SlideShare a Scribd company logo
1 of 4
Download to read offline
2014 Harvest 
Venezuelan Cacao
TISANO CACAO COMPANY 
In 2009 Tisano’s founders were the first to export 
USDA ORGANIC CERTIFIED cacao from Venezuela. 
Tisano adopted the concepts of chain of title 
traceability procedures as well sustainable produc-tion 
practices implementing it across our value 
chain in our ‘Origin-Sourcing Model.’ By partnering 
with the farmers our transparent purchasing model 
empowers farmer run co-ops to purchase directly 
from their communities, removing the middle-men 
allowing us to pay higher prices, supporting farmers 
through financing. The co-ops we partner with 
ensure good harvest, fermenting and drying tech-niques 
are in place and once they are dried we 
receive the beans at our facility where we clean, 
sort and blend the batches by Origin to ensure 
uniformity of bean size and terroir flavour consis-tency 
from bag to bag within each lot. The beans 
that don’t meet our minimum quality requirements 
for size or defects are discarded. In our stringent 
selection process we reject between 5-7% of 
inbound beans so that our customers don’t have to 
lose time or money in cleaning and selection. 
QUALITY vs. QUANTITY 
Venezuela produces a small annual harvest of only 
+/- 16,000MT of cacao, which equates to roughly 
0.32% of World Production. The average Venezu-elan 
cacao farmer owns between 1 - 5 hectares 
producing some of the worlds lowest yields < 300 
kgs / hectare. Low yields means that Venezuelan 
cacao is expensive to farm compared to other 
producing nations with average yields of 600 – 1,000 
kgs / hectare. In Venezuela cacao farming is not a 
lucrative option for many. Ancient varietals are 
being ripped out and replaced by other cash crops. 
Tisano’s Origin-Sourcing Model commits us to our 
cacao farming partners as active stakeholder in the 
450 year old tradition Venezuela was founded on, 
Cacao Farming. We support our communities with 
technical workshops, business skills to run a farm and 
donate tools and equipment during and after the 
harvest with the goal to promote quality farming. 
GENETIC MAPPING – PROTECTING VARIETALS 
Beyond sourcing Tisano has partnered with the 
United States Department of Agriculture, Agricultural 
Research Service (USDA-ARS) to protect unique 
genetic cacao varietals by tagging and mapping 
trees across the country to unearth the genetic origin 
of Theobroma Cacao. In the process we are discov-ering 
some of the most unique and diverse cacao 
varietals in the world. 
ORIGIN SOURCING 
All Rights Reserved (c) 2012, Tisano, LLC 
Tisano’s Origin-Sourcing Model vs current cacao supply chain diagram for Venezuela 
Multinational 
Processors 
Multinational 
Traders 
Local Exporters 
n < 8 
Legend: 
Raw cocoa beans 
Processed cocoa products 
(liquor, butter, cake, powder) 
Multinational 
Manufacturers 
Market Actors outside Venezuela Market Actors in Ve nezuela 
Chocolate / Confectionary Markets 
(80% of cocoa exports) 
Local Traders 
n > 15 
Local Collectors 
n > 500 
Smallholder Farmers 
n > 17.000 
Artisanal 
Processors and 
Manufacturers 
Local 
Proc. 
n < 6 
TISANO 
Manufacturing 
Processing 
Trading / Importing 
Exporting 
Local processing 
Collecting/Bulking 
Cocoa Bean 
Production 
Juana, Harvest Foreman - La Empresa Campesina de Chuao
ARAGUA 
CARABOBO 
MIRANDA 
SUCRE 
PUERTO CABELLO 
•Complex and varied 
•Pepper, fruits, cashews and peanuts 
•Trinitario with high Criollo tendencies 
A favorite growing region for the Spanish Crown, 
once the largest producer and named after the 
port of embarkation, Puerto Cabello. Now aban-doned 
haciendas offer bountiful untamed cacao 
hidden in the tropical mountains. This region offers 
the most diverse flavor profiles; from famed Chuao 
to Ocumare to the subtle Patanemo criollo, spicy 
Mantuano and molasses Trincheras. Each village is 
surrounded by a unique micro-climate and terroir 
creating unique origins. 
CARENERO SUPERIOR 
•Caramel, citrus, vanilla, berries, honey 
•Chocolate undertone 
•Mild acidity 
Carenero refers to the port from which the cacao 
was once shipped and “Superior” is a reference to 
higher quality Trinitario beans. Typically, Carenero 
has a strong underlying chocolate presence that 
hides underneath a myriad of flavors, such as 
spice, caramel, citrus, vanilla, berries, and honey. 
A light acidity also adds further depth to the 
profile. Historically known as Caracas Cacao. 
RIO CARIBE 
•Dark tone, bitter 
•Coffee, cocoa 
•Almonds, red fruits 
This Forastero cacao bean grown near the Rio 
Caribe has a slight dark tone and a refreshing 
bitterness. Venezuela’s largest growing region - the 
majority of this region produces an F2 cacao ( less 
than 60% fermentation) and small plantation 
specific F1 ( greater than 60% fermentation.) 
For orders or more information email : beans@tisano.com 
ZULIA 
MERIDA 
CARABOBO 
ARAGUA 
MIRANDA 
BOLIVAR 
SUCRE 
AMAZONAS 
PORCELANA 
•Low acidity & delicate 
•Great finesse 
•Strawberries, cream, butter, bread, honey 
MERIDA 
ZULIA 
