Exceptional Cacao Beans from Venezuela
The cacao beans of the manufacturers are monitored as per 5 quality criteria as any other food product:
Sanitary quality: The production team performs analytical monitoring of key indicators of the plants during the entire production process, through the performance of periodic control of the entire chain up to the storage of the dried cacao beans i bags and their shipment to Amsterdam.
Additional laboratory tests are also performed in order to monitor the compliance to the regulations and to classify the batches as per the SCALE through series of physical control and “cut test”. The purpose is to monitor the quality of the batches, based on the external flaws of the beans, calibration through sifting, as well as for internal flaws of the beans through their cutting. The technical team monitors the drying process in order to achieve proper moisture level and pH in order to reduce all other contaminations, especially the development of mold. A particular attention is paid to prevent the development of insects during storage period. Also tests for heavy metals are performed, like tests for lead and cadmium, with the purpose to verify that the content of such metals is a way under the allowable European norms.
-
From technological quality to quality during usage: The production team strives to make a proper assessment of the cacao trees potential, depending on their age, altitude and soil conditions: from the moment of harvesting the beans to their calibration, by a triage, where the contaminated cacao fruits are removed, before and during harvesting, by taking away the black beans; and all of the above is done in order to minimize the defects during cutting to a maximum extend. The most important for the technical engineering team is to monitor the development of the aroma of the fresh beans, by performing the fermentation in the best way possible, by monitoring all characteristics and parameters all the way to its drying in order to control the moisture level. The fermentation process is adapted to each batch of cacao beans, depending on their variety, because it is specific, depending if the variety is pure criollo or trinitario, or on the base of percentage content of criollo, pure trinitarion and forastero in each hybrid and in such a way we can offer to you a wide range of flavours.
-
Nutritional properties: The selection can be made, depending on the advantages of each cacao variety, on the needs of the chocolate manufacturers, in order to make dark cru chocolate or roasted chocolate, depending on the nutritional purposes, offered by the food products, containing cacao. Of course, all depends on numerous factors, like biodiversity of the plants, which feeds the cacao streets, quality of soil, talent of the manufacturers and the technical team, who monitor the natural production process.
-
Organoleptic properties: The aroma potential of the cacao beans batch. This is the most important property for every chocolate manufacturer and chocolate manufacturing facility, who are going to select the variety and the batch based on the fact if the cacao is going to be used for the production of chocolate or of chocolate based products: covering, coating or filling. This fine cacao with unique genetic properties, with cacao fruits in different colours, has various smells and aromas, from pure fresh grounded cacao, with more intensive aroma, from simple to complex, most frequently refined. With flavours from sour to very sour, with delicate bitterness and astringent hint, but also with gentle texture, even oily…, to most ordinary and tannic… Aromas with hint of fresh fruits, with sensation of forest fruits, of tropical fruits and of citruses. With aroma of dried fruits, with hits of almond, hazelnut or walnut, as well as with plants note of flowers and forest plants… of overbaked coffee with sweet base and smoke… of humus, each batch has its particular individuality. Richness of sensations, which, first of all, depend on the skills of the producers and, of course, the variety and the soil but also on the surrounding plants, which are in the base of the flavour of that range of fine cacao grains.
-
Quality of use: The technical team of the producers inspects each batch by monitoring the entire process from fermentation of cacao beans up to their drying with good identification and clear and precise tracking. The team also takes care of the good packaging as well, in bags up to 60 kg, in order the storage of the dried cacao beans to be maintained in the best conditions as per the norms to the moment of the delivery to you, which will be performed in the shortest time possible in Amsterdam.
-
Our team of experts: Helps and performs tracking from A to Z of the entire production chain by examining the special results of the cacao batches, analyses the feedback, acquired from chocolate manufactures and transfers the information to cacao producers. The purpose is to maintain a good level of quality by ensuring yield with good quality by monitoring the ripeness of the fruits of each tree and in each plot and in all cacao trees fields. This monitoring with each cacao manufacturer is performed based on identification and traceability of each plantation in order to enable the quality control of the bags with fresh beans to the bags with fermented and dried beans.
