TIBITÓ CHOCOLATE is a Colombian Bean to Bar manufacturer established in 2015.
TIBITÓ was born out of a desire to explore the richness and diversity of Colombian cocoa. This curiosity led us to embark on a countrywide journey to source Colombia's finest cocoa beans.
By working with the very best growers, we have achieved a superior product that gives local cocoa producers the credit they deserve. We engage directly with the cocoa farmers and cooperatives (with no intermediaries) to ensure we obtain top-quality beans while compensating our producers with a premium price for their excellent product.
We have created world-class artisanal chocolate that represents the richness and variety of Colombian regions and their cocoa beans. At our factory in Bogotá, we carefully process the cocoa beans with state-of-the-art machinery to create the product that we love so much – and we hope you will too!
TIBITÓ CHOCOLATE is a wonderful adventure through Colombian cocoa's flavors, aromas, and textures. We are delighted to share this journey with you!
At TIBITÓ, our passion drives us to produce the best artisan chocolate. Ensuring high quality and the best flavor requires meticulous attention to detail and rigorous production processes, beginning with harvesting, fermentation, and drying of the cocoa beans, up to the molding and packaging of each chocolate bar produced by our master chocolatiers.
We work hand in hand with the different regional growers in Colombia to ensure we obtain the best beans available. During this process, we verify that the farmers have optimized the fermentation of the beans, which is an essential step to achieving the best flavor in our TIBITÓ, bars. Furthermore, to fairly compensate the people who plant and produce the best fine flavor cocoa, we buy cocoa at premium prices directly from farmers and cooperatives.
Once the cocoa beans arrive at our plant in Bogotá, Colombia, we begin the roasting process set with specific parameters to bean to bring out the best flavors of each regional cacao. We then crack and winnow the beans to separate the cocoa nibs from the skin and then grind the nibs until it has transformed into warm liquid cocoa liquor. Afterward, we temper the liquor until the silky smooth texture, and shiny surface characterized by our TIBITÓ, chocolate is obtained.
After graduating as a professional chef, Juan Sebastián worked in several pastry shops in Bogotá, where he found his passion: pastry and chocolate making. While working at the Hilton Hotel in Bogotá, the renowned pastry chef Frank Aragón instilled in him a love for pastry, innovation, and creativity.
Afterward, as a pastry chef in a chocolate truffle business, he developed his creativity and learned the processes and techniques of chocolate making. At Tibitó, with the help of innovation, creativity, and research, Juan Sebastián works every day to improve the transformation of cacao into a perfect chocolate bar.
Our production assistants and the excellent administrative team support us in an exceptional way in our daily tasks.