Venezuela
SUR DEL LAGO
A centralized fermentary in Tucaní in the birthplace of the legendary Porcelana cacao.
Sur del Lago is a stronghold of Criollo cacao and is recognized as the birthplace of the legendary Porcelana cacao. Ancestral trees, untouched by modern hybridisation, still grow beneath the canopy, and recent initiatives focus on reclaiming the value of these unique regional cacaos. Sur del Lago is to Venezuela what Bordeaux is to France – renowned for its exceptional terroir and legacy in fine cacao.
In Tucaní, Santo Niño Cacao preselects fresh beans from approximately 120 local farms, 31 of which are managed by women farmers. Franklin’s professional post-harvest team oversees fermentation and drying daily.
Farmers earn higher prices for premium cacao, receive advance payments, and are trained in farming, harvest and post-harvest practices.
TERROIR
Nestled along Lake Maracaibo, Sur del Lago is one of Venezuela’s richest cacao regions.
Its fertile soils and unique microclimate produce cacao of exceptional depth and character. This region is recognized as the birthplace of the legendary Porcelana cacao, an exceptionally rare genetic type known as the purest form of the Criollo cacao.
Sur del Lago is a stronghold of Criollo cacao and is recognized as the birthplace of the legendary Porcelana cacao. Ancestral trees, untouched by modern hybridisation, still grow beneath the canopy, and recent initiatives focus on reclaiming the value of these unique regional cacaos. Sur del Lago is to Venezuela what Bordeaux is to France – renowned for its exceptional terroir and legacy in fine cacao.
In Tucaní, Santo Niño Cacao preselects fresh beans from approximately 120 local farms, 31 of which are managed by women farmers. Franklin’s professional post-harvest team oversees fermentation and drying daily.
Farmers earn higher prices for premium cacao, receive advance payments, and are trained in farming, harvest and post-harvest practices.
TERROIR
Nestled along Lake Maracaibo, Sur del Lago is one of Venezuela’s richest cacao regions.
Its fertile soils and unique microclimate produce cacao of exceptional depth and character. This region is recognized as the birthplace of the legendary Porcelana cacao, an exceptionally rare genetic type known as the purest form of the Criollo cacao.
Silva Quality
Regional
Flavor Profile
Chocolate cream, prunes, raisins
QUALITY & PROCESSING
Variety:
Criollo and Trinitario varieties
Fermentation Process:
Centrally for 6 to 7 days in square wooden boxes
Source:
Santo Niño Cacao fermentary, Tucaní
Drying:
Sun-dried on slide-out trays
Producers:
120 farmers, 31 of them women
We believe that the difference between traceability and transparency is published and verifiable data for each and every step in our supply chain.