-
The relations with the manufacturers aim to the establishment of strong connection to our customers: Through the cacao to all players in the world of chocolate in order to preserve the famous Cacao Heritage of the country with the human values, we cherish and protect. To be able to offer the exclusive cacao of Venezuela, which is rare and with unique flavours to the people who want to manufacture tasty, ethical and sustainable chocolate with regular supply of high quality product. In order to provide full access to all cacao ranges for the production of all types of chocolate and chocolate based products, serving all sectors related to palate sensations (chocolatiers, confectioner, candy, ice-cream manufacturers, catering companies and restaurateurs), processing companies and manufacturers of foodstuffs, based on chocolate.
-
Our range covers all levels of desired flavours: Depending of the application, requested by our customers, we can offer cacao with strong individuality to more gentle cacao with well defined aroma, fine and strong with sufficiently big beans in order to provide profitability in Bean to Bar. Each one of the batches is a response to a requirements by the professionals in the filed of chocolate manufacturing or of the chocolatier Bean to Bar.
-
If you any further information, we are here to help you and answer all your questions and inquiries: We can provide immediate advice and to give you long-term support, depending on your precise and regular needs, all year long, in order to be able to discover each of the varieties, presented below.
Unique flavours for the gourmet specialists and connoisseurs!
GENTLENESS, RICHNESS AND REFINED BOUQUET – A HIGH-END CHOCOLATE MAKER
I am considered as the best variety of all Criollo types in the world, because I am old with pure unique origin, one of the most famous ones, due to my refined flavours. The fact that makes makes me easily recognizable is the fact, that my pods are white as porcelain, which is the base for my name – Procelana. When cut, my fresh beans show a range of cotyledons with “pure white colour with light pink nuances”, guarantee for fine flavours. When harvested, my beans are tested in order to evaluate my Sensation & Flavour Profile, which meets all requirements of the nature of my rich and diverse bio-diversity.
There is a great demand for me in the world of cacao, because I am produced in small quantities, which makes me difficult to get and very expensive, like the caviar from the Andes… This is the reason why I am one of the most demanded types of cacao by all chocolate producers in the Bean to Bar industry all over the world, because they know that, when consumed, I provide development of rich and sublime sensational expression. For the lovers of raw beans, the professional are really demanding me… more over, that for the last couple of years, the fields with my trees were abandoned and all chocolatiers in Europe wanted to find me again. Thanks to my friends, farmers from Venezuela, I was rehabilitated and the plating of my trees was started for couple of years now in order to help my reincarnation for the joy of the chocolate manufacturers and to be able to appear once again on the markets, where the cacao experts are extremely happy to promote my properties of a rare cacao variety Criollo!.
Sensation & Flavour Profile of PORCELANA
I am very sweet and gentle cacao with profile of exceptionally refined flavour, which provide excellent flavours balance, with carbohydrates, providing a sweet line due to the low level of astringency, which proves even more sweetness to the chocolates in combination of my internal oils. My flavours are exalted thanks to the fine acidity and slight hint of bitterness, which leaves a feeling of freshness. The quality of my natural fats allows the development of a sensation for creamy, the so called, buttery texture, which makes the chocolate melt in the mouth. My cacao oil also provides its contribution to the flavour, because allows better fixation of all all aromas… and to develop even better in a oily environment. I contain so much cacao oil so the chocolate manufacturer does not have to add additional butter to the recipe. This is a real advantage, both technological and nutritional, because the calories in the final chocolate product are reduced with almost 50%, without the requirement of other cream, milk and without the addition of more cacao oil.