From the Andean region, a genetically pure Criollo 
species. This cacao is extremely mild, and is prized 
for its delicacy and overall gentle appeal. While not 
a complex cacao, the flavors and texture are 
incredible and dazzle with finesse. Typical flavors are 
strawberries, cream, butter, and sometimes bread. 
Mexican strands of Porcelana deviate from the 
Venezuelan variety with a heavier body and spicier 
flavor profile. 
MARACAIBO / SUR DEL LAGO 
MERIDA 
•Full-bodied 
•Delicate and subtle under flavor tones 
•Red fruits, cream, nuts 
Maracaibo and Sur del Lago, meaning south lake, 
have been farming criollo cacao since the late 16th 
Century. Grown at the end of the Andean Mountain 
range it is inherently hearty with a full body. Its com-plexity 
is fairly minimal and can display wonderful 
flavors of red fruits, cream and nuts. 
GUASARE 
•Nutty with caramel top notes 
•Complex secondary notes, less acidic 
MERIDA 
High quality 100% ancient criollo varietal is currently 
being rediscovered. Hailing from the mountainous 
Andean region of Venezuela consisting of enor-mously 
large, pure white inside beans.  
ZULIA 
ZULIA 
REGIONAL NAMES // FLAVOR PROFILES
CHUAO 
•Sharp, red fruits and berries 
•Chocolate with licorice undertones 
•Trinitario with Criollo tendencies 
ARAGUA 
17 MT / YEAR 
Chuao is one of the most prized cocoa origins 
amongst chocolate makers, so much so that over 
4 times as much ‘Chuao’ chocolates are sold than 
cacao is grown in this terroir each year. Chuao has 
no roads leading out of town it is so isolated that 
the cacao beans must be brought out on small 
boats 900 kgs at a time. The isolation has meant 
that forgotten traditions remain very much alive in 
Chuao, such as their community harvesting and 
three tiered drying patio process. These traditions 
along with the varied genetic diversity of the 450 
year old plantation is what makes the cacao from 
La Empresa Campesina de Chauo world class. 
OCUMARE  CUMBOTO 
•Plum, peaches, red fruits 
ARAGUA 
•Vanilla Caramel, Light acidity 
•Trinitario with more Criollo tendencies 
40 MT / YEAR 
The town of Ocumare actually grows no cacao. 
The name comes from a farmer run co-op which 
purchased the beans from surrounding villages 
such as Cumboto, Cata and Cuyagua. This 
allowed for a uniformed fermenting and drying 
process which enhanced the flavour. Since 2010 
the co-op was displaced and Tisano has been 
working with former co-op partners to continue 
purchasing and combine fermenting and drying 
for the region. In 2011 we introduced Cumboto as 
its own origin. This cacao is gentle and light, but it 
still possesses a slight acidic punch. Flavors vary, 
between plum, peaches, red fruits with hint of 
caramel and vanilla. 
PATANEMO 
•Floral top notes, red berries 
•Cashews, peanuts 
•Trinitario with high percentage of Criollo 
Patanemo is a village formed by run-away slaves 
on the foothills where the tropical mountains of 
South America crash into the Caribbean Sea. The 
name comes from the Spanish ‘pas tenemos’ (we 
have peace.) Tisano’s founders were the first to 
introduce this as a terroir specific origin in 2010 and 
we continue to source directly from three farming 
families who ensure our stringent harvest, ferment-ing 
and drying practices are met. 
Cacao Drying on the Chuao Church Patio  Donaldo, Patanemo Farmer 
MANTUANO 
•Caramel and molasses flavor tones 
•Deep complexity 
•Trinitario with Forastero tendencies 
CARABOBO 
7.5 MT / YEAR 
One of the original Cacao Growing Regions in the 
by-gone era of the ‘Gran Cacaos’. The village of 
Mantuano is named after the local nickname for 
Spanish Dons and Lords of Colonial times - The 
Mantuanos. It is a narrow valley between steep 
tropical hills that produces a spicy and chocolaty 
flavor. Mantuano is a female run cacao 
co-operative founded with the support of Tisano. 
They do all the local buying in pulp to ensure 
fermenting and drying are standardized. 
TRINCHERAS 
•Dark Chocolate, herbal under tons 
•Tannins and Astringency 
•Higher altitude Trinitario 
CARABOBO 
15 MT / YEAR 
Trincheras, known best for the healing thermal 
waters that run out from under the town. It was 
once a large cacao hacienda, today the dilapi-dated 
17th Century Plantation sits in front of the 
farmer run co-op. Trincheras is situated high in the 
rainforest hills, 10 miles from the ocean, delivering 
a cacao with uniform dark chocolate astringency 
and subtle herbal bouquet as undertones. 
GUANIAMO  AMAZONAS 
BOLIVAR 
•Robust with strong chocolate over tones 
AMAZONAS 
•Acidic, strong 
•Wild grown Forastero 
Cacao grown deep in the Amazonian river basins 
of Venezuela, thought to be the birthplace of 
cacao. Wild cacao harvested by local Piaroa 
Indigenous communities. It is a two-day canoe trip 
or one day 4x4 expedition to bring this varietal 
from the Amazonian basin to the nearest roads for 
us to then drive another 10 hours to our ware-house. 
All Rights Reserved (c) 2014, Tisano, LLC 
For orders or more information email : beans@tisano.com 
UNIQUE TERROIRS 
CARABOBO 
10 MT / YEAR 
40 MT / YEAR

