Sucre is Venezuela's largest cacao-producing state, responsible for roughly half of national output. Located on the northeast coast with tropical jungles and Caribbean waters, the Río Caribe region produces Trinitario cacao including the distinctive Agua Fría and Agua Santa varieties. These beans are known for fruity and floral flavors, central to Venezuela's fine-flavor reputation.

Hacienda San José, owned & operated by the Franceschi family, is a 170-hectare estate on the Venezuelan coast. The farm is located on the Paria peninsula, in the northeastern part of the country, famous for being the first land in the Americas to be explored by Christopher Columbus on his third trip to the continent, in 1498. Over the years, the estate has become an important center for the recovery of genetic diversity in Venezuela’s native criollo cacao strains, including those from other parts of the country. Divided into 16 distinct parcels, the estate’s many criollo cacao strains are all carefully shaded by banana trees, which later often serve a second purpose during the fermentation process.

“Ocumare” refers to both a village & region and a cacao blend— rather than necessarily a specific type— native to that village & region. The town, whose full name is Ocumare de la Costa, sits in a remote valley known on the central coast of Venezuela. Along with a few other micro-regions within Aragua State, notably Choroní and Chuao, Ocumare is one of the most famous & historic cacao-growing areas of Venezuela. It’s been known for its superior criollo cacaos since the beginning of the 18th century, and that fame has led to quite a bit of popularity, so much so that Ocumare cacao is now one of the most prized in the world. The two identified Ocumare strains are criollo-heavy, with creamy, bright notes.