Ocumare 61 Rio El Pilar, peninsula
of Paria, Venezuela. It is a sub-clone of Ocumare 61,
a recent criollo, planted in 1998. An impressive undertaking.
It is the first example in the world of a recent criollo
cacao that has been recovered, comprehended and interpreted
in its terroir and fermentations. It demonstrates an extraordinary
step in research and fine taste. It has notes of cream,
spices, almonds and cherry jam with excellent smoothness
and sweetness.
Ocumare 67 Rio El Pilar, peninsula
of Paria, Venezuela. It is a sub-clone of Ocumare 67,
a recent criollo, planted in 1998. We believed in its
potential yield, resistance and structure. A victory
won against all. It has notes of caramel, tobacco, walnuts,
papaya, brushwood, mushrooms and dates.
Canoabo Rio El Pilar, peninsula
of Paria, Venezuela. It is a sub-clone of Canoabo, a recent
criollo, planted in 2000. It has notes of vanilla bourbon,
almond milk, dates, dried apricots and sunflower seeds.
It has almost no acidity, minimum astringency, extraordinary
smoothness and a long finish.
Post-harvesting process: each sub-clone
undergoes an optimal fermentation, aeration and drying
in situ.
Chocolate process: it occurs at
Domori¹s plant in Italy and the criollo cacao is produced
through 4 different formulas listed below, in order to
fully demonstrate its sensorial traits. Additional cocoa
butter is not added to the natural quantity the cacao
bean contains to avoid diluting the aromatic notes of
the cocoa liquor and to assure its accurate assessment.
60% with cocoa nibs. The cocoa
liquor is paired with its own roasted cocoa nibs that
have untamed aromas, acidity and polyphenols.
70% the classic blend 70-30 of
cocoa mass and sugar to perfectly outline the sensorial
chart.
80% with salt flower and fructose
to accentuate some of the aromatic traits. Since 1870,
Hacienda San José has been making chocolate with salt.
100%. No sugar. The cocoa stands alone and affirms its
exquisite organoleptic qualities against the strength
of its natural bitterness and astringency.
