Sur del Lago Ancestral Criollo Lineage Cocoa Beans · Venezuela

Sur del Lago, Venezuela — Birthplace of Criollo Cacao

In the southern region of Lake Maracaibo, spanning the states of Zulia, Mérida, Táchira, and Trujillo, lies one of the oldest and most emblematic cacao territories in Venezuela. This region is recognized as the birthplace of Criollo cacao — considered the finest and rarest in the world.

At its heart lies El Ancón de Maruma, a historic enclave on the border of the former provinces of Mérida and Trujillo. Long before the Spanish arrived, indigenous groups such as the Cuicas and Timotes cultivated cacao here, using it to prepare a sacred ritual beverage known as "chorote." In the late 16th and early 17th centuries, colonizers discovered more than 100,000 cacao trees in this area — and from Maruma, cacao spread across all of Venezuela, laying the foundation for the country's colonial cacao economy.

Since pre-Hispanic times, Sur del Lago cacao has been among the first Venezuelan origins exported to Europe, establishing a centuries-old reputation for fine flavor.

Today, the cacao grows across the humid plains and biodiversity-rich lowlands surrounding the lake — including Gibraltar, La Virtud, and Bobures — under unique soil and humidity conditions that give rise to delicate, complex aromatic profiles.

Guided by fine cacao expert Douglas Dager of Agrícola Lamboean, fresh "wet cacao" is sourced from carefully selected small local producers, then centralized and processed under a rigorous controlled fermentation system — where time, temperature, and bean selection are closely monitored. This modern, structured approach preserves the genetic identity of the cacao — a Trinitario with ancestral Criollo heritage (F1) — while delivering consistency and exceptional aromatic expression across every batch.

Fruity, woody, and nutty notes with low acidity and low astringency.

• Historic Venezuelan origin – sourced from Sur del Lago
• Criollo-influenced genetics – Trinitario with fine flavor profile
• Controlled fermentation – ensures consistency and aromatic precision
• Refined post-harvest processing – optimized drying and handling
• Traceable sourcing – selected small-scale producers
• Consistent batch performance – reliable results for professionals

• Bean-to-bar chocolate production
• Artisan couverture and fine chocolate making
• Craft chocolate bars and origin-based recipes
• Premium pastry and confectionery applications

⚠️ Raw, unroasted cocoa beans — must be roasted before use. DO NOT CONSUME RAW.

Shipped from Canada. Flat rate $7.99 CAD (up to 20 kg). Pallet orders: transit approx. 2–3 weeks. Bulk options available.