Our
Cocoa
At Cultivos Tropicales Panamericana we are committed to producing a truly unique cocoa, grown in the rich and fertile region south of Lake Maracaibo. Our dedication to excellence begins with the selection of the best plants and continues with innovative handling and processing practices.
Research and genetics for a superior cocoa
With more than 75,000 ancestral criollo cacao plants, our genetic research is focused on developing varieties that are not only productive, but also offer exceptional flavors and aromas. We know that genetics and planting contribute up to 50% of the quality of our cocoa; however, some experts argue that the post-harvest stage can influence the final cocoa profile by up to 70%.
Nurseries and Plant Development
In our cocoa production process, each stage is fundamental to guarantee the quality we offer our customers. We start in our nurseries, where we apply advanced agronomic management techniques. We carefully select the best seeds for the development of plants suitable for transplanting, thus ensuring optimal growth.
Planting and Transplanting
Once adequate development has been achieved in the nurseries, we proceed to the final planting in the field, respecting the recommended technical spacing and considering the temporary and permanent shade that the plants require. This care in transplanting is essential for the future of the crop.
Cocoa Harvesting
Harvesting takes place at the perfect time, when the fruit has ripened and its color has changed, which occurs between 160 and 185 days after flower fertilization. This attention to fruit ripeness is key to maintaining the exceptional quality of our cocoa.
Pre-Fermentation
After harvest, the fruits are stored under cover for 5 to 10 days to allow the development of biochemical processes that improve the quality of the subsequent fermentation. This step is vital to ensure that the fermentation process is effective and produces high quality cocoa.
Controlled Fermentation
Fermentation starts the same day of harvesting to ensure that the cocoa slime enters the fermentation rooms fresh. We ensure that the drains are permeable, allowing liquids to drain out and avoiding an exaggerated increase in temperature or bad odors. We use a fermentation system in wooden crates, where the almonds are fermented in controlled conditions for a period of 48 to 168 hours. Temperature and flavor development are constantly monitored during this critical process.
Guillotine cutting tests for fermentation evaluation
Guillotine cutting tests are essential to evaluate the fermentation of ancestral criollo cocoa. This method allows the quality of the beans and the development of their characteristic flavors to be inspected. By cutting the fermented beans, color, texture and aroma, which are indicators of proper fermentation, can be observed. In addition, these tests help to identify anomalies in the process. Cutting beans at different stages of fermentation makes it easier to understand the evolution of the flavor profile, thus ensuring the quality of the cocoa.
Cocoa Drying
Once fermentation is complete, we move on to the drying of the beans. This process is crucial to preserve the exceptional characteristics of cocoa. We control the humidity and use sustainable methods that ensure gradual and uniform dehydration. At the end, we achieve a cocoa that has a high percentage of light to dark brown beans and is distinguished by its unparalleled sensory profile, characterized by freshness and richness of flavor.
Selection and Quality Control
Each lot of cocoa is carefully selected to meet the highest quality standards. We perform a thorough analysis that ensures our classification as extra-fine commercial cocoa. This includes sensory testing to verify that the beans are free of bitterness and have very low astringency. We are proud to provide the best quality in the market, with a commitment to traceability from the plantation to the final consumer.
Port Control for Export
Prior to export, the National Institute of Integral Agricultural Service (INSAI) and the Bolivarian National Guard (GNB) inspect all plant material. This rigorous process guarantees that we comply with all legal regulations for export, ensuring that our cocoa reaches our customers in perfect condition and meets the most demanding international market standards.
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