PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS
EVALUATION .................................................................. 2.4
SWEET FRUITY .................................................................. 1.6
CITRUS FRUITY .................................................................. 2.5
FLORAL .................................................................. 1.3
ACRIOLLADO .................................................................. 2.5
COCOA .................................................................. 2.3
FOREST .................................................................. 0.5
SPICES .................................................................. 0.0
ANNUAL PRODUCTION (MT) .................................................................. 10
MAIN CROP .................................................................. DEC-APR
MID CROP .................................................................. JUN-JUL
CRIOLLO BEANS .................................................................. 6%
FERMENTED BEANS .................................................................. 86%
PURPLE BEANS .................................................................. 6%
SLATY BEANS .................................................................. 8%
TOTAL .................................................................. 100%
Beans / 100 g.: .................................................................. 85
g./1 Bean: .................................................................. 1,18 g
CERTIFICATION .................................................................. YES
AWARDS .................................................................. NO
Nuts • Pistachio • Malt Pan • Caramel
Cocoa
Wood
Source: Ing. Ms. Gladys Ramos
Due to the specific properties of this Trinitario cacao with Criollo genetics, a cutting test would typically show the following results:
(± 6%) Criollo beans, (±86%) Fermented beans, (±6%) Violet beans, (±8%) Slaty beans,
Regarding the weight: A 100g sample contains on average 85 beans, or in other terms, each bean has an average weight of 1.18 grams.
The cacao of Canoabo is characterized by the sweet attributes of caramelized walnuts and pistachio. It provides a creamy feeling and an attractive richness, that allows for lasting flavors. It’s prominent aftertaste makes it unforgettable.
All of the characteristic flavors of the Criollo bean intertwined, with well processed Trinitario beans, create a uniquely, desirable experience, said Ms Gladys Ramos
The sensory profile of the cacao of Canoabo is influenced by the regions proximity to the coast of Northern Central Venezuela. This highlights the pleasing texture of light Criollo cacao, with an excellent combination of fruity, floral, herbal, sweet and caramel notes. This makes this cacao, an excellent raw material for gourmet chocolates. Its most distinctive attributes are its creamy, consistent texture and its caramel flavor.
The post-harvest process start place after careful selection and cleaning of the beans.
Due of the composition of the Canoabo bean with high level of Trinitario and moderate Criollo genetics, the following process must be followed:
Box type: Wood
Turn- around frequency: 1st rotation at 24 hours.
2nd rotations at 72 hours.
3rd rotations at 120 hours.
The total time of the drying procedure depends on the amount of fermentation days and the consistency that the beans reach during the process. For the optimal evolution of the beans during drying, stirring movements are applied every 48 hours.
Patio type: Cement
Humidity: 7,5%
Agricultural production and tourism define life in Canoabo and generate a permanent source of income for its people. Canoabo is an important center of cocoa production, and ecologically one of the best preserved areas.
Canoabo is a region of 187 km². Its population reaches about 3,900 inhabitants, distributed over 650 dignified homes.
One of the farmers we work with is an agricultural engineer, Luis Morales, native of Chile. When he was younger he heard that on the Venezuelan soil (specifically on the coast), the best cocoa in the world was being produced and this is how his pursuit began. He later established himself in Canoabo, where he decided to fully commit himself to the delicious world of cocoa and chocolate, along with his son Rodrigo. Together they own the beautiful hacienda San Cayetano.
Josefina, daughter of José Joaquín Mirét, in 2004 agreed to sell a part of the hacienda, under the condition that it would not be subject to town planning but instead would stay destined for cocoa production to maintain the 50 year tradition. Based on this agreement and condition Morales started his work and made a fascinating hacienda out of it. He takes great care in the cultivation and is very committed. The hacienda nowadays has about 7 thousand trees, good for 20kg of this type of cocoa per day.
For all the agricultural and chocolate production processes they have the necessary machinery on site like; disposers, mills, refiners, a vibrating table etc. So on this hacienda they not only obtain great cocoa beans but also delicious refined chocolate. After all, to truly understand cocoa, you must also know about chocolate and vice versa. Father and son are self-taught and have dedicated themselves to the knowledge and work of the local ancestors, despite not being native to the region. They maintain the tradition and fulfill their dreams.
Currently in Canoabo, 10,000 kg of cocoa are produced annually during two harvest seasons. The main crop is during the months between December and April and the mid crop is between June and July.
The village of Canoabo is located in the municipality Bejuma (Carabobo state), at an estimated height of 287 meters above sea level. In the surroundings there are many small villages such as; Canoabito, La Sabana, Los Naranjos, Santa Ana, Agua Clara and Las Cumbres de Canoabo. There are also some bigger villages such as; Santa Eduviges Urbanization (El Cerro del Cacho) built on wooded mountains, with great biodiversity in the natural environment which makes it attractive for visitors.
N 10º 18,595 'W 68º 16,757' (in the church).
Height: 287 masl (in the church).
The terrains of all these villages are surrounded by high hills with large trees. According to an ancient theory, Canoabo is at the bottom of a prehistoric lake whose waters broke through the channel of the rivers that go to the sea. The local climate is warm, a little refreshing at night, with an average temperature of 26°C.
More than 300 years ago, Canoabo was founded on March 19, 1711. It was established by Father Andrés Páez Vargas, under the name of San José de Canoabo. It was considered to be the area with the largest territorial extension of the municipality of Bejuma. By 1720 the production of cocoa in Canoabo began, increasing the extension of the land, developing the economic activity during those years. However, cocoa had a competitor.
Marco Tulio Merida points out in his book ‘Historia de Canoabo’: "It was an agricultural period where the great landowners of the country began to replace the seeding of cocoa for coffee.
The name Canoabo comes from an indigenous term meaning "village next to fresh water". It’s a friendly town that is situated on one of the many fertile and beautiful valleys in the middle of the mountains of the West of the Carabobo State, altogether known as ‘Valleys of Carabobo’.
Canoabo still maintains its characteristic colonial style, with narrow streets and old houses with high windows and tile roofs. The terrains are considered a paradise. Many Spaniards made their journey with carts pulled by donkeys through the mountains that still overlook beautiful places like Puerto Cabello.
In the cozy village people work to keep traditions alive. Among its inhabitants are also great artisans and wood carvers, who in their tiny workshops elaborate grandiose works filled with the essence and the joy of the people.
SOCIAL RESPONSIBILITY
The main objective is to collaborate and enrich communities, and to be a promoter of good agricultural practices. All of this is made possible thanks to the contribution and union with the PROSPERI FOUNDATION, a non-profit organization, committed to maintaining and promoting the historical, cultural values and agricultural aspects of Venezuela. Through educational programs like "Back to the Farm", the foundation demonstrates that the cultivation of cocoa, is a profitable profession that generates social change.