Cacao is a tropical product that grows in warm climate areas in a stretch around the equator between 20 degrees latitude north and 20 degrees latitude south. According to its genetics, there are three (3) cacao varieties






It originated in central and western Venezuela.  This cacao variety is highly aromatic; its beans are white and they have fruity and smoothly bitter flavors. The Criollo cacaos account for 1% of worldwide production.  Some of the Criollo varieties found in Venezuela are Chuao, Ocumare, Porcelana, Choroní among others.


This variety comes from the crossing or hybridization between Criollo and Amazonicos cacaos.  It accounts for 90% of Venezuela’s production and 14% of worldwide production. This variety is of great value due to its qualities: purple-colored beans with fruity, nuts, and dried fruit flavors; some of them are acid with bitter and astringent hints.  The best known varieties from Venezuela  are Carenero, Sur del Lago, and Río Caribe.  Trinitarios from other origins are ICS-95 widely expanded in Perú.


This variety has a smooth crust and deep purple-colored beans, as well as strong and bitter tastes. Original from the Amazonian basin, they are grown mainly in Africa. They accounts for 95% of worldwide cacao production. Among the most valuable Amazonicos found in America are the Nacional from Ecuador and the exclusive Chuncho native from Perú.


Venezuelan cacao is recognized as the best in the world, with hints of flowers, almonds, fruits, malt and vanilla on various funds that melt on the palate after taking the first bite, so are the flavors that gives the Venezuelan cacao.


The genetic variability of cacaos from Venezuela is perhaps one of the largest in the world, production takes place in three Venezuelan regions

North Eastern Region
North Coastal Region
South Western  Region

© 2017 by fernando Guerrero