My flavours are manifested in the mouth in stages, through sensation, intensity and delicacy. My refined flavours and aromas are developing and balancing to a perfection. I develop a wonderful and refined range of aromas, which comes with following hints of red fruits, raspberries, sour hints to some caramel sensation, from aroma of dried fruits to a walnut, which also can be a little spicy. I offer delicate and prolonged fascinating sensation in the mouth and aftertaste, which calls reminiscence (memories) All my rich and diverse sensational advantages provide nobility to the chocolate, produced by me, Porcelana. So this is how I became very famous all over the world, because I can offer really sensational and unforgettable experience, full of aromas, with a bouquet of refined flavours, which is the reason people all over the world love me.
INTENSITY, COMPLEXITY AND FINENESS – A HIGH-END CHOCOLATE MAKER
I am the the oldest of the varieties of pure cacao Criollo, because I was born in a small plantation near Guasarre river, which is the origin of my name. I developed myself in the area of Guijira and Sierra de Perijá par Rio Guasare, which are located in the state of Zuila. I belong to the oldest varieties of exotic cacao, originating from the area of the Andes, near the South Lake, and as Porcelana, I am 100% of the Criollo variety, and I am the oldest the finest of the fine cacao varieties!.
The fact that distinguished me from the other cacao varieties around the world is that my beans, which lay in the pod have white porcelain color to slightly pink one. This is the reason why, even after the fermentation and drying process, my colour becomes maroon and I am classified among the species of light cacao. My beans are large and quite rounded and they taste great, even raw… the musk, this natural cotton, which I am surrounded with, provides nourishment, protection and the people who take care of me are really enjoying it, because it has great taste. Even at that stage, the value for Sensation & Flavour of my beans can be sensed, because my beans have acquired all advantages of nature, provided by the surrounding bio-diversity.
Sensation & Flavour Profile of GUASARE
My profile is unique in the world and my flavours are very expressive, starting from the attack in the mouth, which following fine secondary nuances to the final explosion.
Mon panel de saveurs est d’abord de stimulerThe range of my flavours targets, first of all, to stimulate the aroma notes through discrete acidity, which in the core of the tasting, turns to sour, with fine, refreshing bitterness at the end. All of the above results in balance of flavours, rich and divers, with no astringency, which is feature of the old and pure Criollo varieties.
I possess power of flavours, which leave a trace in the trained palate with intensity, which surprises with its complex of aromas, with each note of aroma, exploding in the mouth… First, I offer seducing cacao notes with discrete acidity and pure aroma of raw cacao beans and coffee. This is the reason why my essence is contract, it is both strengthened with aromas and pure sensation of creamy texture. At the second plain, I can develop warm, pleasant notes of malt and other, more complex fruit aromas, depending on the plants as well as aromas of dried fruits, walnuts and hazelnuts, with fine nuances of ripe dried fruits, of figs… of slightly blushed fruits. Then the floral notes appear, with sweet core of balm and tobacco in order to finish with the sensation of saturated note of roast and coffee. These aroma ranges depend on the control of the fermentation and quality of beans roasting process of the master chocolatiers of Bean to Bar, which must preserve my advantages.
In order to provide a beautiful ending, I own beautiful powerful and long-lasting aftertaste, which urges the “raw beans” lovers to try me again with great pleasure, because I have strong and exceptional identity, gentle and complex, full of fineness, worthy for the great variety of Criollo, which I am part of!.
TASTY – SWEET – AROMA OF CHOCOLATE
I have beautiful old history, in one of the most ancient and interesting areas in the world, related to growing of cacao, located in the North-Eastern part of Venezuela. My cacao origin Sur del Lago comes from the low tropical lands Southeast of Maracaïbo lake, in the heart of the skirts of Venezualan Andes, in the states of Táchira, Mérida, Trujillo and Zulia.
My cacao trees are located in areas of plants, which are extremely favourable for the growing of fine cacao beans, because they benefit from the tropical heat and sufficient water, provided by the rains. I grow in ideal conditions, in order to develop my flavours, which have acquired strong identity thanks to my unique environment. I am a hybrid of the Trinitario species, born in cacao gardens, taken care of producers and experts, who monitor my development and with the help of my brothers of criollo and forastero, which provide me with unique aroma line.
