Our Cacao

A cacao with its own genetics, terroir, and history

According to ICCO experts, Venezuela is one of the countries with the greatest cacao genetic diversity in the world. That diversity is the foundation of the quality we offer.

Botanical Classification

Three varieties, three flavor profiles

Criollo

Also known as Fine cacao. Represents a very small fraction of world cacao production, making it one of the rarest and most sought-after varieties. Valued for its lack of bitterness and astringency and its pure chocolate flavor. Venezuelan examples: Porcelana, Chuao, Pentágona, Andean Criollos, and Ocumare.

Trinitario

A hybrid between Criollo and Forastero: aromatic, robust, and high-yielding. Accounts for a meaningful minority share of world cacao production, well below Forastero but above Criollo. Venezuelan examples: Carenero Superior, Río Caribe Superior, and Sur del Lago.

Forastero

A robust, higher-yielding tree with a higher tannin content and a less aromatic profile. Accounts for most of the world's ordinary cacao production, used in cocoa butter and high cocoa-content products.

Fresh cacao bean with white mucilage, freshly opened

International Recognition

90% or more of the world's fine-flavor cacao

According to the Cocoa Barometer Americas, Venezuela supplies 90% or more of the world's fine-flavor cacao — the highest-quality, lowest-volume category, representing only about 12% of global cocoa exports according to the International Cocoa Organization (ICCO). This leadership places Venezuela among the most relevant origins for fine chocolate manufacturers worldwide.

"Venezuelan cacao is, without a doubt, one of the best in the world. It is internationally recognized for its aroma and flavor characteristics, with very fruity and aromatic notes. The genetic variability of Venezuelan cacaos is perhaps one of the greatest in the world." Moisés Gómez-Miranda, ICCO project officer

Venezuelan cacao pods of different colors showing their genetic diversity

Denominations of Origin

Regions, terroir, and character

Carenero Superior

Trinitario cacao grown east of Caracas, in the Barlovento region. Its complex flavor combines fruity, floral, and nutty notes with a spicy touch; reminiscent of a well-fermented Trinitario with Criollo character.

Río Caribe

Originating from the Paria cacao-growing area in northeastern Venezuela. A cross between the delicate Criollo of the west and the robust Forastero of the Amazon basin: large beans, high fruit aroma, acidic notes, and subtle earthy tones.

Sur del Lago

A region in Zulia state credited with the original emergence of Criollo cacao. This is the source of Porcelana cacao, a rare Criollo variety with floral and brown-sugar notes, highly valued by European chocolate masters.

Chuao

Grown on the Chuao estate, Aragua state. Considered by many experts to be one of the most prestigious cacaos in the world, with distinctive organoleptic attributes not replicated in other regions.