More Related Content

Featured

Social Media Marketing Trends 2024 // The Global Indie Insights
Social Media Marketing Trends 2024 // The Global Indie InsightsSocial Media Marketing Trends 2024 // The Global Indie Insights
Social Media Marketing Trends 2024 // The Global Indie InsightsKurio // The Social Media Age(ncy)
 
Trends In Paid Search: Navigating The Digital Landscape In 2024
Trends In Paid Search: Navigating The Digital Landscape In 2024Trends In Paid Search: Navigating The Digital Landscape In 2024
Trends In Paid Search: Navigating The Digital Landscape In 2024Search Engine Journal
 
5 Public speaking tips from TED - Visualized summary
5 Public speaking tips from TED - Visualized summary5 Public speaking tips from TED - Visualized summary
5 Public speaking tips from TED - Visualized summarySpeakerHub
 
ChatGPT and the Future of Work - Clark Boyd
ChatGPT and the Future of Work - Clark Boyd ChatGPT and the Future of Work - Clark Boyd
ChatGPT and the Future of Work - Clark Boyd Clark Boyd
 
Getting into the tech field. what next
Getting into the tech field. what next Getting into the tech field. what next
Getting into the tech field. what next Tessa Mero
 
Google's Just Not That Into You: Understanding Core Updates & Search Intent
Google's Just Not That Into You: Understanding Core Updates & Search IntentGoogle's Just Not That Into You: Understanding Core Updates & Search Intent
Google's Just Not That Into You: Understanding Core Updates & Search IntentLily Ray
 
Time Management & Productivity - Best Practices
Time Management & Productivity -  Best PracticesTime Management & Productivity -  Best Practices
Time Management & Productivity - Best PracticesVit Horky
 
