Criollo Porcelana Cacao 

Origins

Criollo Porcelana cacao is considered one of the finest and rarest varieties of cacao in the world, prized by chocolate makers and connoisseurs for its unique flavor profile and limited availability. 

The name “Porcelana”, or porcelain, refers to the color of its seeds, which are totally white or white with slightly pink. Its origins are south of the Lake of Maracaibo in Venezuela;  It likely reached the Sierra Nevada de Santa Marta through indigenous exchange of past millenniums.

Unique Characteristics

Flavor Profile: Criollo Porcelana beans are known for their exceptionally complex and nuanced flavor profile. They often exhibit notes of floral, fruity, and nutty flavors, with hints of caramel and spices. The taste is often described as mild, with low bitterness and acidity, allowing the subtle flavors to shine through.

Rareness: Criollo Porcelana cacao trees are rare and fragile, making up only a small percentage of the world’s cacao production. They are susceptible to diseases and pests, resulting in lower yields compared to other cacao varieties. This rarity contributes to their exclusivity and high value.

Genetic Purity: Criollo cacao is one of the three main varieties of Theobroma cacao, the others being Forastero and Trinitario. Criollo Porcelana is a sub-variety known for its genetic purity, meaning it has not been extensively crossbred with other varieties. This purity is believed to contribute to its unique flavor characteristics.

Growing Conditions: Criollo cacao trees thrive in specific environmental conditions, typically in regions with rich, well-drained soil, consistent rainfall, and a stable climate. They are often found in countries with tropical climates such as Venezuela, Peru, and Madagascar.

Processing Methods: The way Criollo Porcelana beans are harvested and processed can also influence their quality. Careful fermentation and drying processes are essential to develop their flavor profile while preserving their delicate characteristics.

Chocolate Quality: Criollo Porcelana beans are often used by premium chocolate makers to produce high-quality chocolate bars and confections. The beans’ unique flavor profile allows chocolatiers to create exquisite chocolates with distinctive taste experiences.

The Land

Along with forty registered varieties of hummingbirds, this land is home to an assortment of crops complement the landscape, providing sustenance in this fertile valley, sustained using Permaculture principles and resulting in the best natural and auto sustainable produce.

The water wealth bathes the soil though different creeks and waterfalls that end up at the Buritaca River, main water way covering this piece of Pachamama, ancient dwelling of our elder brothers the Tayrona people, founders of the tribes (Kogui, Arhuaco, Wiwa and Kankuamo) presently inhabiting this awesome Natural Reserve.

Criollo Porcelana Guide & Flavor Profile

Tasting Notes & Aromas

DRY AROMA Fruity, raisins
DRY TASTE Peanut, cashew
PREPARED AROMA TBD
PREPARED TASTE Soursop, cherry, guava, panela

REMARKS: This delicate cacao doesn’t lean toward sour, fermented, bitter, or roasted. Instead the gentle process invites the taster to enjoy the unique nuttiness while tuning into the various fruity notes infused in this cacao from its proximity to the abundant fruit trees growing amidst this plantation.