Cacao Ancestral – Sierra Nevada, Colombia

Our chocolate begins with Cacao Ancestral, grown high in the Sierra Nevada mountains of Colombia by the Familias Productoras Indígenas Seynekun community in Pueblo Bello, Cesar. This origin carries deep cultural and environmental heritage — a truly ancestral cacao, cultivated through generations of indigenous knowledge and respect for the land.

The Trinitario variety thrives at 1,200 m altitude in biodiverse forests, hand-harvested and processed in small regional centres such as Jimain, Kuanime, and Gunchuwua. Following the meticulous Cacao Hunters post-harvest protocol, the beans undergo a 7-day fermentation(72 % fermentation rate) and a 14-day sun-drying process on raised beds — all under strict organic certification.

Ethical sourcing and exceptional quality, even amidst the challenges of global cacao production.

The resulting cacao reveals a complex, elegant flavour profile —
notes of cherries, citrus, and wine, balanced with floral rose, guava, passion fruit, and woody resin undertones.

At N2 Sweet Lab, we transform these beans into a pure, three-ingredient chocolate:
organic cacao beans, organic cane sugar, and organic cocoa butter — no emulsifiers, no additives, nothing unnecessary.

This is chocolate in its truest form: fully certified, fully organic, deeply authentic, and made from bean to bar with respect for nature, people, and tradition.