VENEZUELA

🇻🇪 Venezuela – A Cocoa Legacy Worthy of Comparison to Wine Regions

1. 🌱 1. Centuries of Cultivation & Export

2. Venezuela’s cacao cultivation began in the 1600s with Gran Cacaos—large estates exporting to Spain and beyond

3. By the late 18th century, Venezuela was the world’s top cocoa exporter, producing nearly 20,000 tonnes annually

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🍫 2. Genetic Richness & Criollo Heritage

• Home to highly prized Criollo and Trinitario beans, Venezuela remains a genetic treasure trove.

Porcelana (or ‘Porcelain Criollo’)—a pale, delicate variety from the Lake Maracaibo region—is dubbed the “Criollo among Criollos” and commands top prices

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🌍 3. Terroir & Microclimate

• Regions like Chuao and El Pedregal benefit from unique geography: mountain shield, river-fed soil, and microclimate—which together create distinct terroir

Their isolation and tradition have kept quality consistent, making Chuao cocoa a coveted appellation with certified traceability .

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🛠️ 4. Tradition & Cooperative Excellence

• Communities like Chuao operate as cooperatives, retaining centuries-old cultivation and post-harvest practices passed down through generations .

• Modern initiatives such as “Plan Más Cacao” promote farmer training in fermentation, drying, traceability, and social welfare .

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🏆 5. Global Recognition & Premium Status

• Venezuelan cocoa is synonymous with elite quality: Amedei’s Chuao bars are often labeled “best chocolate in the world” .

Experts consistently name Venezuela as the top origin for fine-flavor cocoa, comparable to Champagne in wine .

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✨ 6. Cultural & Culinary Champions

• Pioneers like María Fernanda di Giacobbe have helped transform Venezuelan cacao into a national narrative, empowering women and launching the bean-to-bar movement .

Historic chocolate brands like Chocolates El Rey (founded 1929) have played a key role in promoting single-origin Venezuelan cacao internationally .