The project was promoted by the French chocolatier from Strasbourg Thierry Mulhaupt who has been recognized as the best pastry chef in the world and chocolatier of the year in France.
The idea of Casa Rivera del Cacao Its idea is to produce organic aroma cocoa in its own cultivation, which allows it to have complete traceability of the fruit, from the selection of the variety to analyzing the fermentation and drying processes. In this way he seeks to achieve a maximum point of quality in the raw material and subsequently in the manufactured product. The farm has a cocoa trail and offers tours to show travelers the chocolate production process.
Casa Rivera del cacao works with its own organic crops (protective and productive agroforestry development for many species) and with vulnerable populations in the area.
Recommendations: When you arrive at the departure point between Pijao and Córdoba you will find a small notice that says “Casa Rivera del Cacao”. You must take the path to the right, via Pijao. At 1200 meters you must turn through the first open road on the left. There is a small sign that says “Casa Rivera del Cacao at 89 meters.” After crossing the bridge, you will find the farm: it is the first large house on the left.
You can find out more information at @casariveradelcacao reserva@casariveradelcacao.com