A REAL TREASURE
VENEZUELAN COCOA LANDS
The Fine or Flavour Cocoa denomination is an International Cocoa Organization (ICCO) classification, which describes an exquisite aroma and flavor.
Venezuelan cacaos are classified by this organization as 100% Fine Cocoa.
The Venezuelan soils produce one of the best cocoa of the world; thanks to its conditions of height, humidity, and location; the cacao lands of Venezuela are a real paradise full of fine aroma cacao trees.
It has been scientifically proven that the first cacao plants on planet earth were born in two areas of Venezuelan territory. One, located in the south of “Lake of Maracaibo”, a region that covers parts of the states Zulia, Mérida and Trujillo, forests of cocoa trees so-called "Cacaos Criollos", known for the opalescent quality and whiteness of its almonds, its fruity flavor and the sensuality of its aromas, capable of giving an incomparable chocolate with delicate and persistent flavor. The other zone of Venezuela where the cacao trees were born is a region that covers “Paria”, “Delta del Orinoco” and “Amazonas”; there were born the trees of “Forastero” species, appreciated for their strength, resistance, and productivity, rather than for their aromas or flavors.
The “Trinitarios” cacaos, descendants of the Criollo and Forastero or Amazónico were born in the zones of the Delta of Venezuela, from where were brought to the island of Trinidad.
For this reason, Venezuela is called the Homeland of Cocoa.
Theobroma cacao is the taxonomic classification for the plant also called the cacao tree and the cocoa tree, which is a small (4–8 m (13–26 ft.) tall). It grows in warm climate areas, between 20 degrees latitude north and south of the equator.
The noble Criollo. It is originated in central and western Venezuela. What the fine Arabica bean is to coffee, the even finer and rarer Criollo bean is to chocolate. This cacao variety is highly aromatic; its beans are white and they have fruity and smoothly bitter flavors. Today, most Criollo trees are closer to Trinitario than their pure ancestors. The Criollo cacaos account for 1% of worldwide production. The most important Criollos are Ocumare and the well-publicized Chuao; also Choroní and probably the best known of these pure Criollo varieties is Porcelana.
The Trinitario cacao. It is an aromatic cacao. Its production covers the 90% of Venezuela's production and 8% of the global cacao harvest.
It is a hybrid between Criollo and Amazónico cacaos: it is resistant and high in the yields, just like a Forastero, but it still presents all the aromatic and sensory features of a Criollo, this varietal has purple-colored beans with fruity, nuts, and dried fruit flavors; some of them are acid with bitter and astringent hints. The best-known varieties from Venezuela are Río Caribe Superior, Sur del Lago, Patanemo, Trincheras, and Carenero.
The Forastero or Amazónico cacao. This one is the equivalent of the Robusta bean in coffee, namely the most widespread variety which has been cultivated for mass production, they cover the 85% of worldwide cacao production. This variety has a smooth crust and deep purple-colored beans, as well as strong and bitter tastes. Originally from the Amazon region, there are many types of Forastero trees all over the world, the most ubiquitous variety being the Amenolado found in Brazil and West Africa.
Kakow Venezuelan Cocoa Derivatives are a high-quality selected blend of Trinitario beans with a high content of Criollos beans.