Monovarietals

Chuao

Cream, honey and dried fruits. Great sweetness and roundness.

Chuao is an ancient variety of Criollo cacao which takes its name from the plantation and the Venezuelan peninsula where the seeds were born and subsequently selected throughout the centuries.
The beans are completely white and give the chocolate a great sweetness and roundness with notes of cream, honey, and dried fruits.

6.50
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Canoabo

Cream, dates and almonds. Extraordinary roundness and great persistence.

This Criollo variety is originally from the forest located between the Venezuelan states of Yaracuy and Carabobo.
It was saved from extinction and cultivated in the Domori plantation at Hacienda San Jose, in Venezuela. Its notes include cream, dates and almonds, an extraordinary roundness, and great persistence.

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Guasare

Dried fruits and honey.

Guasare is a rare variety and the mother of all Criollo, and has been grown in the Domori plantation in Venezuela since 2002. Among chocolate tasters, it is famous for its finesse, characterized by aromas of dried fruit and honey. This is a perfectly executed Criollo.

6.50
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Ocumare77

Apricot jam, cream and dried fruit.

Ocumare 77 is recognizable by the greater roughness of its cacao pod compared to the other Ocumare varieties. Its cultivation in purity is very rare because the plant often has empty beans inside the fruit. This variety features notes of apricot jam, cream and dried fruit. Excellent roundness and persistence, with low acidity and bitterness.

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Puertofino

Caramel, tobacco, nuts and dates.

This Criollo was recently recovered and represented a true challenge. By continuing to believe in its potential yield, resistance and in its structure, the result was a success: an aromatic harmony of caramel, tobacco, nuts, papaya, berries, mushrooms, and dates.

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Puertomar

Cherry jam, cream and almond.

This is a recent Criollo variety, planted in the Domori plantation in 1998. It is the first recovered Criollo cacoa in the world, which has been understood and interpreted both in the terroir and in the fermentation of the beans. The Puertomar highlights a giant leap forward in research and in taste. It has notes of cream, spices, almond, and cherry jam, paired with an excellent sweetness and roundness.

6.50
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