Colombian cocoa and coffee samples

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Rodrigo Castaneda
@rodrigo-castaneda
12/08/14 15:20:35
1 posts

Greetings,

Promain Ltd. is a Colombian company ( www.ingesecltda.com ), leader in agro-industrial technology and processes. We are currently working with international cooperation and support jointly with Tetra Tech ARD in developing new technologies for processing coffee and cocoa.

Under the framework of this project we are working with five types of top quality Colombian products:

1. Green Coffee,

2. Roasted whole bean coffee,

3. Roasted ground coffee,

4. Gold fermented dry cocoa. Characterized by technical fermentation and drying processes which applies technology and science in a controlled environment to produce an extremely clean cocoa bean free of fungus and contaminants,

5. Premium cocoa. Selected cocoa fermented and processed in the traditional-artisan way.

We would like to share some samples at no cost of any of the products mentioned above. In return we only ask to return a short questionnaire that should take less than ten minutes to complete. This feedback will be very helpful to producers.

If you are interested, please respond to cacaoycafe@ingesecltda.com and let us know which products you would like to receive and your mailing address. Please keep in mind that samples are limited.

Thanks!


updated by @rodrigo-castaneda: 04/15/15 19:26:50

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@kapil-jain • 7 years ago

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colorchocolate
 
@colorchocolate • 7 years ago

FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN

Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor,  fair trade / ethically sourced. N o other ingredients added.

The price for this high quality product is as follows:

1 kg - US$ 13

100 kg - US$ 12 per kilo

200 kg - US$ 11 per kilo

Inquires: equalcolombia@gmail.com

- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf

- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf

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Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.