Chuao

A single origin growing area in the Venezuelan state of Aragua, which produces some of the finest cacao beans in the world. The upper part of the Chuao plantation is planted with 100% Criollo beans, whilst the remainder is a hybrid of Criollo blanco and Amelonado, a species of Forastero; a cross-breeding technique that has produced a more productive and hardier plant.

The area  produces a powerful and assertive cacao that has intense flavour, with notes of plums, blueberries, molasses and traces of vanilla. The chocolate is slightly tart with a lingering intensity, and the finish is long, clean and strong.