You can describe Venezuela as the cradle and homeland of cocoa. Located in the Caribbean – Venezuela is one of the most famous growing regions for flavor cocoa. Venezuela's plantations produce highly appreciated Criollos among them Chuao and Porcelana. It is one of the favorite countries for chocolate makers who dedicate themselves to the production of single-origin chocolates. 

Venezuela has two different cocoa growing regions. There is Sur del Lago and the Andean Regions. In both regions you can find many “subspecies” of cocoa. The names of the different cocoa varieties generally derive from shipping ports or villages where the cocoa was cultivated as for example the variety Rio Caribe that are grown near Rio Caribe or the variety Carenero Superior which refers to the Carenero port.  This port was once a very important port for this type of cocoa. Superior in this case means the higher and finer quality of the beans. 

However, our flavor cocoa beans and our exotic cocoa beans are characterized by their unique taste and high quality. We import only fine flavor and exotic flavor cocoa beans! 

Let us give you a short description introducing every variety of the beans we can supply on demand 



We can offer you the following fine flavor cocoa bean varieties:

Sur del Lago

Sur del Lago is one of the oldest and most interesting regions relating to the growing of cocoa in the world. It is located in northwestern Venezuela, in the tropical lowlands in the south west of the lake Maracaibo. This region offers very favorable climate conditions to the cocoa farmers for the cultivation of high quality cocoa. They are surrounded by tall shade trees, tropical heat and sufficient water. Sur del Lago is harvested from Criollo and Trinitario trees and is known for its mellowed/mature and spicy flavor. Sur del Lago belongs to the fine flavor cocoas from Maracaibo. The name of the Sur del Lago beans is as well the name of the provenance region. Over thousands of years many different varieties of cocoa trees have been brought to this region which nowadays serves as a genuine melting pot of natural, genetic crosses of different types of cocoa trees which result into beautifully rounded chocolate flavors.

Flavor Profile: Due to the mix/cross of Criollo and Trinitario beans this cocoa has a very basic, hearty and beautifully rounded chocolate flavor. It is full bodied and robust including even flavors of butter, hazelnuts, almonds and a subtle aroma of red berries. It is a fine and delicate bean with a low level of acidity and astringency. You find as well floral nuances and the cocoa flavor might have a very brief and bitter tip/peak at the end of the tasting. 


Carenero Superior

Carenero Superior is an exquisite cocoa from Barlovento, the central region of Venezuela, nearby Caracas. This cocoa is fermented very intensively which contributes to its excellent flavor and aroma. It seems to be a very well fermented Trinitario but has the character of a Criollo. Carenero refers, as mentioned above, to the name of the export harbor from where the cocoa was shipped in ancient times. The adjectival complement Superior means that the beans are of higher quality.

Flavor Profile: The pure and typical Carenero has a strong, basic and fundamental presence of chocolate in its tone. You can explore exciting flavors such as caramel, citrus spice, berries and honey in the background. The light acidity gives even more depth referring to the profile of this variety. The various and complex kind of flavors include as well pleasant aromas of cherry and tobacco. This cocoa is very highly appreciated among famous chocolatiers for its delicious and mild smoothness.


Rio Caribe

Rio Caribe cocoa comes from the State of Sucre nearby the river Caribe and therefore the name of the beans derives from the name of the river – Rio Caribe. It is a Trinitario cocoa which is grown near the Rio Caribe. This Trinitario cocoa shows a well-balanced flavor.

Flavor Profile: This cocoa has a very expressive taste and shows a slight dark tone as well as a refreshing note of bitterness. This cocoa is known for its flavor of pure cocoa, subtle red fruit flavor as well as coffee and almonds.

PS: We can offer you as well another variety which is similar to Rio Caribe from the state of Sucre in Venezuela that is characterized by its low Cadmium content/low level of Cadmium. Please don’t hesitate to contact us.



Regarding the Criollo type cocoa, there are some varieties including Porcelana which you can find in the municipality of Maracaibo that are considered as one of the best cocoas in the world. It originates from the South of lake Maracaibo which is a particularly humid location. Genetically it belongs to the species of pure Criollo. Porcelana trees are low sized and have fine and short branches. The leaves are of green or smooth pink color. Porcelana belongs also to the most fragile cocoa varieties. Therefore, it is more susceptible to insects and diseases. It is only to find with very fine chocolates and highly evaluated among famous chocolatiers. There are only few chocolate makers in the world that use Porcelana to create some of their chocolates, mostly due to its high price and overall due to the limited availability. Porcelana is the purest form of the Criollo cocoa and has always been regarded as the finest cocoa. Therefore the price is substantially higher than for other cocoa varieties.

