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VENEZUELA

THE BEST IN THE WORLD

Venezuelan cacao is recognized as the best in the world, with hints of flowers, almonds, fruits, malt, and vanilla on various funds that melt on the palate after taking the first bite, so are the flavors that gives the Venezuelan cacao.

The genetic variability of cacaos from Venezuela is perhaps one of the largest in the world, production takes place in three Venezuelan regions: the North Eastern, the North Coastal and the South Western.

 

 

ECUADOR

THE PRE-EMINENT EXPORTER OF FINE BEANS

Over the last decade, as the demand for more flavorful cocoa has risen, Ecuador has emerged as the pre-eminent exporter of fine beans. Ecuador’s native cocoa beans are known as “Nacional” or “Arriba”, a name believed to derive from the location of its discovery. Arriba means “up river” and many cocoa plantations were located along the Guayas river, which flows towards the port of Guayaquil, Ecuador’s largest city.

While Ecuadorean cacao is known for its floral characteristics, some beans taste more like fruits, while others have a nutty flavor.


From conventional beans to the best selections of Cacao Nacional Arriba, with or without Organic or Fair Trade certifications, we are able to source a wide variety of cacao beans and cacao by-products mainly from the areas of Esmeraldas, Guayas, and Manabi.

 
“There is nothing better than a friend, unless it is a friend with chocolate.” 

- Linda Grayson -

PERÚ

THE ANDEAN CACAO

The growth in the expectations of consumer countries for Andean cacao have opened to the Peruvian cacao a window of opportunity that Peru is efficiently tapping. Peruvian government officials seeking to replace Coca plantations with sustainable farming supported by international cooperation agencies like GTZ from Germany and USAID have launched a vast program to improve Peruvian cacao performance by selecting quality trinitario clones, and improving production processes, in particular in the post-harvest stages. Nevertheless, the most spectacular progress has been accomplished in the transition from traditional to organic cacao plantations, to meet increasing world demand.Our suppliers are deeply involved in this development process working close with USAID and several cooperatives sourcing and promoting the best selection out of the Peruvian production.

 

Our beans are 100% Peruvian and of excellent quality, accurately cleaned, correctly fermented and dried. They are used for the production of derivatives of cocoa such as: cocoa nibs, cocoa mass, cocoa butter, shell and cocoa powder.

 

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