Not all cacao is the same, and not every origin offers the same thing. Here's what makes Venezuelan cacao a distinctive choice for those seeking differentiated quality.
According to ICCO specialists, a single Venezuelan farm can contain up to 10 distinct cacao genetic families, producing unique flavor profiles that are difficult to replicate in other producing countries.
The original emergence of Criollo cacao — the highest-quality, lowest-yielding variety in the world — is attributed to the Lake Maracaibo basin, in Zulia state.
According to the Cocoa Barometer Americas, Venezuela supplies 90% or more of the world's fine-flavor cacao, a category that represents only about 12% of global cocoa exports according to the ICCO.
Each Venezuelan cacao-growing region — Sur del Lago, Barlovento, Paria, Aragua — imprints a distinct sensory profile, much as the concept of terroir does in wine.
"Some typical flavor notes of Venezuelan cacao are fruity with citrus notes, floral aromas, and molasses flavor notes, sometimes somewhat creamy in taste." Moisés Gómez-Miranda, ICCO project officer
"From Zulia to Sucre, every town is a denomination of origin for Venezuelan cacao. From Caracas to Amazonas, there is cacao in every state." María Fernanda Di Giacobbe, chocolatier, founder of Cacao de Origen
