Specialty Cacao · Venezuela
Specialty Cacao from Venezuela
Grupo Circuterra sources and trades Venezuelan cacao for international buyers. Supply structured according to fermentation method, drying method, bean size, moisture, quality analysis, volume, destination, and Incoterm. Lot information provided where confirmed.
Venezuela as a Cacao Origin
Venezuela is internationally recognized as a historically significant cacao origin. The country's cacao-growing regions — including Barlovento, Sur del Lago, and the Andean foothills — have produced cacao with distinctive cup character for centuries.
Grupo Circuterra works with selected producers and supply partners in Venezuela to develop commercial cacao supply channels for international buyers. Genetics, certifications, and fermentation percentages are not claimed unless verified for the specific lot.
Barlovento
Coastal lowland region in Miranda state. Historically one of Venezuela's most productive cacao zones. Good fermentation potential and body. Variety claims verified per lot.
Sur del Lago
Lake Maracaibo basin in Zulia state. One of Venezuela's largest cacao-producing regions. Consistent fermentation profiles. Suitable for specialty and commercial grade programs.
Andean Foothills
Higher-altitude growing areas. Smaller production volumes. Altitude can contribute to flavor complexity. Lot availability is limited and varies by harvest season.
Cacao Grades and Quality Tiers
Supply structured by fermentation method, drying method, and quality tier. Lot information provided where confirmed for each shipment.
Specialty Grade
Fermented and Dried Beans
Fully fermented and sun-dried cacao beans from selected Venezuelan origins. Intended for bean-to-bar chocolate makers, specialty chocolate manufacturers, and buyers evaluating Venezuelan origin on its own merits. Lot documentation provided where confirmed.
Fermentation
5 to 7 days (box fermentation, where confirmed)
Drying
Sun-dried on raised beds or patios
Bean Count
90 to 110 beans per 100g (varies by lot and region)
Fermentation Index
Minimum 75% well-fermented beans (target; verified per lot)
Moisture
Below 7.5% (target; verified per lot)
Fat Content
Approximately 50 to 55% cocoa butter (varies by lot)
Flavor Profile
Flavor notes vary by region, fermentation, and harvest. Not claimed without verified cup analysis for the specific lot.
Lot Information
Region · Variety (where verified) · Fermentation method and duration · Drying method · Bean count per 100g · Fermentation index · Moisture · Fat content · Harvest · Quality analysis · Lot size · Certifications (where applicable)
Suited For
Bean-to-bar chocolate makers, specialty chocolate manufacturers, cacao importers, fine chocolate brands, buyers evaluating Venezuelan origin
Commercial Grade
Fermented and Dried Beans
Commercially fermented and dried cacao beans suitable for chocolate manufacturing, blending, and industrial cacao processing. Consistent fermentation and drying. Suitable for buyers requiring reliable supply at commercial volumes.
Fermentation
4 to 6 days (heap or box fermentation, where confirmed)
Drying
Sun-dried or mechanical drying (varies by supply partner)
Bean Count
100 to 120 beans per 100g (varies by lot)
Fermentation Index
Minimum 60% well-fermented beans (target; verified per lot)
Moisture
Below 8% (target; verified per lot)
Fat Content
Approximately 48 to 54% cocoa butter (varies by lot)
Flavor Profile
Standard commercial cacao character. Suitable for blending and industrial chocolate production. Specific notes not claimed without verified analysis.
Lot Information
Region · Fermentation method and duration · Drying method · Bean count per 100g · Fermentation index · Moisture · Fat content · Harvest · Lot size · Certifications (where applicable)
Suited For
Chocolate manufacturers, industrial cacao processors, confectionery producers, private label chocolate brands, cacao trading companies
Processed Forms
Cacao Mass (Liquor) and Cacao Nibs
Processed cacao products derived from Venezuelan origin beans. Cacao mass (liquor) for chocolate manufacturers and industrial processors. Cacao nibs for specialty food companies, ingredient distributors, and food manufacturers. Supply subject to processing partner availability and minimum volume requirements.
Fermentation
Per source lot (see bean grade above)
Drying
Per source lot
Bean Count
Not applicable (processed form)
Fermentation Index
Per source lot
Moisture
Per specification (verified per lot and processing partner)
Fat Content
Cacao mass: approximately 50 to 55% cocoa butter · Nibs: approximately 48 to 54% fat (varies by lot)
Flavor Profile
Derived from source lot. Specific flavor notes not claimed without verified analysis of the processed batch.
Lot Information
Origin · Processing partner · Product form · Specification · Fat content · Moisture · Particle size (nibs, mm) · pH (cacao mass, where tested) · Certifications (where applicable) · Minimum volume
Suited For
Chocolate manufacturers, industrial confectionery producers, food manufacturers, specialty food companies, ingredient distributors, health food brands
What We Supply and How We Work
Grupo Circuterra works with selected producers and supply partners in Venezuela to develop commercial cacao supply channels for international buyers. We do not exaggerate origin claims or guarantee specific genetics, certifications, or fermentation profiles without verified lot documentation.
We focus on what can be confirmed for each specific lot: region, variety (where verified), fermentation method and duration, drying method, bean size, moisture, harvest, quality analysis, lot size, and availability. Supply terms are structured according to buyer requirements.
Specialty grade and commercial grade fermented and dried cacao beans
Cacao mass (liquor) and cacao nibs from Venezuelan origin
Lot information provided where confirmed: region, fermentation, drying, bean size, moisture, harvest, quality analysis
Genetics, certifications, and fermentation percentages not claimed unless verified for the specific lot
Commercial quantities for importers, processors, and trading companies
Export documentation and logistics coordination
Availability varies by grade, lot, harvest conditions, and supply partner output
Who We Supply
Chocolate Manufacturers
Bean-to-Bar Makers
Cacao Importers
Cacao Processors
Ingredient Distributors
Cacao Traders
Specialty Food Companies
Food Manufacturers
Discuss Venezuelan Cacao Supply
Contact our trading team to discuss current availability, lot information, grade specifications, and supply terms for Venezuelan cacao.
Discuss Supply Requirements