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, it produces up to 40% of white beans which gives Chuao beans its unique quality and aroma.
The beans possess unique physical characteristics due to the genetic blend from Trinitario with high Criollo introgression
The predominant tone of the seed varies in colors such as cinnamon, caramel and mahogany.
A typical cut would show : (±86%) fermented beans, (±8% ) Purple beans, (±6% ) Slaty beans.
In regards to the weight generally the fruits contain 69 beans with a weight of 100 gr; meaning each bean weighs approximately 1,45 gr.
"“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 prodigious cacao of this zone possesses a unique and interesting flavor because of its terroir and unique genetics.
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 “desjarratadera” for cutting high branches. Once the pods are collected they are transported in plastic buckets by the farmers to the facility where the breaking of the pod, extracting the seeds and fermentation process takes place.
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, they evaluate the color of the beans and the climatic conditions for an optimum final product.
Drying process is done on a cement floor of different textures, most cases in front of the church. On a coarse floor, fermented cacao beans take one day to dry. On a less coarse floor, beans take two days and on a smooth floor three days.
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 called Chuao as well, 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 tons of cacao a year.
The community also lives off sea fishing as a secondary economic activity, followed by tourism and trading using boats as the essential means of transportation. Different types of boats are anchored by the river which flows from the beloved mountains of the magnificent town of Chuao.
There are three cacao harvest seasons, the Pascuera, Cuaresmera and Sanjuanera, being this last one the most extensive during the month of June.
The transformation of the product occurs with the joint work of the producers through the Cooperativa Campesina Chuao with the harvesting, fermenting and drying of the cacao beans in an organized way. 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 or runoff using the flow of the river to construct irrigation ditches that reach all the plantations. 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 where the cargo is transported to the marketers warehouses.
The town of Chuao is located in the state of Aragua at the heart of the Intermountain Valley of the Venezuelan Coastal Range, 6 km from the Caribbean Sea and is part of 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 Turmero'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 of Aragua, unmistakable because of the amazing cacao it produces.
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. More than 140 mammal species and 580 kinds of birds have been reported to inhabit this land. Since Chuao is part of the Henri Pittier National Park, it has a vast variety of 150 different vegetation species that predominates the cloud forest in an area of 0.617 acres. 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.
Later on, new land explorations were made in the area which impulsed the plantations of cacao and increased the production with the incorporation of afro-descendants slaves as work forces escalating to the concept of hacienda. In 1671, the Hacienda Chuao was donated to be administered by the church. 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.
In 1827, the Chuao region became a patrimony of the University of Caracas (now Central University of Venezuela).
The region had had a turbulent history in terms of ownership, and in 1883, the President Guzman Blanco dispossesses the Hacienda from the university and was managed and administered by the State.
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.
The production of Chuao cacao is only done by the farmers of this cooperative which is the owner of the farm and is responsible for the harvesting, fermentation and drying of the beans in an organized way.
Chuao is a prosperous and happy town, considered by many as the blessed valley of the coasts of Aragua. In the month of June, they celebrate festivities related to Saint John the Baptist, and traditional dances representing the Venezuelan folklore for the day of Corpus Christi. These celebrations create unity in the people of the town and are meant to enlarge the soul as much as delight the visitors by sharing the delicious chocolate in any of its forms.
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.