Our Journey to Colombia. The Sacred Cacao Lands
The Sacred Land of the Arhuaco
The Sierra Nevada is a place like no other. For generations, the Arhuaco have cared for this land with wisdom, patience, and love. They see themselves as the ‘older brothers of the world,’ guardians entrusted with preserving the delicate balance of life.
"Cacao grows in harmony with nature, surrounded by other native plants that sustain the ecosystem."
Their care extends to everything—the trees, the animals, and especially the sacred cacao trees that thrive in their agri-forests. For the Arhuaco, every plant and tree is part of a living system that must be respected and protected.
Cacao is at the centre of this system. It’s more than a crop; it’s a symbol of connection, harmony, and resilience. The Arhuaco’s cacao is not grown in industrial plantations but in diverse ecosystems where native plants support each other, creating a self-sustaining environment. This approach ensures the long-term health of the land, while also producing cacao of exceptional quality and flavour.
Cacao: A Sacred Crop
Where does chocolate truly begin?
For the Arhuaco, cacao is a sacred crop—one that holds deep cultural meaning.
Cacao holds a special place in the lives of the Arhuaco. Once lost to them through years of displacement and exile, this sacred crop is now being rediscovered and cultivated with care.
Walking through their agri-forests, we saw cacao trees flourishing alongside yucca, fruits, nitrogen-fixing plants, and other edible crops grown for both sustenance and sale. Every plant serves a purpose—some improve soil health, while others provide shade or additional food security. Unlike large-scale monocultures, which strip the land of its vitality, these agri-forests hum with life.
"Freshly harvested cacao beans, the starting point of every bar of Bean and Goose chocolate."
When cacao pods are ready to harvest, the farmers gather them by hand. The ripe pods are opened on-site, revealing juicy, fragrant pulp—a burst of tropical sweetness. The beans are then taken to a communal processing centre, where the fermentation process begins.
From Bean to Chocolate
Fermentation is a crucial step in developing the rich, complex flavours of cacao. This process can take anywhere from 3 to 8 days, with the beans carefully rotated to allow airflow and consistent fermentation. Once this step is complete, the beans are dried slowly over 6–10 days until their moisture content is reduced to less than 7%.
"Fermented and dried cacao beans, ready for their journey to become fine chocolate."
After drying, the beans are packed into jute bags and sent to our partners at Original Beans for the next stage of their journey—one that will ultimately bring them to our chocolate workshop in Ireland.
A Deeper Connection
When you taste our chocolate, you’re tasting more than just a flavour—you’re tasting a story of resilience, tradition, and deep respect for the land. Our role as chocolate makers is to honour that story, to tell it truthfully, and to connect you to the people and places that make it possible.
"Nature’s balance—preserved by the Arhuaco and celebrated through their sacred cacao."
Every piece of Bean and Goose chocolate is part of something much bigger. It supports sacred lands, ancient traditions, and the guardians of the heart of the world.
Together, we can help preserve these traditions and protect the land for future generations.
Stay with us—there’s always more to come.
Karen & Natalie