The six step guide to practical project management
The six step guide to practical project managementThe six step guide to practical project management
The six step guide to practical project managementMindGenius
 
Beginners Guide to TikTok for Search - Rachel Pearson - We are Tilt __ Bright...
Beginners Guide to TikTok for Search - Rachel Pearson - We are Tilt __ Bright...Beginners Guide to TikTok for Search - Rachel Pearson - We are Tilt __ Bright...
Beginners Guide to TikTok for Search - Rachel Pearson - We are Tilt __ Bright...RachelPearson36
 
Unlocking the Power of ChatGPT and AI in Testing - A Real-World Look, present...
Unlocking the Power of ChatGPT and AI in Testing - A Real-World Look, present...Unlocking the Power of ChatGPT and AI in Testing - A Real-World Look, present...
Unlocking the Power of ChatGPT and AI in Testing - A Real-World Look, present...Applitools
 
12 Ways to Increase Your Influence at Work
12 Ways to Increase Your Influence at Work12 Ways to Increase Your Influence at Work
12 Ways to Increase Your Influence at WorkGetSmarter
 
Ride the Storm: Navigating Through Unstable Periods / Katerina Rudko (Belka G...
Ride the Storm: Navigating Through Unstable Periods / Katerina Rudko (Belka G...Ride the Storm: Navigating Through Unstable Periods / Katerina Rudko (Belka G...
Ride the Storm: Navigating Through Unstable Periods / Katerina Rudko (Belka G...DevGAMM Conference
 
Barbie - Brand Strategy Presentation
Barbie - Brand Strategy PresentationBarbie - Brand Strategy Presentation
Barbie - Brand Strategy PresentationErica Santiago
 
Good Stuff Happens in 1:1 Meetings: Why you need them and how to do them well
Good Stuff Happens in 1:1 Meetings: Why you need them and how to do them wellGood Stuff Happens in 1:1 Meetings: Why you need them and how to do them well
Good Stuff Happens in 1:1 Meetings: Why you need them and how to do them wellSaba Software
 
Introduction to C Programming Language
Introduction to C Programming LanguageIntroduction to C Programming Language
Introduction to C Programming LanguageSimplilearn
 
The Pixar Way: 37 Quotes on Developing and Maintaining a Creative Company (fr...
The Pixar Way: 37 Quotes on Developing and Maintaining a Creative Company (fr...The Pixar Way: 37 Quotes on Developing and Maintaining a Creative Company (fr...
The Pixar Way: 37 Quotes on Developing and Maintaining a Creative Company (fr...Palo Alto Software
 

Featured (20)

Social Media Marketing Trends 2024 // The Global Indie Insights
Social Media Marketing Trends 2024 // The Global Indie InsightsSocial Media Marketing Trends 2024 // The Global Indie Insights
Social Media Marketing Trends 2024 // The Global Indie Insights
 
Trends In Paid Search: Navigating The Digital Landscape In 2024
Trends In Paid Search: Navigating The Digital Landscape In 2024Trends In Paid Search: Navigating The Digital Landscape In 2024
Trends In Paid Search: Navigating The Digital Landscape In 2024
 
5 Public speaking tips from TED - Visualized summary
5 Public speaking tips from TED - Visualized summary5 Public speaking tips from TED - Visualized summary
5 Public speaking tips from TED - Visualized summary
 
ChatGPT and the Future of Work - Clark Boyd
ChatGPT and the Future of Work - Clark Boyd ChatGPT and the Future of Work - Clark Boyd
ChatGPT and the Future of Work - Clark Boyd
 
Getting into the tech field. what next
Getting into the tech field. what next Getting into the tech field. what next
Getting into the tech field. what next
 
Google's Just Not That Into You: Understanding Core Updates & Search Intent
Google's Just Not That Into You: Understanding Core Updates & Search IntentGoogle's Just Not That Into You: Understanding Core Updates & Search Intent
Google's Just Not That Into You: Understanding Core Updates & Search Intent
 
How to have difficult conversations
How to have difficult conversations How to have difficult conversations
How to have difficult conversations
 
Introduction to Data Science
Introduction to Data ScienceIntroduction to Data Science
Introduction to Data Science
 
