Merida Superior

MERIDA SUPERIOR

In the southern basin of Lake Maracaibo, near our Caño Tigre post-harvest center, Mérida Superior is produced from cacao sourced from three carefully selected plantations renowned for their exceptional genetics and unique terroir.

Surrounded by fertile soils, abundant water resources, and the influence of the Andes Mountains, these farms cultivate cacao with a distinctive character and remarkable consistency. The beans are brought together through a carefully managed post-harvest process, creating a cacao that reflects the richness of the region while maintaining a consistently high quality standard.

Mérida Superior represents the best of this origin: carefully selected genetics, controlled post-harvest practices, and a flavour profile that showcases the unique identity of western Venezuela.

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 flavour 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.

BEAN PROFILE

Grading: Premium

Genetics: Criollo

Size: 70-90 beans per 100g

Fermentation: 6 days in wood boxes

Drying: Slow drying 5-7 days

FLAVOUR PROFILE

Notes of caramel, roasted nuts, and dried fruits, complemented by subtle malt undertones. A balanced and elegant profile with a rich, lingering cacao finish.