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World of Flavors
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White Logo Imagotype Gourmet Cocoa

World of Flavors

Chuao
5.0
fermentado90.0%
1
0
22%
Porcelana
5.0
fermentado98.0%
1
2
98%
Carupano pintao
2.9
fermentado82.0%
0
0
14%
Tesoro
5.0
fermentado88.0%
0
0
18%
Patanemo Fino
soldout
4.3
fermentado82.0%
0
0
20%
Tumaco Fino
soldout
3.5
fermentado78.0%
0
0
12%
Canoabo Fino
soldout
2.4
fermentado86.0%
1
0
6%
Choroni Fino
soldout
2.8
fermentado84.0%
1
0
16%
Huila Fino
soldout
3.3
fermentado76.0%
0
1
10%
Manapiare Fino
soldout
4.0
fermentado85.0%
0
0
12%
Mantuano Fino
soldout
1.6
fermentado76.0%
0
0
16%
Ocumare Fino
soldout
1.5
fermentado82.0%
0
0
20%
Piura Blanco
soldout
4.3
fermentado91.0%
1
1
57%
Trinchera Fino
soldout
2.8
fermentado84.0%
1
0
6%
Chulucanas
soldout
3.5
fermentado89.0%
1
1
30%
Sur del Lago Clasificado
4.0
fermentado74.0%
0
0
6%
Barlovento Fermentado Superior
4.5
fermentado84.0%
0
0
6%
Barinas
4.0
fermentado68.0%
0
0
6%
Cocoa presentation
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For over a century, we have been cultivating and exporting the world's finest fine-flavored cocoa.
Rueda de sabores del cacao

Mandarina Honey & Vanilla Bar

At Mandarina Honey & Vanilla Bar, we believe in the power of nature. Each of our cookies and energy bars is made with authentic ingredients, carefully selected to offer flavor, nutrition, and well-being.We combine fresh mandarin, pure honey, and natural vanilla to create an experience that connects with the essential: honest foods, full of energy and purpose.

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About Us

We are a team passionate about cocoa.

Our mission is to seek the most desirable cocoa beans that contribute to the creation of the world's finest chocolates. We work in the regions where the best cocoa grows, home to magnificent Criollo cocoa varieties. We reach inaccessible origins to ensure complete traceability, applying post-harvest protocols to achieve extraordinary aromas and flavors, enabling master chocolatiers to craft the world's finest chocolates.

Evaluation Method
Evaluation Method
The 'cocoa grader' evaluation method complements traditional methods with a complete organoleptic assessment, developed by renowned expert Chloe Doutre.
Evaluation Method
Chloe Doutre Rousell
Consultant, Educator, and Expert in fine cocoa and chocolate.
Evaluation Method
Dr. Alexis Zambrano
Professor, PhD, Master's Degree Holder, Chemical Engineer.
Evaluation Method
Quirico Prosperi Foundation
Non-profit organization created to promote and disseminate Venezuela's historical and agricultural values through educational and social programs like 'Return to Agriculture' and 'Water Project'.
Evaluation Method
Pintao Processing Center
Located in La Concepción, Rio Caribe, our facilities feature expert teams ensuring the best fermentation protocols, drying processes, and traceability.
Evaluation Method
Tesoro Processing Center
Located in South Lake (SDLG), our facilities feature expert teams ensuring the best fermentation protocols, drying processes, and traceability.

We export the best cocoa for the best chocolatiers in the world.

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