VENEZUELA – Amazonas Piaroa
From the heart of the Venezuelan Amazon, this cacao is grown by the Indigenous Piaroa people, still according to age old traditions. The cacao is then transported through dense forest and often flooded roads, a journey as wild as the region itself.
Location
- Region: Amazonas, Venezuela
- Organisation / Farm: Local communities
Quality
- Variety: Criollo and Trinitario varieties
- Flavour: Blackberry and dark berries with hints of herbal botanicals, sweet liquorice, and a smooth chocolate finish.
- Fermentation: Centrally for 6 to 7 days in square wooden boxes
- Drying: Sun-dried on a patio
Supply Chain
100% traceable supply chain.
People
Local Piaroa tribes benefit directly from higher prices for premium cacao.
Forest & Nature
Cacao grows in an agroforestry system and is intercropped other crops.
