Venezuela · Carabobo
CANOABO
Canoabo breathes cacao, culture and forest. The village is literally surrounded by it, and the trees grow beneath the canopy.
At Hacienda San Cayetano, Rodrigo Morales and his family manage a historical estate with modernized techniques — seeking to express what the cacao and the forest already offer.
The cacao cultivated at Hacienda San Cayetano originates from a mix of local genetics and carefully selected hybrids. After harvest, the beans undergo fermentation in wooden boxes, followed by slow sun-drying on the farm’s patio to preserve their full aromatic potential. The cacao is grown organically, without the use of chemical fertilisers or pesticides.
TERROIR
Carabobo, north central Venezuela — local genetics and hybrids on a single farm inside standing forest.
Canoabo, the oldest settlement in western Carabobo, is a region where cacao cultivation is deeply rooted in local tradition. It is known for its diversity of native varieties and unique growing conditions.
At Hacienda San Cayetano, Rodrigo Morales and his family manage a historical estate with modernized techniques — seeking to express what the cacao and the forest already offer.
The cacao cultivated at Hacienda San Cayetano originates from a mix of local genetics and carefully selected hybrids. After harvest, the beans undergo fermentation in wooden boxes, followed by slow sun-drying on the farm’s patio to preserve their full aromatic potential. The cacao is grown organically, without the use of chemical fertilisers or pesticides.
TERROIR
Carabobo, north central Venezuela — local genetics and hybrids on a single farm inside standing forest.
Canoabo, the oldest settlement in western Carabobo, is a region where cacao cultivation is deeply rooted in local tradition. It is known for its diversity of native varieties and unique growing conditions.
Silva Quality
Plantation
Pictured: Rodrigo Morales and his father Luis
Flavor Profile
Chocolate fudge, dried raisins, molasses, marzipan
QUALITY & PROCESSING
Certifications:
Grown organically, not certified
Variety:
Local genetics and hybrids
Fermentation Process:
Centrally, 6 days in wooden boxes
Source:
Multiple farms with centralized post-harvest at Hacienda San Cayetano
Drying:
Sun-dried on patio
Harvest Seasons:
November–January, April–May
Sacks:
Sisal, 60 kg
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