Colombian Chocolate & Cacao

Colombia isn't just one of the world's great coffee-growing countries — it's also home to some of the finest fine-flavor cacao on earth. At Colombino, we bring the same direct-trade philosophy from our coffee to our chocolate: real cacao, real farmers, real traceability, from bean to bar.

Single-Origin Colombian Chocolate

Most chocolate on grocery shelves is blended from cacao sourced across several countries, optimized for consistency over character. Single-origin Colombian chocolate is different — each bar reflects the specific terroir of the region it came from, the same way a single-origin coffee does. Colombia's cacao belt spans Tumaco, Putumayo, Huila, Meta, Córdoba, Arauca, Casanare, and Cauca — each contributing distinct flavor notes shaped by soil, elevation, and fermentation.

Fermentation & Drying: Where Chocolate Flavor Actually Comes From

Just like coffee's washed, honey, and natural processing methods shape cup character, cacao's fermentation and drying process shapes chocolate character. Properly fermented cacao develops the fruity, floral, and complex notes that separate fine-flavor chocolate from generic cocoa — under-fermented beans taste flat and astringent by comparison. We work with producers who take this step seriously, because it's the difference between chocolate that tastes like chocolate, and chocolate that tastes like something extraordinary.

Drinking Chocolate, Pittsburgh Style

Beyond bars, our drinking chocolate brings the same direct-trade cacao into a warm, traditional cup — rich, never overly sweet, and unmistakably real. Available at all 3 Colombino locations in Pittsburgh, or shipped to your door alongside your coffee order.

Explore Our Chocolate

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