The Gold Winner of the International Chocolate Awards Colombia Competition 2021
Chocolate Sierra Sagrada was born from the idea of the biologist Marco Caraballo Pérez and the industrial microbiologist Andrea Díaz Ovalle, who in addition to being the founding partners of C & D CACAO SAS, the Colombian company that owns the brand, have been passionate about chocolate since they were children.
Sierra Sagrada's process begins with visiting cocoa farms and collection centers where the beans are processed. Once batches are verified under strict quality standards, direct purchase without any intermediaries is made from Arhuaco indigenous paying a fair price, generally above the competitive price offered by other buyers. The cocoa was obtained in a form of dried beans that were processed in accordance with the highest standards of chocolate-making. Later it is processed manually into pure dark chocolate bars with 64%, 72%, and 85% cocoa content. All bars have a very distinctive taste that reflects the differences in the original flavor of this mountainous massif. If you want to have an idea of how cocoa content can influence the taste of your chocolate, this collection is for you.