Depending on the genetic composition of my hybrids Sur del Lago in my plantation, the complexity of my cacao aromas can be different. Fists of all, that depends of the percentage content of my plants ”variétal”, when we speak of the percentage content of fine cacao Criollos Riolu Blanco Porcelana (20%) and Trinitario (of minimum 40%), as well as Forestero (to maximum 60%). The quality of my cacao varies according to the fertility of the soils and richness of the land, because our plantations are located at altitude (maximum 650 m) along the skirts of the Andes in areas of “clean nature” of the low mountains.
The harvesting of my beans is performed with great care, when they are ripe, in precise moment, when I can offer my best cacao beans, providing aromatic expression with great fineness. I get fermented and dried according to strict protocols, developed in order to present the best cacao beans for the chocolate manufacturers, who know how to carefully roast me. The size of my cacao beans batches is homogeneous, with average beans, with a content of one-third lager beans from the criollo species.
Sensation & Flavour Profile of SUR DEL LAGO
From common to complex chocolate with unique line of aroma.
The proposals of the Sensation & Flavour Profile of my dried beans with pure origin is changed in each range, as per each batch and depending on surrounding plants, which always serve as a prove for the quality of the environment in our plantations. In fact, my flavours vary depending on the level of rich vegetation and bio-diversity, which strongly influences my cacao beans, on one hand, in relation to their smell, but also the power of my sweetness and at the end, influences the typical complexity of my aroma line.
Depending on the batch, my aromas can vary from the characteristic smell of fresh cacao, sour, fruity, to cacao with floral notes or coffee notes, even with walnut tannin, to aroma of dried fruits.
My aroma line can be very simple to more complex. It is a manifestation of my hybrids but also of the biodiversity around my trees, depending on the plot, land, altitude… Of course, the skills of the producers of my cacao beans also play their role and my cacao bean can have the taste of fresh cacao to more spicier cacao flavour, with intoxicating aromas of chocolate. Our varieties are well accepted by the manufacturers of luxurious chocolate products…
Depending on the environment, surrounding my cacao gardens, I can develop fine notes of herbs and such of flowers, thanks to the flowers around me and which participate in the pollination of the cacao trees flowers, in order for oval protrusions in red or pink colour to appear.
The fruit trees provoke in me notes of fresh fruits, of bananas, of red or dried fruits, some plumb notes. Depending on the sugar levels in my wood saps, the aromas can be with notes of caramel or malt, even reaching the notes of oil plants, as well as of walnut or raw hazelnut, contributing to the sensation of tannin, of astringency.
Depending on the depth of forest, which beats in the heart of my beans, my cacao beans, which grow only under the protection of the shadow of the big trees, and depending on the humus of the soil, I acquire aromas of turf, of smoked, of forest, even notes of tobacco and of sweet root.
Depending on the batches, I have nice aftertaste, with prolonged taste line, which brings memories and makes you enjoy my fine aromas with great pleasure and this is the reason why I am loved by all Venezuelans!
I will make you climb the cacao tree through the magic of the simple flavours or the flavours, I can develop thanks to my cacao notes, from sweet to spicy, which will make your immerse in the plant kingdom of my forest, which is so exotic. And this exotic forest provides nutrition to me for years by giving my cacao beans a range of natural flavours, which for the base of delicious chocolate.
Each chocolate master would know how to develop my potential of aromas base on the quality of my SUR DEL LAGO and to adapt it to the chocolate production recipes, bearing his signature, depending on the aromas he is searching for in order to create a variety of flavours for his chocolate couverture.
SILKY SOFT FLAVOUR OF CACAO – AROMA OF CHOCOLATE
I was born in central Venezuela, in Barloventо, and I am named after the region I am sent away from. I am also called the cacao of Caracas!.
