Venezuela Carenero Superior
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Region and Country
Barlovento, Miranda State, Venezuela
Cultivation of cacao was introduced to the region of Barlovento by Dominican priests in the 1580’s. By the beginning of the 17th century, cocoa production was booming in the area and most of it was exported to Mexico or Spain. Centuries later, cocoa is still an important source of income for the inhabitants of the region. And the knowledge and love for the crop has been transmitted down from generation to generation.
The name of the cocoa refers to the colonial Port of Carenero from which it used to be shipped. The denomination Superior indicates a higher quality of the beans due to a longer fermentation period.
This cocoa is collected from small plantation owners who individually ferment and dry their beans.
December – January and July – August
Post Harvesting Process
Fermentation takes place in wooden boxes and after a 5 to 6 day fermentation period, the beans are set out to dry on cement patios or a wooden surface.
Medium body; citrus acidity with notes of berries, caramel, vanilla and honey.
|Net weight||61 kg|
500gr Sample, 61kg Bags