Venezuela · Amazonas
PIAROA SIGNATURE
From one of the most remote places in Venezuela: the Orinoco basin in Amazonas, where Indigenous Piaroa communities grow and ferment their own cacao.
The Piaroa have their own language, culture and identity. Aligning the harvest with the rising tides of the Orinoco and its tributaries is just one practice rooted in older tradition.
Reaching the cacao-growing communities here involves long overland travel from Caicara del Orinoco or Puerto Ayacucho, followed by hours on riverboats or rough dirt roads through dense forest. With almost no paved roads, access requires crossing more than 35 narrow, often unstable wooden bridges – each trip made by small jeeps carrying no more than a metric ton – all to bring these exceptional beans from the heart of the jungle to the wider world.
TERROIR
Amazonas, bordering the southern part of Bolívar — local genetics along the Orinoco river basin.
Fermentation is controlled but decentralized, run per farmer group, then natural sun drying on wooden beds. River transport sets the rhythm of the season, so lots arrive in defined waves rather than continuously.
The Piaroa have their own language, culture and identity. Aligning the harvest with the rising tides of the Orinoco and its tributaries is just one practice rooted in older tradition.
Reaching the cacao-growing communities here involves long overland travel from Caicara del Orinoco or Puerto Ayacucho, followed by hours on riverboats or rough dirt roads through dense forest. With almost no paved roads, access requires crossing more than 35 narrow, often unstable wooden bridges – each trip made by small jeeps carrying no more than a metric ton – all to bring these exceptional beans from the heart of the jungle to the wider world.
TERROIR
Amazonas, bordering the southern part of Bolívar — local genetics along the Orinoco river basin.
Fermentation is controlled but decentralized, run per farmer group, then natural sun drying on wooden beds. River transport sets the rhythm of the season, so lots arrive in defined waves rather than continuously.
Silva Quality
Regional
Flavor Profile
Nutty, spicy, cranberry jam
QUALITY & PROCESSING
Certifications:
Organic
Variety:
Local genetics
Fermentation Process:
Controlled, decentralized per farmer group
Source:
Indigenous Piaroa communities
Drying:
Natural sun drying on wooden beds
Harvest Seasons:
October–February
Sacks:
Sisal, 60 kg
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