Caicara del Orinoco
This exotic and pure cocoa bean comes from the deep Bolivar State "Estado Bolivar" in Venezuela, a part of the Amazon rainforest.
The name of this cocoa was inspired by the town near the river Orinoco in order to bring together the most important crops in this area.
The most important cultivation area in the vicinity is "Sabana Cardona". In this region, the main indigenous farming communities of the cocoa are called Piaroas.
The Piaroas grow most of this genuine and exotic cocoa. The cocoa is fermented in banana leaves and wooden boxes for about six to eight days. The natural environment of the shade-grown trees in this region is the Amazon rainforest, which has a similar climate.
Aromatic profile
Caicara del Orinoco is a fully aromatic, exotic and noble Criollo cocoa with a strong floral flavor and low astringency that highlights a soft, real fruit taste. The intense flavor is supported by the cocoa aromatic and nutty flavors and low bitterness.
It has a low acidity. Its cocoa bean has a fermentation of more than 92%
| Aroma intensity | Meaning |
| 0 | none present |
| 1 | just a trace, may not be found again |
| 2 | present in the sample |
| 3–5 | clearly characterizing the sample |
| 6–8 | dominant |
| 9–10 | maximum, you experienced in the sample |
