PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS
EVALUATION ..................................................................4.5 
SWEET FRUITY .................................................................. 2.6
CITRUS FRUITY .................................................................. 4.0
FLORAL....................................................................... 0.5
ACRIOLLADO.................................................................... 3.4
CACAO ......................................................................... 3.6
FOREST ........................................................................ 0.8
SPICES ......................................................... 0.6
ANNUAL PRODUCTION (MT) .......................................................... 25
MAIN CROP ............................................................ DEC-MAR
MID CROP ........................................................ JUN-JUL
CRIOLLO BEANS .................................................................... 32%
FERMENTED BEANS .................................................................. 86%
PURPLE BEANS ..................................................................... 12%
SLATY BEANS ...................................................................... 2%
TOTAL ............................................................. 100%
Beans / 100 g.: .................................................................. 83
g./1 Bean: .................................................................. 1,20 g
CERTIFICATION .................................................................. YES
AWARDS .................................................................. NO
Pruneaux • Raisin
Twist de Citron • Agrume confit
Noisettes • Panela • Céréales
Cacao
Chuao cacao is a hybrid trinitario with high levels of criollo genetics (up to 32%) which gives Chuao beans its unique quality and aroma.
The beans possesses unique physical characteristics due to the blend of Trinitario with Criollo genetic varieties.
A typical cut would demonstrate: (±86%) fermented beans, (±32%) criollo beans (±12%) Purple beans, (±2%) Slaty beans.
Weight: generally the grains contain 83 beans on a weight of 100 gr; meaning each bean weighs 1.20 gr.
The prodigious cacao of this zone possesses a unique and interesting flavor because of its terroir and unique genetics.
"“It's aroma and flavor qualities are acquired by its geographical location close to the coast and it's hybrid trinitario/criollo blood combined with a long time proven post-harvest process. Additionally, "the enthusiasm of the farmers with an assertive agronomic management give this cacao the fame of one of the best and most cherished cacao of the world" says Mrs. Gladys Ramos, expert of fine flavor cacao.", .
The high intensity of citrus fruity flavor is the main organoleptic characteristic of Chuao, scoring a 4.0 grade on a scale of 0 to 5, with a clean citric acid related to tropical fruits and the sweetness of black fruits like prunes, maintaining a low level of astringency.
Chuao cacao possesses a bouquet of aromas and flavors, presenting citric essences such as orange and tangerine, and fruity ones like prunes.
These outstanding beans have an essential creamy, soft and velvety sensation (mouthfeel), as they dissolve in the mouth. It's complex flavor fills the aftertaste with tones of hazelnuts and gives a prominent level of permanence of flavor to Chocolate.
The harvesting process begins with cutting the pods with a machete or a "desgarretadera" for cutting high branches. Once the pods are collected they are transported by the farmers to the facility in 20 kilo plastic buckets where the fermentation process will be carried out.
Trinitario &
Criollo
Box type: wood.
Turn-around frequency: Initial turning during fermentation is done after 24 hours in the boxes, a second turning 48 hours later, and the end point, third turning is done 48 hours later, with a possible extra turning after 24 hours if optimum fermentation levels are not achieved. 24-48-48-(24)..
Trinitario & 
Criollo
Floor type: cement.
Humidity: 7,5%.
This task is carried out by the women of the village, who are in charge of executing this work based on their vast experience and knowledge.
Drying process is done on a cement floor of different textures in front of a church. On a coarse floor, fermented cacao beans spend one day. On a less coarse floor, beans spend two days and on a smooth floor, they spend three days more.
We provide a signed Certificate of Origin and Traceability that guarantees the authenticity of Chuao cacao beans.
Chuao has an estimate of 2.331 native inhabitants, of which 125 are engaged in the production of cacao. The Chuao plantation is owned by the local community and managed by their cooperative, "La Empresa Campesina de Chuao”.
Most of the members of this agricultural community are descendants of African slaves brought shortly after the Europeans arrived in South America. Today, they are dedicated to continue the tradition of cacao production from generation to generation. For them, Chuao cacao is not just an agricultural product; it represents their life, identity, pride, culture, land, and language.
Cacao is the main economic activity for families of this region, involving mostly women who have the privilege of working with the best cacao in the world, based on experience and proven techniques. Sometimes, they sing to inspire the valuable work of the crop of this fine product.
The inhabitants of the sector live in decent organized housing, distributed around the area with a production surface of 287.4 hectares, obtaining an average of 25 metric tones of cacao a year.
The farmers are divided into teams. For example, the harvest team that is also responsible for seeding (done by alignment) and irrigation (done with river water). Another team forms maintenance groups performing others processes. These teams are composed of 73 women and 50 men, reaffirming that the work is dominated by the ancestral women.
The irrigation system in Chuao is done by artificial inundation. The drainage is ideal, thanks to the natural slope of the valley that directs the torrents to the sea.
Once the entire process has been completed (harvest and post-harvest), the cacao beans are selected and packed in new bags of 61 kg each, dispatched by truck to the Chuao pier, and transferred by fishing boat to Puerto Colombia, Choroní.
The town of Chuao is located in the heart of the Intermontano Valley, 6 km from the Caribbean sea and belongs to the national park Henri Pittier.
Access to Chuao is only possible by sea and mountain hiking. The first route is the "Choroní" path, an adventurous 25-minute journey with local boats called ¨Peñero¨. The second path is crossing the mountains that surround Turico's peak of the Henri Pittier National Park, also known as ‘the cacao route’.
Chuao is a prosperous and happy town, considered by many as the blessed valley the Aragua, unmistakable because of the amazing cacao it produces.
Chuao is surrounded by a rich and abundant fauna with a great variety of species of birds and endemic species. There are artificial irrigation systems specially designed for flooding, that functions by making openings in the river artificial guides that allow water to drain into the plantation. The drainage is great to maintain the natural conditions of the valley, giving life to green and jungle like landscapes.
Local temperatures are around 27 °C and rainfall averages 1,000 mm. Being surrounded by mountains and clouded forests, the environment is ideal for the production of the highest quality beans in the world.
For more than 450 years, Chuao has had the fame of producing a great cacao. The origins of the cultivation date back to the 17th century, when native inhabitants of the Caribbean/Native Americans, were almost absolutely exterminated by the Spanish colonizers. In 1827, the Chuao region became a patrimony of the University of Caracas (now Central University of Venezuela).
The region has had a turbulent history in terms of ownership, but in 1976 the Ministry of Agriculture (MAC) promoted the creation of the Chuao Farmers Cooperative "Empresa Campesina Chuao", made up of traditional farmers granting them a collective ownership of the farm.
Another factor that allows it to distinguish itself in the world of cacao, is undoubtedly its terroir, the irrigation systems and the micro-climate it enjoys. The production of Chuao cacao is only done by the farmers cooperative called "Empresa Campesina de Chuao". This cooperative is the owner of the farm and it is responsible for the harvesting, fermentation and drying of the beans in an organized way.
SOCIAL RESPONSIBILITY
Fermentation boxes donation
Date: October, 11, 2017
Location: Empresa Campesina Chuao headquarter.
Facilitators: Javier Maldonado, Emily Pereira.
In order to provide a larger fermentation output for Chuao cacao beans, the Prosperi Foundation, in collaboration with Intercacao, donated two wooden fermentation boxes with three compartments, which incremented the capacity 1.200 kg of wet bean fermentation.