Borburata

BORBURATA

Borburata is a historic cacao-growing village located in Carabobo state, on Venezuela’s central Caribbean coast. Surrounded by the Coastal Range and just a few kilometres from the Caribbean Sea, the valley combines a warm, humid climate, fertile soils and abundant natural vegetation — conditions that have supported cacao cultivation for centuries.

Borburata holds a special place in Venezuela’s cacao history. Once an important colonial port, the valley became closely connected to the cultivation and trade of cacao, a tradition that remains part of the identity of the community today.

THE FARM

Our Borburata cacao comes from Fundo Don Rosendo, a cacao farm nestled within the lush landscape of the Borburata Valley.

Here, cacao grows surrounded by tropical vegetation and under natural shade, benefiting from the humid Caribbean climate and the particular conditions of this coastal terroir.

At Fundo Don Rosendo, careful cultivation, harvesting and post-harvest practices allow us to preserve the distinctive character of Borburata cacao and bring the identity of this remarkable valley into every lot.

POST HARVEST

Ripe cacao pods are harvested manually and opened shortly after harvest. The fresh beans are carefully prepared for fermentation, which takes place in traditional wooden boxes covered with banana leaves.

Fermentation lasts approximately 5–6 days, with periodic turning to promote an even fermentation and the development of Borburata’s characteristic flavour profile.

After fermentation, the cacao is slowly sun-dried for approximately 7–10 days, depending on weather conditions. During this process, the beans are carefully handled and subsequently hand-selected, ensuring that only beans meeting the required quality standards are prepared for export.