Chuao is known as the most mythical, famous and expensive cacao worldwide.

We are thrilled to take you on a journey to discover the name, fame, and flavour of Chuao.

Chuao and its inhabitants are thriving because of its world-famous and very rare cacao.  The history of cacao in Chuao started some 450 years ago, in the 17^th century with Spanish colonists. Dozens of generations of villagers have contributed to the perfection of Chuao cacao. The descendants of the enslaved people have been growing for centuries according to the old traditions.

Chuao’s name  derives from an old Caribe indigenous word meaning “water”. No wonder because Chuao plantation is irrigated by controlled flooding from the nearby river. And the village is mainly accessible by water, travelling from the seaside of nearby Choroni with small boats that carry people, food, furniture, motorbikes, and … cacao bags!

Out of the 3,000 inhabitants of Chuao, 200 are working in cacao production, mainly woman, as men go fishing.

The cacao workers are divided in “teams” for harvest, fermentation, drying, etc. Most of the cacao work, and certainly post-harvest work is done by women, often singing cacao-songs while working.

Ownership of Chuao over the next 150 years was tumultuous. In 1976 the Venezuelan Ministry of Agriculture deeded the farming land to the traditional farmers of the valley through a collectively owned Associaton “La Empresa Campesina de Chuao”  (the Peasant Company of Chuao). The villagers are very proud owners of Chuao plantation, and all cacao-work as well as the profits are shared amongst the community. The community Association establishes high sales prices, and all income from cacao is shared amongst the members, or re-invested in the community life. This is quite a unique business model.

Cacao is not just an agricultural product, it creates a prosperous community and expresses Chuao identity, culture and a way of living.

Chuao cacao has a broad genetic diversity – more than 30 varieties. The cacao genetics in this isolated valley between the mountains and the sea are well preserved, and only evolved over time from pollination with the local self-compatible and incompatible cocoa trees.

During the peak harvest season, women collect ripe cacao pods, and fill buckets with wet cacao. A truck brings to beans to the village center and fermentation takes 6 to 7 days in wooden boxes covered with banana leaves. This is followed by the meticulous “Chuao-drying”, dating back 450 years . Cacao beans gently dry in the sun on the church patio, and every day the beans are moved closer to the famous blue-white church, until the process is finished. Overnight drying continues in the central storage space with wooden floor.

Once drying is completed, beans are properly sorted, packed into 60 kg bags, delivered to the Chuao pier, and transported with fishing boats to Puerto Colombia. From there on, transport continues by truck to Caracas to a warehouse from where it is exported across the globe.

And this tastes good: complex and pronounced aromas and flavours, with citric tones,  agrum, dried fruits, woody tones and roasted nuts.

There are few places in the world more idyllic than the little village of Chuao. The village is nested in an isolated valley in the North of Venezuela surrounded by jungle at an hours walk from the Caribbean coast. As the crow flies, the village is less than 100 km from Venezuela’s capital Caracas. However, only birds can fly to Chuao, all other transport is by boat, because there are no roads leading to the village. The combination of valleys, oceans, and pristine forests in a remote setting makes Chuao a good candidate for the ‘Heaven on Earth’ elections. The surrounding forests and the national park offer an abundant biodiversity, which is conserved and protected by law. Chuao cacao is grown organically and in harmony with its natural environment. This remoteness makes Chuao a lovely place – safe, clean, well-maintained and lacking most of the problems that are so prevalent in the rest of Venezuela.

With only a limited volume available each year globally, Chuao cacao is a real exclusivity.  Just like Parmigiano Reggiano cheese in Italy or the Champagne sparkling wine in France, Chuao cacao has an ‘Appelation Controlée‘ or ‘denominación de origen’. And traceability goes even further than that.  The ‘real’ Chuao cacao will always come along with a certificate of authenticity. So how to recognize the ‘real’ Chuao cacao?  The ‘real’ Chuao can only be purchased via authorised partners, will come along with a certificate from “Chuao Trading” and Chuao producer organsation, and has a low cadmium level.

At least over the last 50 years, Chuao cacao is sold by the community association “Empresa Campesina de Chuao” to only one exclusive distribution and commercialisation partner. This allows a 100% traceable supply chain.  Since 2019, the associaton established a joint venture with Chuao Trading that allows complete integration from the producers to the final customers. Chauo Trading is a valued partner for the Chuao Association, investing in cacao quality and the community,  and making sure that cacao can be exported from Venezuela to Japan, USA and Europe with certificates. Thereupon, only  partners approved by the Association and Chuao Trading can purchase Chuao beans. The respected parters in the Chuao-chain value food authenticity, honesty and integrity, and share the same philosophy.

We can not be happier to inform you that  Silva Cacao is now a proud and official partner for distributor of Chuao cacao in Europe, connecting the Chuao community with European Chocolatemakers. The cacao harvest of 2021 will be available in Antwerp as from mid October 2021.

Chuao trading commercializes the history and the magic inside Chuao’s cocoa. The company aims to transport around the world the unique aroma and flavors of the only cocoa that posses a certificate of Origin Denomination.

Chuao Trading’s mission goes beyond commercializing the best cocoa in the world. The founders, a Japanese-Venezuelan family, created Chuao Trading to promote and protect the environment, the culture, and the tradition of 400 years behind Chuao´s cocoa. The company is committed to improving the cocoa production process, by sponsoring technical workshops that aim to optimize processes such as the harvesting, fermentation, and drying of the seeds.

For the past four (4) years, Chuao Trading has also developed a community project-oriented to promote cultural activities, especially those related to music education for children. Other projects for the community include the donation of medical supplies and equipment for the local ambulatory.