I am determined as Carenero, called Superior in the classification of batches, because 80 to 90% of my beans are well fermented, which makes me even tastier with most refined to complex aromas…
Sensation & flavour Profile of CARENERO SUPERIOR
My predominant aroma is related to my species, this is the cacao, which would provide power to the chocolate flavour, will rise with light acidity and sourness, through natural balance between the obromine and caffeine.
Depending on my origin I offer sweet flavours, related to the mixture of my beans with sucrose, fructose and glucose.
The carbohydrate formula depends on watering, quality of land and of the plants species, located in the vicinity of the cacao garden, which influence the juices, feeding my cacao beans, and which provide sweet flavours, forming the base of my cacao taste.
It provides sweetness in the mouth and delicate structure, leaving sensation of pleasure through the pulp of fresh cacao.
Depending on the roasting quality, caramel notes can be developed as well as notes of honey, and then the aroma of dried fruits and walnuts come in, which provide sensation of oil contend, which makes me even more desired for tasting.
During second tasting, and depending on the surrounding plant, a more rare notes of red and forest fruits can be sensed… of raspberry, cherry, plumb, even a citrus note and sometimes, of tropical fruits, depending on the surrounding trees.
We are surrounded by the aroma of herbs, of vanilla, even of tobacco, which come to the mouth in waves.
These aromas are amazing and make the chocolate even more expressive, providing sense of delight, conquering the palate.
The good duration of the cacao aftertaste, leaving aroma of fruits and walnuts, proving feeling of elegance and silky soft texture, enriches the aroma of your chocolate.
EXPRESSIVE, BALANCED, FRUITY AND FLORAL – CHOCOLATE FLAVOURS
I am cacao of the Trinitariо variety, called Rio Cаribe, because I am born in state of Sucre at Paria peninsula in North-Western Venezuela, close to Carúpano, which region is crossed by Tuy river, close to Rio Caribe river, where my name comes from.
I am determined as SUPERIOR, because 60% to 80% of my cacao beans are well fermented, where in the Rio Caribe Natural variety, the number of fermented beans is lower.
I utilize environment, which is favourable for my development, growing in cacao gardens in region, watered by rivers, where the abundant rains provide me with all nutritional elements and refine all of the aroma riches of the soils in favour of my sensory expressiveness.
This is the reason why I am capable to offer a true complexity of aromas.
In fact I reproduce myself really and that is proven by the fact that my region contributes to more than 50% of the cacao manufacturing in Venezuela.
Sensation & Flavour Profile of RIO CARIBE SUPERIOR
I am really expressive cacao, tasty, known mostly because of my strong and pure aroma of cacao, I have beautiful dark-brown chocolate colour and my beans are smooth and shiny.
When tasted, I provide flavours with a little bit more acidity in the mouth and refreshing final note, related to the sourness and a little bit of astringency, where the complete sensation provides stability of tastes with a chocolate structure.
My tasting is complex, because I develop in the mouth gradual sensation of complex of aromas, which disperse in stages, depending on the skills, used during roasting.
Depending on my batch type, it is possible to offer flavours, which, at first are sweet, like nuts, almond, hazelnut and then to add fruit notes of red fruits and even of apricot.
Some notes of grass or flowers, like jasmine can also be present, then, aromas of mint, sweet root, as well as aromas, which represent the forest humus, turf, or the aroma of the forest itself.
And finally, without main dominant, I give to the palate a complex of flavours, which are favourable for the production of good chocolate, with possible note of any of the above aromas, where the fruit notes dominate, reflecting the biodiversity in the area I grow.
When the fruit nutrients and aromas integrate, in the core of my beans, I develop in the chocolate a delight of aromas and provide a sensational identity, which distinguishes myself and provides pleasant surprises.
We would like to thank Ms. Véronique Anastasie, Cocoa – Chocolate Expert (planetgout.anastasie@gmail.