Technical Specifications
Sur del Lago Fine Flavor Premium
Sur del Lago Cocoa is found in Venezuela’s Western region. It grows in ancestral soils from the lowlands (40 meters above sea level) to the base of the Andean Mountain (900 meters above sea level) between the States of Mérida, Zulia and Trujillo. This is where the renound Porcelana Criollo, Merideño Criollo and Guasare are grown, all ancient materials that are outstanding in the international market for their unique fine flavors of nuts, caramel, honey, panela and delicate fruit notes.
There is an important increase of new Cocoa plantations in this area, established with the objective of recovering the traditional Criollo Cocoa as well as some hybrids with stronger Criollo ancestry that are more productive and disease-resistant.
Trinitarian Cocoas with excepetional flavor and aroma are predominant in this area. These Cocoa beans have soft violet colors, which can be tinged with white colors typical of the Criollo variety. This is due to the different crosses between Trinitarios and Criollos in the area. These Cocoa beans are usually larger than those found in other regions of Venezuela.
Sensory Analysis of Sur del Lago Fine Flavor Premium Cocoa, Zulia State
Flavor
It has a Medium Cocoa flavor on which fruity tones, soft citric acidity and sweet flavor stand out, with notes of nuts, malt, spices and wood, with a low to medium bitterness and astringency depending on the percentage of fermentation found in its beans. Its delicate flavors make it stand out from the rest of the Cacaos of Venezuela and the world.
Aromas
Its aroma of ripe fruits stands out over a soft background of cocoa, dried fruits and sweet.
Product Specifications
Origin | Sur del Lago (Táchira, Mérida, Trujillo and Zulia States), Venezuela |
Variety | Trinitarian Cocoa |
Quality | Fine Flavor Premium |
Bean Count
Min. Quantity per 100 gr. | 84 | Whole Beans |
Min. Weight per 100 beans (gr.) | 120 | Whole Beans |
300 Beans Cut Analysis
Average (%) | |
---|---|
Moldy Beans | 2,0 |
Infested Beans | 1,0 |
Fermented Beans | 55 a 66 |
Cocoa Sample's Humidity | 7 a 8 |
Contamination
Non-natural substances to Cocoa | No |
Defective odors detected (humid, smoky, hammy, moldy, others) | No defective odors |