpose: to co-create cocoa of the highest aromatic quality.
Based on the in-depth sensorial and taxonomic study of cocoa in its most representative and special genetics in Colombia, Disidente manages to select and process the best available materials to obtain a unique experience in high-quality aromatic cocoa chocolate.
The Disidente model seeks a redistribution of value and price throughout the production chain, to give fair recognition to an indispensable link in it, and to encourage efforts in daily work towards improving quality in production and building knowledge at the source.
Every time a piece of a Cacao Disidente chocolate bar melts under your palate, sensations blossom that evoke the wealth and fertility that pulsates in the lands of Colombia.
THE SAS COLLABORATORY It is a company that provides technical advisory services and education in the management of differentiated cocoa during the production, processing, marketing and consumption cycles.
By building and transmitting specialized knowledge and creating cooperation networks between the different links in the chain,THE SAS COLLABORATORYoffers comprehensive solutions to any need related to differentiated cocoa production and marketing projects.
Our cocoa is produced by associations and cooperatives of small producers in fermentation plants. Each production phase is guided by protocols specific to the region, the crops and the desired sensory profile. Each process is monitored by a control system that ensures the quality and consistency of our micro-lots. We have detailed traceability for each micro-lot produced. This allows us to carry out experimental transformations or respond to specific aromatic needs, planning production.
In the production areas, we promote the protection of the agro-biodiversity of cocoa, to preserve the aromatic complexity of the species and characterize the offer of each origin, valuing local biotypes. With our collaboration systems, the producer builds the path to improvement for himself. Through interpersonal relationships with producers, we foster the desire to learn, awakening a passion and promoting processes with collective operations that create self-sufficiency.