Time Management & Productivity - Best Practices
Time Management & Productivity -  Best PracticesTime Management & Productivity -  Best Practices
Time Management & Productivity - Best Practices
 
The six step guide to practical project management
The six step guide to practical project managementThe six step guide to practical project management
The six step guide to practical project management
 
Beginners Guide to TikTok for Search - Rachel Pearson - We are Tilt __ Bright...
Beginners Guide to TikTok for Search - Rachel Pearson - We are Tilt __ Bright...Beginners Guide to TikTok for Search - Rachel Pearson - We are Tilt __ Bright...
Beginners Guide to TikTok for Search - Rachel Pearson - We are Tilt __ Bright...
 
Unlocking the Power of ChatGPT and AI in Testing - A Real-World Look, present...
Unlocking the Power of ChatGPT and AI in Testing - A Real-World Look, present...Unlocking the Power of ChatGPT and AI in Testing - A Real-World Look, present...
Unlocking the Power of ChatGPT and AI in Testing - A Real-World Look, present...
 
12 Ways to Increase Your Influence at Work
12 Ways to Increase Your Influence at Work12 Ways to Increase Your Influence at Work
12 Ways to Increase Your Influence at Work
 
ChatGPT webinar slides
ChatGPT webinar slidesChatGPT webinar slides
ChatGPT webinar slides
 
More than Just Lines on a Map: Best Practices for U.S Bike Routes
More than Just Lines on a Map: Best Practices for U.S Bike RoutesMore than Just Lines on a Map: Best Practices for U.S Bike Routes
More than Just Lines on a Map: Best Practices for U.S Bike Routes
 
Ride the Storm: Navigating Through Unstable Periods / Katerina Rudko (Belka G...
Ride the Storm: Navigating Through Unstable Periods / Katerina Rudko (Belka G...Ride the Storm: Navigating Through Unstable Periods / Katerina Rudko (Belka G...
Ride the Storm: Navigating Through Unstable Periods / Katerina Rudko (Belka G...
 
Barbie - Brand Strategy Presentation
Barbie - Brand Strategy PresentationBarbie - Brand Strategy Presentation
Barbie - Brand Strategy Presentation
 
Good Stuff Happens in 1:1 Meetings: Why you need them and how to do them well
Good Stuff Happens in 1:1 Meetings: Why you need them and how to do them wellGood Stuff Happens in 1:1 Meetings: Why you need them and how to do them well
Good Stuff Happens in 1:1 Meetings: Why you need them and how to do them well
 
Introduction to C Programming Language
Introduction to C Programming LanguageIntroduction to C Programming Language
Introduction to C Programming Language
 
The Pixar Way: 37 Quotes on Developing and Maintaining a Creative Company (fr...
The Pixar Way: 37 Quotes on Developing and Maintaining a Creative Company (fr...The Pixar Way: 37 Quotes on Developing and Maintaining a Creative Company (fr...
The Pixar Way: 37 Quotes on Developing and Maintaining a Creative Company (fr...
 

