Canaobo is a Criollo variety similar to Porcelana, both rougher. Canaobo is native to the forest among the Venezuelan states of Yaracuye Carabobo. It is saved from extinction and cultivated in the Domori plantation in Venezuela.
Organoleptic notes: notes of Bourbon vanilla, almond milk, dates, dried apricots and sunflower seeds; almost no acidity, very low astringency, extraordinary roundedness, elegance and great persistence.
Chuao is an ancient variety of Criollo cacao that takes its name from the plantation and the Venezuelan peninsula. Chuao beans are entirely white, giving the chocolate a great sweetness and roundness.
Organoleptic notes: hazelnut, dulce de leche, lucuma and mamey notes; light acidity.
Ocumare is a blend made with 50% Ocumare 61, a vigorous and aromatic Criollo and 50% Ocumare 67, a Criollo with a good yield and resistance.
Organoleptic notes: Ocumare 61: cream, spices, almond, cherry jam, with excellent sweetness and roundness. Ocumare 67: caramel, tobacco, walnuts, papaya, undergrowth, mushrooms and dates.
Fermentation days: 3-4 days
Size: 1 kg
Cocoa Origin: Venezuela, Aragua state
Storage: the product must be stored in a cool, dry, odour-free place at a temperature between 14° and 20° C.