VENEZUELA – RIO CARIBE SUPERIOR
Rio Caribe Superior cacao grows in the peninsula of Paria, where the climate is described as ‘hot and oppressive’. People might find this climate unappealing, but cacao trees love it and prosper in the warmth and humidity. This cacao has an intense chocolaty flavour, low in acidity, with sweet, nutty and floral hints.
Location
- Region: Arismendi, Sucre State, Venezuela
- Organisation / Farm: Local exporter
Quality
- Variety: Criollo and Trinitario varieties
- Flavour: Intense chocolaty body, low in acidity and with dominant pleasant nutty flours and sweet and floral hints.
- Fermentation: Centrally for 6 to 7 days in square wooden boxes
- Drying: Sun-dried and under shelter
Supply Chain
100% traceable supply chain. Farmers sell wet beans to a central unit where beans are fermented and dried. Manual screening and picking, and packing in 60 kg sisal bags.
People
Farmers benefit directly from higher prices for premium cacao. They are training in farming, harvest and post-harvest practices and receive advance payments for their beans.
Forest & Nature
Cacao grows in an agroforestry system and is intercropped with fruit and timber trees. Cacao forests act as a buffer zone towards the National Park ‘Península de Paria’.
