Cristian Enciso
Co-founder
Professional Tourism Guide with 14 years of experience in nature tourism, specialised in birdwatching. Environmental Manager and specialist in Agroecology and Agro-ecotourism Development.
The origin
Our story
A story that already existed, and that we decided to open up to the world.
🌱
40 years agoThe origin
It all began with cacao
Our story began long before the first visitors arrived. It began with cacao.
Cacao has been grown on this land for close to 40 years. For much of that time they were traditional plots, with hybrid trees, little mechanisation and interplanted with coffee. It was a way of farming learned over time, built mainly on the family's knowledge and experience.
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2006The change
Modernising the crop
In 2006 a new stage began. We decided to transform the way we farmed: the coffee sharing space with the cacao was removed and we started modernising the crop, bringing in cacao varieties with better yields.
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Years of learningCountry life
The land was teaching us
They were years of learning, of work, and of understanding the crop better and better. But the farm did not only teach us about cacao. It also showed us everything that makes country life special: the animals, the landscapes, the sounds of nature, the work of the land and the stories that are part of our rural tradition.
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2020The pause
Stopping to look
And then came 2020. The pandemic forced us to stop and look at our surroundings differently. It made us realise that everything we had considered part of our everyday life for years could also become an experience to share with other people.
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Since 2012A new path
The experience that found its place
Cristian, one of the founders, had worked in tourism since 2012, mainly in adventure tourism. After the pandemic, that experience found a new path: bringing tourism to the farm and turning the countryside, the cacao and the nature around us into a close, genuine, family experience.
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The projectThe idea takes shape
A simple idea is born
That is how the idea came about: a tourism project that would show what the countryside has to offer, bring visitors closer to rural tradition, and tell the story of cacao from the crop through to its artisanal transformation.
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2021We open the gates
Vuelo Carmesí is born
In 2021 we opened the gates of Vuelo Carmesí. What began as a family cacao farm started to become a place to welcome, teach, share and connect.
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TodayOur present
A story open to the world
Since then we have been building something that brings together cacao, agroecology, nature, rural culture and tourism, without losing sight of what gave rise to it all: the land and our family's work.
Vuelo Carmesí was not born from the idea of creating a tourist experience. It was born from a story that already existed, and that we decided to open up to the world. Today we want everyone who visits to get to know that story, to walk it, to feel it, and to take a small piece of country life away with them.
Our present
What guides us
Mission and values
Grow cacao with respect, transform it with passion and share it honestly.
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Agroecology
We grow without agrochemicals, promoting practices that respect the soil, the water, biodiversity and the farm's natural cycles.
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Community
We work alongside cacao-growing families in the region, strengthening the local economy and ancestral know-how.
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From crop to experience
We connect growing, processing and tourism to share a genuine cacao experience with our visitors.
Our home
Finca Agroturística Vuelo Carmesí
Set in the Brisas del Tonoa district of Cubarral, Meta, at 800 metres above sea level, Vuelo Carmesí sits where the heat of the Llanos meets the cool of the Sumapaz mountains. Here, cacao, nature and country life come together in a landscape that invites you to stop, explore and take in the land. Across its 1.2 hectares grow 1.200 cacao plants of 8 varieties, all fully traceable, yielding a harvest of around 850 kilos of dry beans a year.
Cubarral, Meta
Colombia
1.2 hectares
of agroecological farmland
1.200 plants
of cacao in production
8 varieties
of fine flavour cacao
850 kg a year
of dry beans
Agroecological management
from day one
Where we are
Getting here · From Bogotá
150 km/ 4 h 30
86 kmBogotá – Villavicencio (the Vía al Llano highway)
60 kmVillavicencio – Cubarral (paved, via Acacías and Guamal)
7 kmCubarral – Finca Agroturística Vuelo Carmesí (paved)
Cars, motorbikes and coaches · paved road
Parking for 4 cars + 1 coach
From plant to chocolate
Our process
01
Conserving the genetic material
We conserve 8 cacao varieties from the region — among them FEAR5 and FSV41 — part of the productive history of this land.
02
Harvest
We pick the ripe pods by hand and select the cacao that goes into our processes and experiences.
03
Fermentation
We ferment the beans in wooden boxes, where the aromas and flavours of the cacao develop.
04
Artisanal transformation
We roast and grind the beans to make artisanal chocolate, and visitors see it up close.
Our commitment
Producing while caring for the land
We believe producing quality food means protecting the environment that makes it possible.
✦Conservation of native species
✦Protection of water sources
✦Responsible production
✦Efficient use of resources
✦Environmental education
✦Promoting sustainable tourism
2
families benefited directly
8
families benefited indirectly
6
jobs per project carried out
The people behind it
The team
The farm in pictures
Want to experience cacao in person?
Book your place on one of our experiences and discover the farm first-hand.
See experiences