Merida Superior

MERIDA SUPERIOR

In the southern basin of Lake Maracaibo, near our Caño Tigre postharvest center, nature performs one of the planet’s most extraordinary spectacles: the Catatumbo Lightning.

This unique meteorological phenomenon illuminates the skies more than 200 nights a year, enriching the atmosphere, and our cacao trees, with ozone. From this land charged with energy and fertility comes

Mérida Superior, a cacao born from three carefully selected plantations known for their exceptional genetics and distinctive terroir.

THE FARM

Cultivated by three dedicated producers, these plantations thrive in a lush tropical

environment where temperatures range from 18°C to 32°C and rainfall reaches 1,900

to 2,700 mm per year.

The cacao trees, averaging 30 years in age and 5 meters in height, grow under the

shade of Samán, Melina, Ceiba, Jabillo, and Bucare trees — a rich agroforestry system

that sustains both biodiversity and quality.

POST HARVEST

We coordinate the harvest and bean extraction directly with farmers to ensure the cacao arrives at our Caño Tigre facility as fresh as possible.

Fermentation begins immediately in sweet-wood boxes, following a six-day protocol adapted to the specific sugar content and pH of each batch. The beans are turned at intervals of 48/24/24/24/24 hours, allowing the internal temperature to naturally rise

activating the full range of flavor precursors.

After fermentation, the cacao is transferred to our solar drying beds under a covered marquesina, where it undergoes a slow, even drying process over five or more days. This meticulous care ensures a clean, healthy bean with fully developed aromas and a smooth, balanced profile: the signature of Mérida Superior.