Venezuelan Cacao – Vargas Region
Discover the exquisite taste and rich heritage of Venezuelan cacao from the unique terroir of Vargas, La Guaira.
Origin and Terroir :
Vargas, the sole municipality of La Guaira state, is uniquely positioned between Venezuela’s coastal mountains and the Caribbean Sea.
This creates an exceptional microclimate characterized by humid sea breezes, nutrient-rich soils, and a tropical climate ideal for cacao cultivation.
History :
Historically revered for producing some of the finest cacao in the world, Venezuela’s Vargas region cultivates primarily Criollo and Trinitario varieties.
These traditional cultivation practices have preserved the authentic flavor profiles and exceptional quality.
Main Characteristics :
Altitude: Sea level to 800 meters
Varieties: Criollo, Trinitario
Harvest Period: November to March
Flavor Profile: Rich fruitiness, subtle floral undertones, and smooth chocolate notes
Secondary Characteristics :
Cultivation Method: Shade-grown, promoting biodiversity
Fermentation: Wooden box fermentation (5-7 days)
Drying: Sun-dried on raised platforms
Sustainability: Organic, fair trade practices, community-driven production
Body: Creamy, balanced texture
