RAW COCOA BEANS - VENEZUELA Amazonas Rimoaje - Specialty

Classification: Specialty

Region: Venezuelan Amazon, on the border between Bolívar and Amazonas states

Genetics: Undetermined, although the secondary characteristics suggest a high proportion of native local cocoa genetics.

Flavor Profile: Smooth chocolate with no astringency or viscosity. Depending on the roast profile, subtle notes of noble bitterness and a pleasant acidity may emerge, fading gracefully in the finish. Layers of tropical fruit are complemented by an intense chocolate base with captivating hints of lily of the valley and sage.

Fermentation: F1 fermentation in specially designed wooden boxes

Drying: Multi-stage drying process

Origin

From the heart of the Venezuelan Amazon, on the border between the states of Bolívar and Amazonas, comes an exclusive lot of cocoa cultivated by the Rimoaje tribe—a community that has preserved ancestral traditions and sustainable farming practices for generations. The plantation is located along the banks of the Suapuare River, in an isolated section where extraordinary biodiversity and the tropical rainforest climate create ideal conditions for producing cocoa beans with a truly distinctive character.

Although the exact genetic composition has not been identified, the beans display characteristics that indicate a strong presence of native local cocoa varieties, giving them a unique aromatic identity. The cocoa undergoes carefully controlled F1 fermentation in specially crafted wooden boxes before being dried through a multi-stage process designed to preserve the complexity, elegance, and natural character of every bean.

The cup profile is refined and beautifully balanced, offering a pure chocolate foundation without astringency or heaviness. Depending on the roast level, delicate notes of noble bitterness and lively acidity may develop, disappearing elegantly in the finish. The aromatic profile is both intense and memorable: vibrant tropical fruit intertwines with floral and herbal nuances of lily of the valley and sage, all supported by a rich, lingering chocolate core.