Puerto Cabello
Puerto Cabello comes from the Canoabo region in the state of Carabobo, in the central north of Venezuela, bordering the Caribbean Ocean. Here is a very fertile soil and a high density of criollo cocoa beans. These beans are rich in sugar, which is indispensable for the fermentation process that lasts at least six days.
Other growing regions are Patanemo, Borburata, San Esteban and Mantuano. Here, in addition to Criollos, Trinitarios are also found, both of which are characterized by their fruity notes, especially cherry.
The beans of this region are protected by the "Parque Nacional San Esteban" and "Parque Nacional Henri Pittier."
Aromatic profile
These Criollo beans are characterized by their full-bodied fruity and cocoa aromas. Likewise, pleasant nuances of hazelnuts, almonds and flowers can be found.
The bean is finely acidic and low astringency. The cocoa flavor can reach a short and bitter note in the finish.
| Aroma intensity | Meaning |
| 0 | none present |
| 1 | just a trace, may not be found again |
| 2 | present in the sample |
| 3–5 | clearly characterizing the sample |
| 6–8 | dominant |
| 9–10 | maximum, you experienced in the sample |
Cocoa aromatic
7
Fruity
6
Floral
3
Nutty
4
Caramel
Bitter
3
Spicy
Astringent
1
Acidic
2
