cacao gourmet
barinas
Evaluation 4.0
SWEET FRUITY 2.5
CITRUS FRUITY 1.25
FLORAL 0.0
CREOLE 3.0
COCOA 4.0
WOODSY 0.0
SPICES 0.0
ANNUAL PRODUCTION (MT) < 500
CREOLE BEANS 7%
FERMENTED BEANS 68%
VIOLET BEANS 10%
SLATEY BEANS 2%
TOTAL 100%
Beans / 100g: 89
g./1 Bean: 1 g
CERTIFIED NO
AWARDS NO
Physical and Organoleptic Characteristics
Positive Flavors
Sweet Fruity 
Citrus Fruity 
Floral 
Creole Malt • Panela • Nut
Cocoa Cocoa
Woodsy 
Spices 
Analysis of Cut
The cut analysis is one of the most important steps in our quality protocol. This procedure involves splitting the cocoa beans in half to observe their interior, allowing us to visually assess key aspects such as the level of fermentation and the presence of possible defects. Through this detailed inspection, we identify whether the beans have been processed correctly and whether they present the ideal conditions to guarantee exceptional flavor and aroma.
Well-fermented beans reveal a uniform brown color, a defined internal structure, and an easy-to-peel shell—clear signs of quality. On the other hand, purple hues or poorly formed cracks can indicate problems in the process. By implementing the cut test, we reaffirm our commitment to excellence and transparency at every stage of the cocoa value chain. Every batch we process undergoes this control to ensure that only the best cocoa continues its journey to those who value a product of impeccable origin.
Sensory Map
The sensory profile of Barinas cacao reveals a complex and pleasant experience, characterized by a pronounced cacao flavor that defines its identity. This cacao stands out for its medium-high cacao intensity, which establishes a rich and robust base on the palate, perfect for those seeking a clear and consistent cacao profile.
As for the fruity notes, nuances of dried fruits are appreciated, providing a natural smoothness and complexity to the overall flavor, without overshadowing the main presence of cacao. Nutty notes also play a subtle but important role, giving a sense of roundness and depth.
Despite the moderate percentage of Criollo cacao, a hint of its influence can be noticed in the smoothness and elegance of the flavor, contributing to the overall quality of the bean. This detail stands out in the texture, which presents a low astringency (1.50) and a contained bitterness (2), resulting in a smooth and pleasant sensation on the palate. The acidity, on the other hand, is mild (2), complementing the balanced profile of the cocoa.
Barinas cocoa displays a very clean flavor, without perceptible negative defects, such as aromas of mold, smoke, or rancidity. This purity is key to the refined profile and high quality offered by this cocoa. Its fermentation and drying process was optimal, which favored the development of pleasant flavors and the elimination of undesirable notes.
This sensory map confirms that Barinas cacao is a bean with a clear cocoa presence and a subtle complexity of dried fruits and nuts, ideal for chocolatiers and connoisseurs seeking high-quality, well-balanced cocoa with a solid base of flavor.
Traceability
At Intercacao, we guarantee the complete traceability of our cocoa from origin to final destination, offering transparency and trust to our customers. We use Petrichor, a specialized US origin traceability system. This system allows detailed tracking of each batch of cocoa, and all information is securely managed by the customer.
The traceability process begins at the time of direct purchase from the producer. At this point:
- The vehicle that makes the purchase or pickup is geolocated using GPS. All our vehicles are equipped with this system.
- A geolocated photograph of the invoice or purchase order is taken as part of the verification protocol.
- All this information is recorded in Petrichor, where it is stored and organized for review.
From there, the system tracks the cocoa throughout its entire transit, whether by land or sea, nationally and internationally. Our customers can know in real time the stage of their cocoa: whether it is in port, in transit, in warehouse, or being loaded, as well as its estimated arrival date. They also receive reports with purchase notes from each supplier.
In addition to geographic tracking, we carry out strict quality controls at different points in the process:
- At the time of purchase.
- Upon arrival and departure from the warehouse.
- Before loading onto the truck.
- Upon arrival at central warehouses, such as the one in Caracas.
- During batch preparation.
- During dispatch.
- And during passage through the dryer.
In total, the cocoa is evaluated at least four or five times, in addition to the controls specific to the drying process. All of these quality records are part of our commitment to excellence.
The traceability of our cocoa is verifiable through:
- Purchase notes.
- Farmer registration.
- Vehicle geolocation.
- With this comprehensive system, we ensure our customers a transparent, responsible, and reliable supply chain.
Geographic Location and Ecology
Geographic Location
- Country: Venezuela
- State: Barinas
- Municipality: Barinas
- Area (municipality): 3,304 km² (approx.)
- Average altitude: 187 meters above sea level
- Inhabitants: 350,000 - 400,000 (no updated official figures)
Located in the western plains of Venezuela, the municipality of Barinas extends across a vast plain crisscrossed by rivers and covered with abundant vegetation. Its moderate altitude and warm climate favor a diverse agricultural landscape, where cacao has found fertile ground to thrive. This territory combines agricultural tradition with growing commercial activity and is part of a region whose natural and cultural richness drives sustainable production from the heart of the country.