Finca Santa Cruz, Cumboto

FINCA SANTA CRUZ, CUMBOTO

Finca Santa Cruz benefits from an ideal environment for growing high-quality cocoa beans. The farm's meticulous attention to detail in propagation and processing ensures that the unique characteristics of Criollo cocoa are preserved and highlighted.

THE FARM

Finca Santa Cruz is a small, specialized farm of approximately 4 ha located on the

Golden Coast of Aragua State, Venezuela. Owned by Douglas Dáger Rodríguez, this

farm is dedicated to preserving rare Criollo cocoa varieties. Douglas and his dedicated family and team focus on maintaining the genetic purity of these rare varieties while improving fermentation and drying techniques to enhance the delicate flavor profile of their Santa Cruz cacao.

POST HARVEST

For fermentation, the beans are placed in wooden boxes covered with banana leaves from the region for 5 to 6 days.

Once fermented, the beans are spread out on a surface. During the first day, they are turned every 6 hours. The frequency of turning throughout the process depends on the prevailing weather conditions.

After dried, the beans are hand sorted and packed in jute bags ready for export.