Datasheet

Exotic Venezuelan
Fine CACAO

Origin Patanemo
FUNDO La Ceiba, Patanemo/ 52 ha aproximadamente/
producción anual 40T, fundada en 2005 POSTHARVEST COCOA
GoogleMaps https://goo.gl/maps/VkCyQaXLGDpri1NX9 BEANS INFORMATION
Cordillera Centro Norte Costera, Estado Carabobo, Venezuela

Factores ambientales de la Zona de Producción:

BOSQUE HUMEDO TROPICAL.
Limite circundante al “Parque Nacional San Esteban”.

Protocolo de Fermentación:
5 días/ Primeras 48 horas /segunda 48 horas, en cajones de madera
de apamate, dividido en tres espacios (para el volteo), con listones de
madera a un metro de distancia aprox.

Protocolo de secado: Techo Rodante en Madera de apamate

MÉTODO : 10 días de secado
Frecuencia:
2 días a 4 horas (8 am. a 12 m.) / 8 días a 6 horas (8 a.m. a 2 pm.)
Método de Selección Manual

Genética: HIBRIDO ACRIOLLADO, proveniente de semilla,

seleccionada de plantaciones ancestrales de la Montaña.

Orgánico, ejecutando protocolo para futuras certificaciones

Tipo de bolsa: GRAINPRO, al término de la postcosecha para
almacenaje y transporte
 Product Certificate of Analysis
1.Location of the Sample: Patanemo - Sector Primavera - Hacienda La Ceiba 2. City: Pto Cabello 3. State: Carabobo

4. Period of Harvest: San Juan/June-2021 5. Grower: TREE MANAGER - traceability 6. Tax ID: 11.103.804

9. Contact Person: CORPORACION CACAO SAN FRANCISCO – Orlando Theis 8. Telephone Number: +17865370705

10. Variety: Criollo Hybrids 11. Date of Analysis: Sep 10, 2021
General Analysis of Cacao
12. Quality: Patanemo F1 13. Origin: Patanemo
Standard Cut Test
(50 beans sample x 3)
14. Analysis made by: Elevina Pérez /
15. Total Lot: 10,000 Kg.
Angelica Pavani

16. Samples weight: 513 + 650 + 580 g. 17. Average weight per bean (g): 1,34 /PH: 5,10 %
18. Moisture %: Sample (1)= 6,5% /Sample (2)= 6,5% /Sample (3)= 6,5%= Average: 6,5%

19. Weight 100 beans (min 108g): 134,9g 20. Beans per 100g: 73
21. Lenght of the beans: average: 23,4mm.

22. Width of the beans: average: 12,9mm.

23. Thickness of the beans: average: 08,2mm.

24. Mass Volume: height x width (23,4mm x 12,9mm)= 301,86mm²

25. External
Features of the SAMPLE WEIGHT /100 AVERAGE
Beans
Multiple 1 513 1 0,19%

Flat 3 513 1 0,58%

Moldy 9,5 513 1 0,38%

Germinated 10 513 1 1,94%

Impurities 0 513 1 0,00%

26. Internal
SAMPLE (1) SAMPLE (2) SAMPLE (3)
Features of the 50 50 50
AVERAGE
Beans
Moldy 2 4% 0 0% 1 2% 1%
Slaty 0 0% 0 0% 1 2% 3%
Insect Damage 1 2% 3 6% 0 0% 3%
Partially Violet 5 10% 1 2% 2 4% 3%
Violet 0 0% 2 4% 2 4% 1%
G. Properly Fermented 84% 88% 88% 87%
Observations
Reference and Methodology:
• COVENIN 1995. Norma Venezolana Granos de Cacao. COVENIN 50:1995 (2da. Revisión).
• COVENIN 1995. Norma Venezolana Granos de Cacao. Prueba de Corte. COVENIN 442:1995.
• Centro de Comercio Internacional. 2001. Desarrollo de Productos y Mercados de Cacao. Guía de Prácticas
Comerciales.

APPROVED REJECTED % TOTAL EVALUATED BAGS

REVIEW
SEP -16092021
DATE CCS - PAT - ENE/16/2021
60%
 Micro Climate
Physical Characteristics by Quality Standards Ecology

Attributes

Flavors

Cacao
8
Cinammon Citric
6
Clove 4 Astringency
2

Patanemo: Exotic finest Forest

0
Bitterness

Molases Peach
Nutty Flowers
 Award Evaluations
In 2021 we participated in different contests and from them we
obtained excellent results in the sensory evaluations, this led our
clients from different chocolate houses in Japan to obtain prizes with
creations made from our Patanemo cocoa.
Cocoa San Francisco in 2021 We participated "International Cocoa
Award" 2021 with cocoa that is now in the United States.