cacao gourmet
sur del lago
clasificado
Evaluation 4.0
SWEET FRUITY 2.25
CITRUS FRUITY 1.75
FLOWERY 0.0
ACRIOLLATED 3.0
COCOA 4.0
WOODY 0.0
SPICES 0.0
ANNUAL PRODUCTION (MT) 3.800
CRIOLLO GRAINS 6%
FERMENTED GRAINS 74%
VIOLET GRAINS 6%
SLATY GRAINS 2%
TOTAL 100%
Grains / 100g: 84
g./1 Grain: 1.28 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 Sur del Lago cacao presents a structured and clean taste, supported by proper fermentation and a well-executed post-harvest. This lot reveals a pronounced cacao character, with a medium-high intensity (score 4), which becomes the central axis of its sensory identity.
On the aromatic and flavor levels, notes of dried fruit (2.25) and fresh fruit (1.75) emerge, providing complexity without overpowering the main profile. These notes are complemented by a nutty nuance (2), which characterizes this cacao, and a low presence of malt (1), which adds a light earthy base.
With an estimated 9% Criolla genetics, it is classified as a Criolla cacao. Although this proportion doesn't dominate the profile, it contributes to a certain elegance in the mouthfeel, present in a subtle and pleasant way.
Technically, this cacao displays low astringency (1) and medium-high bitterness (2.75), creating a firm but not harsh taste experience. The acidity, present at medium-low levels (2), adds a slight brightness to the overall profile without creating dissonance. The texture, although not evaluated with specific values, is perceived as homogeneous and without defects.
Sensory analysis confirms that this Sur del Lago lot is a cacao with good structure, defined flavors, and remarkable cleanliness. Thanks to its absence of negative defects and a balanced combination of positive attributes, it is an ideal cacao for those seeking a strong cacao profile with dry fruit accompaniments, a nutty flavor, and a structured bitterness.
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: Zulia
- Subregion: South of the Lake
- Area: 12,000 km² (estimated, includes parts of Zulia and Mérida)
- Average altitude: 0 - 100 masl (flat and lacustre zone, with some elevations towards the Andes)
- Inhabitants: 500,000 - 600,000 (includes municipalities like Francisco Javier Pulgar, Catatumbo, Sucre in Zulia, and Alberto Adriani in Mérida)
"Sur del Lago Criollo" cacao is produced in the southern basin of Lake Maracaibo, a tropical lowland area where Andean rivers and lake influences converge. This alluvial plain (shared between Zulia and Mérida) offers unique conditions: sediment-rich soils, high relative humidity, and stable temperatures that favor the development of exceptional Criollo cacao. The proximity to the lake moderates the climate, while the breezes that descend from the Sierra de Perijá contribute to optimal natural drying.