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• CRIOLLO
• FORASTERO
• TRINITARIO
VARIETY: CRIOLLO
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TYPE: Carenero Superior Fermented.
POD: Violet red color, pointed at one end and rough surface, containing approximately 20 to 30 beans per pod BEANS: Light grayish-brown, almost translucent color
FERMENTATION: Between two and three days. DRYING: Sun-dried, directly on the floor or on the bed of leaves.
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TASTING: Easily detectable sweet aroma, almost no bitterness, and delicate taste |
In Venezuela we find ancient and beautiful plantations that provide us with legendary origins: Chuao, Ocumare, Choroni . . .
Criollo from Venezuela
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"Fine-Grade" cocoa par excellence, the Criollo cocoa is the rarest and more sought after of all the cocoa varieties. Its tree, very fragile and low yielding, demands extreme care, a care on which the quality of the future's chocolate depends. This exceptional cocoa can only be found in small quantities (5 to 10% of the world's cocoa production) in the original cocoa areas, especially |
Venezuela. Documents dating back to 1634 show the first shipments of Venezuela cocoa being sent to Spain . Since then, Venezuela has been established as one of the producers of the best "Fine-Grade" cocoa in the world. |
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THE COUVERTURE
COCOA: Criollo
TASTING: Red mahogany colored couverture, of smooth perfumed aroma, very slightly bitter, with delicate and rounded taste. |
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After 2 to 3 days of fermentation, the cocoa is sun-dried, turning into beautifully colored beans that hold all the richness of the chocolate it will become.
VARIETY: FORASTERO
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TYPE: Arriba Superior Summer Selected
POD: Green or yellow color with irregular shape. Each pod contains between 30 and 40 beans.
BEANS: Light reddish-brown, large and mostly bold shaped.
FERMENTATION AND DRYING: More than a week, the fermentation and drying takes places simultaneously.
TASTING: Perfumed aroma with fruity and bitter taste.
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Ecuador was one of the first countries to develop the cultivation of cocoa. Near the source of the Rio Guayas, the famous Nacional or Arriba cocoa is grown.
Forastero From Ecuador
The Forastero variety is the most commonly grown cocoa (approx. 80% of the world's production). It resists diseases well and gives a far greater yield than the Criollo. Not classified as "Fine-Grade", this cocoa is used as a base, to blend with more superior types. There exists, however, one exception, the Nacional or Arriba cocoa from Ecuador . Due to its excellent and perfumed aroma, combined with its unquestionable quality, it is considered a "Fine-Grade" like the Criollos, unlike the rest of the Forasteros. From the beginning the best Ecuadorian cocoa, only destined for exports, has been known as Arriba. This cocoa was grown on the banks of the Rio Guayas, near to its source (Rio Arriba). Over the decades, the name has become synonymous with quality. |
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The beautiful beans are hidden in the interior of the cocoa pod |
THE COUVERTURE
COCOA: Forastero
TASTING: Dark brown colored with a perfumed aroma, characteristic of the variety of its cocoa. Bitter taste with fruity note and slight touch of acidity.
VARIETY: TRINITARIO
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TYPE: Fine Estates Grenada
POD: A large variety of colorings with irregular number of beans.
BEANS: Dark brown color, round and of irregular size.
FERMENTATION: A week or more.
DRYING: Sun-dried, under movable roofs named "boucan".
TASTING: Fruity aroma and slightly acid.
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Grenada is one of the strongholds of the Caribbean origin. This small island of only 311 sq.km. produces annually some 1000 Tons of excellent cocoa.
Trinitario From Grenada
The Trinitario variety is a hybrid of Criollos and Forasteros, owing its name to the crossing obtained on the island of Trinidad , where four centuries ago the Spanish cultivated Criollos. The plantations were destroyed by a hurricane and thereafter replanted with Forasteros. Rapidly, spontaneous hybrids appeared between the newly-planted Forasteros and the Criollos that had survived the disaster. The Trinitario is an excellent cocoa and due to its greater resistance, is generally used for planting where Criollos are being substituted. It is estimated that between 10 to 15% of theworld's cocoa production now consists of Trinitario cocoa, a variety that combines the best aspects of both the others. |
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Grenada , a garden island furrowed with streams and covered with mountains, produces "Fine-Grade" Trinitarios appreciated the world over.
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THE COUVERTURE
COCOA: Trinitario
TASTING: Couverture of medium red color. Characteristic variety with fruity notes and lively aroma. Slightly bitter taste, with a refreshing acidity as its principal note.
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The heavy Trinitario pods are varied in color.
Some are violet red, others lemon yellow
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