COCOA VARIETIES
VENEZUELA’s COCOA FEATURES
Flavour cocoa beans from Venezuela often receive prizes at international cocoa contests and some individual varieties are recognized as the standard of quality among cocoa beans.
Venezuela is one of the few places on the planet where the rarest variety of Criollo grows in its pure form and it is notable that presence of different varieties of Criollo hybrids is the main distinguishing feature of Venezuelan cocoa.
All types of cocoa beans produced in Venezuela are usually divided into zones in the territories of which cocoa plantations are located.
Based on our own research, long-term observations of the processes of cultivation and harvest of cocoa, as well as taking into account the centuries-old knowledge of local producers, we offer you to get acquainted with the main types of cocoa beans from Venezuela.
Our company cooperates with various plantations that provide supply of cocoa beans from all zones described, and also has its own plantations on which special varieties of cocoa are grown.
COCOA BEANS FERMENTATION
FERMENTATION TYPES FEATURES
Fermentation is the initial step in processing fresh cocoa beans. Manufacturers relate to this process with special responsibility, since the results of the taste and physicochemical properties of future chocolate are formed precisely during the technological processes of cocoa beans fermentation.
Our company offers cocoa beans of two fermentation levels:
F2 Natural - cocoa beans from a certain zone are naturally fermented without use of special equipment and facilities. 95% of exported cocoa beans from Venezuela have F2 Natural fermentation.
F1 Especial - beans are selected separately on each plantation and fermented in special wooden boxes in the fermentation rooms according to specific protocol.
This provides a chocolatier the possibility to experiment with blends and create chocolate with unique taste and aroma, or to produce original dark chocolate using beans of single grade from specific place, fermented with strict adherence to the fermentation protocol.
AMAZONAS AREA
STATE AMAZONAS
Amazonas zone is located in the south of Venezuela, between the mouths of the two largest rivers of South America, the Amazon and the Orinoco.
In this inaccessible and little-known place on the planet, where the locals still live in tribes, unique varieties of cocoa are grown.
Local tribes produce cocoa beans based on ancient methods of cultivation and harvesting, the secrets of which are passed down from generation to generation over the centuries.
The main varieties prevailing on plantations are Forastero hybrids. Also there are various types of Trinitario hybrids.
The main feature of this region is the ancient technology for growing and fermenting cocoa beans. Local residents carry out fermentation using a special technology that they have been using for hundreds of years. The entire fermentation process has not undergone changes since ancient Maya. It is carried out in separate wooden canoes, made manually from solid wood, which they use in everyday life.
CARIPITO AREA
STATE MONAGAS
Located next to State Sucre, the small town Caripito is famous for its rare and beautiful varieties of cocoa.
This zone is the smallest in terms of production of cocoa beans, but has special differences from most areas of Venezuela. On plantations located in this area, more than 50% of all cocoa trees are varieties of the Criollo breed.
But the main feature of Caripito, which sets it apart from the Sucre zone, is the presence of the rarest and most valuable Criollo cocoa variety - Imperator Blanco (Porcelana).
BARLOVENTO AREA
STATE MIRANDA
(Caucagua, Rio Chico, Higuerote)
In the central region of the country one of the largest cocoa growing areas situates. More than 30,000 hectares of land allocated for the production of cocoa beans.
Cocoa produced in this area is known worldwide as Carenero Superior.
The name of this variety originates from the small old town of Carenero. There was a world-famous port on the territory of the town, from the harbor of which, in ancient times, the most valuable product of Venezuela, - cocoa, was sent. In the times of the conquistadors absolutely all cocoa produced in this region was exported from this port.
Nowadays, only the story of its former glory is left of this port, but the famous quality of cocoa beans reminds us of the great importance of this small port town.
Types of these cocoa varieties contain from 30 to 50% Criollo cocoa, which gives a special and unique taste and aroma to chocolate made from these cocoa beans.
OCUMARE AREA
STATE ARAGUA
(Ocumare de la Costa, Choroni, Chuao)
According to local producers, there is a special area for the cultivation of cocoa, which has a unique geographical location, and is considered the most suitable for the production of flavour cocoa beans. Such a zone is called Ocumare.
On plantations located in this territory, to a greater extent, varieties of the Criollo type predominate, among which a special variety, called Imperator Blanco (Porcelana), is quite common.
But the main pearl of this region is the world-famous cocoa variety - Chuao. In an inaccessible place deep in the mountains, the small village of Chuao is located, the path to which lies along the sea and the tropical jungle. You can get to this village only by boat, or on foot along the mountain trail that was used by ancient tribes.
The ancient secrets of the production and fermentation of cocoa beans, which are kept by the inhabitants of this village, give a special and exclusive taste and aroma to the chocolate made from these cocoa beans.
According to various international chocolatiers, cocoa beans produced on the plantations of this village are recognized as the best in the world.
SUR DEL LAGO AREA
STATE ZULIA
In the west of the country, on the shores of Lake Maracaibo, there is a zone that runs at intersection of three states: Zulia, Merida and Trujillo, known worldwide as Sur del Lago.
Our company specialists have visited dozens of different plantations throughout the state.
We had many meetings with manufacturers, studied their technology, and identified the main features of cocoa beans produced in the Sur del Lago area.
Based on our own analyses and conclusions, we classify cocoa beans grown in this area as the best in Venezuela.
Varieties of the Criollo type predominate on plantations in this region. In this region you in sufficient quantities can find pure Criollo cocoa, which has a very exotic taste and aroma.
On the plantations of this zone, an extremely rare variety of Criollo - Imperator Blanco (Porcelana) is also found.
But the main feature of this zone is the presence on individual plantations of Imperator Blanco cocoa beans (Porcelana) in its pure form. These cocoa beans have a white color in the context, both before and after the fermentation process.
SUCRE AREA
STATE SUCRE
(Rio Caribe, Yaguaraparo, Carupano)
The Sucre area is one of the largest zones in Venezuela in terms of cocoa bean production.
On plantations located in this territory, varieties of the Trinitario type predominate. This is due to the geographical location of the zone, which is located in close proximity to the island of Trinidad.
The island of Trinidad is considered to be the birthplace of Trinitario cocoa beans, but to this day, historians have not come to a consensus about its history.
According to various estimates, up to 80% of all cocoa beans grown in the Sucre zone belong to the varieties of the Trinitario type.
However, among the multitude and variety of plantations for growing cocoa, there are small plantations in the mountainous regions, which are dominated by Criollo trees.
We have met plantations where up to 90% of cocoa grown are Criollo varieties.
Due to the absence of pronounced year seasons, local residents harvest cocoa throughout the whole year, which ensures the constant availability of cocoa and enables uninterrupted supplies to our consumers.