Tisano - Cacao Bean Sales Sheet 2014_sm

  • 2. TISANO CACAO COMPANY In 2009 Tisano’s founders were the first to export USDA ORGANIC CERTIFIED cacao from Venezuela. Tisano adopted the concepts of chain of title traceability procedures as well sustainable produc-tion practices implementing it across our value chain in our ‘Origin-Sourcing Model.’ By partnering with the farmers our transparent purchasing model empowers farmer run co-ops to purchase directly from their communities, removing the middle-men allowing us to pay higher prices, supporting farmers through financing. The co-ops we partner with ensure good harvest, fermenting and drying tech-niques are in place and once they are dried we receive the beans at our facility where we clean, sort and blend the batches by Origin to ensure uniformity of bean size and terroir flavour consis-tency from bag to bag within each lot. The beans that don’t meet our minimum quality requirements for size or defects are discarded. In our stringent selection process we reject between 5-7% of inbound beans so that our customers don’t have to lose time or money in cleaning and selection. QUALITY vs. QUANTITY Venezuela produces a small annual harvest of only +/- 16,000MT of cacao, which equates to roughly 0.32% of World Production. The average Venezu-elan cacao farmer owns between 1 - 5 hectares producing some of the worlds lowest yields < 300 kgs / hectare. Low yields means that Venezuelan cacao is expensive to farm compared to other producing nations with average yields of 600 – 1,000 kgs / hectare. In Venezuela cacao farming is not a lucrative option for many. Ancient varietals are being ripped out and replaced by other cash crops. Tisano’s Origin-Sourcing Model commits us to our cacao farming partners as active stakeholder in the 450 year old tradition Venezuela was founded on, Cacao Farming. We support our communities with technical workshops, business skills to run a farm and donate tools and equipment during and after the harvest with the goal to promote quality farming. GENETIC MAPPING – PROTECTING VARIETALS Beyond sourcing Tisano has partnered with the United States Department of Agriculture, Agricultural Research Service (USDA-ARS) to protect unique genetic cacao varietals by tagging and mapping trees across the country to unearth the genetic origin of Theobroma Cacao. In the process we are discov-ering some of the most unique and diverse cacao varietals in the world. ORIGIN SOURCING All Rights Reserved (c) 2012, Tisano, LLC Tisano’s Origin-Sourcing Model vs current cacao supply chain diagram for Venezuela Multinational Processors Multinational Traders Local Exporters n < 8 Legend: Raw cocoa beans Processed cocoa products (liquor, butter, cake, powder) Multinational Manufacturers Market Actors outside Venezuela Market Actors in Ve nezuela Chocolate / Confectionary Markets (80% of cocoa exports) Local Traders n > 15 Local Collectors n > 500 Smallholder Farmers n > 17.000 Artisanal Processors and Manufacturers Local Proc. n < 6 TISANO Manufacturing Processing Trading / Importing Exporting Local processing Collecting/Bulking Cocoa Bean Production Juana, Harvest Foreman - La Empresa Campesina de Chuao
  • 3. ARAGUA CARABOBO MIRANDA SUCRE PUERTO CABELLO •Complex and varied •Pepper, fruits, cashews and peanuts •Trinitario with high Criollo tendencies A favorite growing region for the Spanish Crown, once the largest producer and named after the port of embarkation, Puerto Cabello. Now aban-doned haciendas offer bountiful untamed cacao hidden in the tropical mountains. This region offers the most diverse flavor profiles; from famed Chuao to Ocumare to the subtle Patanemo criollo, spicy Mantuano and molasses Trincheras. Each village is surrounded by a unique micro-climate and terroir creating unique origins. CARENERO SUPERIOR •Caramel, citrus, vanilla, berries, honey •Chocolate undertone •Mild acidity Carenero refers to the port from which the cacao was once shipped and “Superior” is a reference to higher quality Trinitario beans. Typically, Carenero has a strong underlying chocolate presence that hides underneath a myriad of flavors, such as spice, caramel, citrus, vanilla, berries, and honey. A light acidity also adds further depth to the profile. Historically known as Caracas Cacao. RIO CARIBE •Dark tone, bitter •Coffee, cocoa •Almonds, red fruits This Forastero cacao bean grown near the Rio Caribe has a slight dark tone and a refreshing bitterness. Venezuela’s largest growing region - the majority of this region produces an F2 cacao ( less than 60% fermentation) and small plantation specific F1 ( greater than 60% fermentation.) For orders or more information email : beans@tisano.com ZULIA MERIDA CARABOBO ARAGUA MIRANDA BOLIVAR SUCRE AMAZONAS PORCELANA •Low acidity & delicate •Great finesse •Strawberries, cream, butter, bread, honey MERIDA ZULIA From the Andean region, a genetically pure Criollo