Ocumare

OCUMARE

Nestled between the Caribbean Sea and the lush mountains of Aragua, Ocumare de la Costa is one of Venezuela’s most emblematic cacao-growing regions. Founded in the mid-17th century as an encomienda dedicated to cacao cultivation, Ocumare became an official town in 1731. Since then, cacao has been at the heart of its history, culture, and economy.

THE FARM

Today, over 50 smallholders keep this legacy alive, cultivating cacao under the canopy of a humid tropical forest rich in biodiversity, with native shade trees such as Cucharón and Macanilla.

The plantations thrive in a warm and balanced microclimate — temperatures range from 21°C to 34°C with rainfall between 600 and 1,090 mm per year — creating the perfect conditions for complex and flavourful cacao.

The trees are long-lived, averaging 45 years, and reach up to 6 meters in height, forming a vibrant ecosystem where nature and cacao coexist in harmony.

POST HARVEST

Cacao from Ocumare is delivered fresh by local farmers to Finca Santa Cruz, where all post-harvest processes (fermentation and drying) are carried out with care and precision.

Each batch begins with a strict selection of beans, removing any that are unripe, diseased, or over-fermented to ensure uniform quality.

Fermentation takes place over six days in sweet-wood boxes, with turnings every 48 hours.

The beans are then sun-dried for five days or more, on wooden trays, allowing a slow and even drying that preserves their natural shine and deep aromas.

Ocumare de la Costa stands as a timeless origin: rich in history, full of character and celebrated for its authentic Venezuelan soul.