This variety of cocoa originally comes from the Ocumare de la Costa-Tal. Ocumare is a very special Criollo cocoa, characterized by its aromatic flavor.
A homogeneous, uniform drying and fermentation process improves and enhances the flavor of this cocoa.
It is a blend of Criollo and Trinitario with a strong Criollo tendency, a light and pleasant cocoa with a minimal acidity but without sharpness.
Due to its aroma and robustness Ocumare is widespread and popular in Venezuela. The beans show notes of almonds and cherries, similar to the Chuao variety. You can experience a peaty note, a kind of "spicy earth" and a full-bodied aroma.
Ocumare is more robust than the pure criollos. Flavors can vary from peaches and light red fruits to cashews, peanuts or spices and pepper.
|1||just a trace, may not be found again|
|2||present in the sample|
|3–5||clearly characterizing the sample|
|9–10||maximum, you experienced in the sample|