74 Percent, 48 h traditional Conche
Zulia, Venezuela
The queen of the cocoa varieties, the extremely rare and highly prized Porcelana, is the purest known Criollo variety. Its aromatic richness is incomparably harmonious. Our Porcelana is gathered under scienti c supervision in the last traditional growing areas at the foot of the Andes, carefully fermented and gently dried in the sun.
72 Percent, 48h traditional Conche
Zulia, Venezuela
The area north of the Andean town of Merida and south of Lake Maracaibo is home to exceptionally valuable varieties of the so-called «Sur–del–Lago» cocoa. They represent a choice selection meeting strict quality criteria and feature a high proportion of Criollo. The selection of the best beans from the small farms in this region is made with the help of our scientific team.
72 Percent, 48h traditional Conche
Ocumare de la Costa, Venezuela
The Hacienda Cata produces cocoa in mixed cultivation with other tropical fruits in a heavenly setting at Ocumare on the Atlantic coast. The members of the small farmers’ cooperative help one another with the harvest and process the high-quality cocoa together. The Criollo Ocumare is responsible for the intensive flavours typical of this plantation.
70 Percent,
Barlovento, Venezuela
Urrutia in Barlovento produces especially fine Carenero Superior, a Trinitario variety that owes its name to the port of Carenero from where it was formerly exported. Superior is a historical quality classification. The selection from the hacienda harvest is focused on optimum fermentation and drying of the cocoa beans as well as the varietal purity of the Trinitario fruit.
72 Percent,
Amazonia, Venezuela
The source region of the Orinoco in the Venezuelan Amazon is regarded as the birthplace of the Criollo cocoa varieties. The forerunner plant appears to have spread from there along the Venezuelan coast into the Andes and onwards to the Mesoamerican civilisations. In the Orinoco source region, a wild-growing, highly aromatic cocoa is collected, expertly fermented and sun-dried by an indigenous cooperative.
72 Percent, 48h traditional Conche
Zulia, Venezuela
The area north of the Andean town of Merida and south of Lake Maracaibo is home to exceptionally valuable varieties of the so-called «Sur–del–Lago» cocoa. They represent a choice selection meeting strict quality criteria and feature a high proportion of Criollo. The selection of the best beans from the small farms in this region is made with the help of our scientific team.
72 Percent, 48h traditional Conche
Ocumare de la Costa, Venezuela
The Hacienda Cata produces cocoa in mixed cultivation with other tropical fruits in a heavenly setting at Ocumare on the Atlantic coast. The members of the small farmers’ cooperative help one another with the harvest and process the high-quality cocoa together. The Criollo Ocumare is responsible for the intensive flavours typical of this plantation.
70 Percent,
Barlovento, Venezuela
Urrutia in Barlovento produces especially fine Carenero Superior, a Trinitario variety that owes its name to the port of Carenero from where it was formerly exported. Superior is a historical quality classification. The selection from the hacienda harvest is focused on optimum fermentation and drying of the cocoa beans as well as the varietal purity of the Trinitario fruit.
72 Percent,
Amazonia, Venezuela
The source region of the Orinoco in the Venezuelan Amazon is regarded as the birthplace of the Criollo cocoa varieties. The forerunner plant appears to have spread from there along the Venezuelan coast into the Andes and onwards to the Mesoamerican civilisations. In the Orinoco source region, a wild-growing, highly aromatic cocoa is collected, expertly fermented and sun-dried by an indigenous cooperative.
74 Percent, 48h traditional Conche
Zulia, Venezuela
Guasare, like Porcelana, belongs to the very rare Criollo cocoa varieties, having only been recently rediscovered. These fine Criollos are witnesses to the pre-Columbian civilisations. They have survived for centuries in the inaccessible Andes in what is today the border region with Colombia.
72 Prozent, 48h traditional Conche
Choroni, Venezuela
Alongside the sleepy colonial village of Choroni beneath the enchanted cloud forests of the national park named after the Swiss biologist Henry Pittier lies the exclusive Idilio planta on Hacienda Torres. The gently sloping situation, ideal climate and passion of the owner Vicente Fuentes for his cocoa, bring out a unique flavour.
72 Percent, 48h traditional Conche
Choroni, Venezuela
The renowned cocoa village of Chuao lies in pristine jungle on the Caribbean coast of Venezuela. Accessible only by small boats known as lanchas, it has lived on cocoa cultivation since time immemorial. A path leads up from the beach through shady cocoa plantations to the village. Its remoteness has led to the development of a unique, delicate cocoa mixture. The entire village population works together to look after, harvest and dry the cocoa beans in the sun in the traditional manner on the central church square.
42 Prozent, single origin cacao
Orinoco, Venezuela
Swiss Milk
74 Prozent, 48h traditional Conche
Las Trincheras, Venezuela
In a rather dry region the small cocoa village Las Trincheras lies in a steep valley, on the hillside this superb cocoa grows under shade trees. With tropical conditions and plenty of warm rain the valley’s own microclimate is ideal for this fine cocoa . After harvesting, the beans are brought by donkeys to the central drying area and dried in the sun.
70 Prozent,
Venezuela
In der Region Barlovento, östlich der Stadt Caracas, gedeiht dieser für die Region typische, rare Trinitario. Bei der Ernte werden die optimal fermentierten und getrockneten, sortenreinen Kakaobohnen selektioniert. Die traditionelle Verarbeitung in der Schweiz bringt die ganze Aromenwelt dieses Kakaos voll zur Entfaltung.
72 Percent,
Venezuela
Im Regenwald des Orinoco Quellgebietes im Südwesten Venezuelas ernten die dort alteingesessenen Bauern edle Criollo-Kakaobohnen. Man nimmt an, dass der berühmte Criollo aus diesem Gebiet stammt. Die sorgfältig fermentierten und sonnengetrockneten Kakaobohnen werden während drei Tagen auf kleinen Booten zum nächsten Ort mit Anschluss an das Strassennetz transportiert.