Flavor profile: a very mild and soft cocoa, a completely refined flavor profile with a perfect balance of acidity and a low level of astringency and refreshing bitterness. You can experience notes of strawberries, cream, nuts caramel, slightly spicy with a buttery texture. Many of the flavors are not immediately discovered. It is no complex cocoa, but it is the delicacy and the balanced long lasting flavor that make Porcelana to an unforgettable experience.



This exotic flavor cocoa comes from a small village located in Aragua State in the northern coastal range of Venezuela which was founded in the 16th century. This village is famous for its cocoa plantations where worldwide finest cocoa beans are produced. Surrounded by mountains and rainforests there is no road access to find. If you want to visit Chuao you must take a boat from Puerto Colombia or you have to go by foot. Due to the fact that the access to the plantation is very difficult, the cocoa beans must be transported on small boats. Chuao, isolated from the rest of the world, is known for its traditions as the cocoa producers dry the cocoa in a small patio. Chuao as well as Porcelana belong to the Criollos of very high quality. Together with Porcelana this delicate Criollo is considered as one of the finest beans that are supplied from Venezuela. Nowadays, you can find pure Criollo and hybrid varieties (hybrid/crosses of Criollo and Trinitario) on the plantation. The quantity grown per year is about 16 mt. Chuao is one of the highest prized cocoas among the chocolatiers.

Flavor Profile: You can find a very intensive flavor of blueberries and plums, noting even a slight vanilla sensation. A very determining and assertive cocoa with a certain sharpness and acidity. It is one of the most complex and rare cocoa qualities.



Originally coming from the Ocumare de la Costa valley, Ocumare is a very special Criollo cocoa characterized by its highly aromatic flavor. A homogenous uniformed drying and fermentation procedure improves and underlines the flavor of this cocoa of Criollo origin. It is a mix of Criollo and Trinitario with a strong Criollo tendency, a light and pleasant cocoa with a minimum note of acidity, but without any sharpness.

Flavor Profile: Due to its aroma and its robustness Ocumare is common and popular to find in Venezuela. The beans show notes of almonds and cherries similar to the variety Chuao. You can experience a peatiness sensation, kind of “spicy soil” You do not note a fruity acidity but a full bodied aroma. Ocumare is more robust in character than the pure Criollos. Flavors can vary from peaches and slightly red fruits to cashews, peanuts or spice and pepper.  



First discovered in the Guajira region & Sierra de Perija by Rio Guasare, this variety of cocoa was recently rediscovered. This cocoa derives from a small plantation nearby the river Guasare located in the Zulia State.

This South Lake regional variety originates from the first cocoa, the cocoa Guasare that existed on earth. It belongs to the exotic cocoas and is considered an ancient pure Criollo embedded with white to light colored seeds. The beans come from the Andean regions of Venezuela and the beans inside are very large and white from the inside. Guasare is a high quality and 100 % Criollo variety. Generally you can say, that it is one of the genial kinds of pure coastal Venezuelan cocoas with pure raw cocoa bean aromas. 

Flavor Profile:  With Guasare you can experience a very nutty flavor with notes of caramel, malt, a round and full-bodied aroma with a high intensity. The flavor is very expressive and you find lots of pleasant and complex second notes, subtle undertones of dried and matured fruits, tobacco, coffee, slightly red fruits and pure cocoa. A discrete acidity and a refreshing bitterness contribute to a perfect aroma with a long standing peak /savor at the end. 



This cocoa variety derives from a village named Cuyagua which is situated in the province of Arágua. Cuyagua is a cross/hybrid of Criollo and Trinitario.

Flavor profile: Reminding partially of dairy products, sharp red fruits, slightly wooden taste and sometimes you can even discover/determine some nuances of peach flavor. You can experience a certain taste of sharpness and acidity with this cocoa.












The Aztec and Mayans of Central America cultivated cocoa trees long before the arrival of European explorers. These Mesoamerican Indians were the first to create a drink from crushed cocoa beans mixed with water and flavorings such as chili peppers, vanilla, and other spices. It was a special beverage reserved for Mayan rulers and special ceremonies.

The word cacao itself derives from the Nahuatl (Aztec language) word cacahuatl. The Mayan used cocoa beans also as currency.

The Maya believed that the kakaw (cacao) was discovered by the gods in a mountain that also contained other deletable foods to be used by the Maya.

The invading Spaniards learned about cocoa from the Aztec Indians in the 1500s and brought this fascinating “new” food back to Europe.

Chocolate slowly spread across the royal courts of Europe, and by the 17th century it was an expensive luxury reserved for the upper class.

The cacao plant was first given its botanical name by Swedish natural scientist Carl von Linné (1707-1778), who called it “Theobroma (Food of the gods) cacao”.


Bohnkaf-Kolonial GmbH & Co. KG

Veit-Stoss-Ring 65

D-24539 Neumünster Germany

+49 (0) 4321 / 556 22 08

+49 (0) 4321 / 556 22 09

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