species. This cacao is extremely mild, and is prized for its delicacy and overall gentle appeal. While not a complex cacao, the flavors and texture are incredible and dazzle with finesse. Typical flavors are strawberries, cream, butter, and sometimes bread. Mexican strands of Porcelana deviate from the Venezuelan variety with a heavier body and spicier flavor profile. MARACAIBO / SUR DEL LAGO MERIDA •Full-bodied •Delicate and subtle under flavor tones •Red fruits, cream, nuts Maracaibo and Sur del Lago, meaning south lake, have been farming criollo cacao since the late 16th Century. Grown at the end of the Andean Mountain range it is inherently hearty with a full body. Its com-plexity is fairly minimal and can display wonderful flavors of red fruits, cream and nuts. GUASARE •Nutty with caramel top notes •Complex secondary notes, less acidic MERIDA High quality 100% ancient criollo varietal is currently being rediscovered. Hailing from the mountainous Andean region of Venezuela consisting of enor-mously large, pure white inside beans. ZULIA ZULIA REGIONAL NAMES // FLAVOR PROFILES
  • 4. CHUAO •Sharp, red fruits and berries •Chocolate with licorice undertones •Trinitario with Criollo tendencies ARAGUA 17 MT / YEAR Chuao is one of the most prized cocoa origins amongst chocolate makers, so much so that over 4 times as much ‘Chuao’ chocolates are sold than cacao is grown in this terroir each year. Chuao has no roads leading out of town it is so isolated that the cacao beans must be brought out on small boats 900 kgs at a time. The isolation has meant that forgotten traditions remain very much alive in Chuao, such as their community harvesting and three tiered drying patio process. These traditions along with the varied genetic diversity of the 450 year old plantation is what makes the cacao from La Empresa Campesina de Chauo world class. OCUMARE CUMBOTO •Plum, peaches, red fruits ARAGUA •Vanilla Caramel, Light acidity •Trinitario with more Criollo tendencies 40 MT / YEAR The town of Ocumare actually grows no cacao. The name comes from a farmer run co-op which purchased the beans from surrounding villages such as Cumboto, Cata and Cuyagua. This allowed for a uniformed fermenting and drying process which enhanced the flavour. Since 2010 the co-op was displaced and Tisano has been working with former co-op partners to continue purchasing and combine fermenting and drying for the region. In 2011 we introduced Cumboto as its own origin. This cacao is gentle and light, but it still possesses a slight acidic punch. Flavors vary, between plum, peaches, red fruits with hint of caramel and vanilla. PATANEMO •Floral top notes, red berries •Cashews, peanuts •Trinitario with high percentage of Criollo Patanemo is a village formed by run-away slaves on the foothills where the tropical mountains of South America crash into the Caribbean Sea. The name comes from the Spanish ‘pas tenemos’ (we have peace.) Tisano’s founders were the first to introduce this as a terroir specific origin in 2010 and we continue to source directly from three farming families who ensure our stringent harvest, ferment-ing and drying practices are met. Cacao Drying on the Chuao Church Patio Donaldo, Patanemo Farmer MANTUANO •Caramel and molasses flavor tones •Deep complexity •Trinitario with Forastero tendencies CARABOBO 7.5 MT / YEAR One of the original Cacao Growing Regions in the by-gone era of the ‘Gran Cacaos’. The village of Mantuano is named after the local nickname for Spanish Dons and Lords of Colonial times - The Mantuanos. It is a narrow valley between steep tropical hills that produces a spicy and chocolaty flavor. Mantuano is a female run cacao co-operative founded with the support of Tisano. They do all the local buying in pulp to ensure fermenting and drying are standardized. TRINCHERAS •Dark Chocolate, herbal under tons •Tannins and Astringency •Higher altitude Trinitario CARABOBO 15 MT / YEAR Trincheras, known best for the healing thermal waters that run out from under the town. It was once a large cacao hacienda, today the dilapi-dated 17th Century Plantation sits in front of the farmer run co-op. Trincheras is situated high in the rainforest hills, 10 miles from the ocean, delivering a cacao with uniform dark chocolate astringency and subtle herbal bouquet as undertones. GUANIAMO AMAZONAS BOLIVAR •Robust with strong chocolate over tones AMAZONAS •Acidic, strong •Wild grown Forastero Cacao grown deep in the Amazonian river basins of Venezuela, thought to be the birthplace of cacao. Wild cacao harvested by local Piaroa Indigenous communities. It is a two-day canoe trip or one day 4x4 expedition to bring this varietal from the Amazonian basin to the nearest roads for us to then drive another 10 hours to our ware-house. All Rights Reserved (c) 2014, Tisano, LLC For orders or more information email : beans@tisano.com UNIQUE TERROIRS CARABOBO 10 MT / YEAR 40 MT / YEAR