Description

Comes from excellent genetic material, among which the hybrids imc-67, leg on rojo, legon verde and the cuira series are highlighted. The cocoa obtained is carefully collected, dried, selected and bagged, obtaining a food grade of excellentouality in aroma and flavor.

Qualities: has a grain of average

Weight between 1-18 to 1.30 gr and

With a fermentation level of over 25%

As a minimum. Cocoa kernels are large violet color in different shades. World recognized. Has high aromatic ouality with sensory profiles of flowers, cinnamon, malt and fresh fruits. It is distinguished for being a fine aroma cocoa.

Production zones: it is characterized

By belonging to the production zones of barlovento, miranda state, specifically in the communities of caucagua, panaouire, el clavo, el guapo, rio chico and caren ero.

Physical· chemical properties