AMAZONAS PIAROA

AMAZONAS PIAROA

Located in southern Venezuela along the Orinoco River in Bolívar state, has a rich history intertwined with cocoa. In the 18th century, explorers seeking El Dorado discovered the region's potential for cultivating cacao. Despite its remote and challenging access, the area became known for its clandestine cocoa trade. Historic Angostura, now Ciudad Bolívar, served as a key export port, highlighting Guayana’s dual role in mineral wealth and cocoa.

THE FARM

Today, indigenous communities in Amazonas and surrounding areas continue to cultivate this unique Forastero cacao. Deep in the mountains, within indigenous communities, there is a concerted effort to revive this cacao-growing tradition, though it has not been without challenges. Cacao from these regions travels vast distances to reach the port.

The vastness of Amazonas means that some communities can only be reached after 14 days of travel by river, and others remain almost unreachable at times.

POST HARVEST

Cacao beans are fermented and dried within the community.

The cultivation process, a blend of ancestral knowledge and sustainable practices.

Despite logistical challenges, these communities remain dedicated to preserving their cultural heritage and supporting local economies through the sale of their prized cacao beans.

BEAN PROFILE

Grading: Premium - F1

Genetics: Forastero

Size: 80-100 beans per 100g

Fermentation: 7 days in piles

Drying: Slow drying (7-10) days

FLAVOUR PROFILE

The cacao from Amazonas has a spice note with mild astringency and a unique character attributed to the cultivation near to Tonka (Sarrapia) plant which infuses the beans with an exceptional vanilla aroma.