PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS
EVALUATION .................................................................. 4.5 
SWEET FRUITY .................................................................. 3.2
CITRUS FRUITY .................................................................. 1.8
FLORAL.................................................................. 0.4
ACRIOLLADO.................................................................. 4.9
CACAO .................................................................. 2.5
FOREST .................................................................. 0.5
SPICES .................................................................. 1.2
ANNUAL PRODUCTION (MT) .................................................................. 1.5
MAIN CROP .................................................................. MAY-JUL
MID CROP .................................................................. NOV-JAN
CRIOLLO BEANS .................................................................. 98%
FERMENTED BEANS .................................................................. 98%
PURPLE BEANS .................................................................. 2%
SLATY BEANS .................................................................. 0%
TOTAL .................................................................. 100%
Beans / 100 g.: .................................................................. 83
g./1 Bean: .................................................................. 1,28 g
CERTIFICATION .................................................................. YES
AWARDS .................................................................. YES
Raisin
Mandarine • Currant
Cacahuète • Noix pékan • Panela
Cacao
Dry wood
Tonka • Vanille
Porcelana is an ancestral Criollo cacao. The cut test reveals 98% of white beans. This high percentage gives Porcelana cacao bean its unique notes of malt, nuts and caramel.
A typical cut would demonstrate: (±98%) fermented beans, (±2%) purple beans, (±0%) slaty beans.
Weight: Usually, each pod contains 83 almond sized cacao beans, weighing 100 gr. in total; this means each bean weighs 1.28 gr.
Its delicate flavors of caramelized Noix de Pekans distinguish Porcelana cacao "as the purest form of ancestral Criollo". The nutrients from the alluvial plain of the South of Lake Maracaibo and its pure genetics (characterized by being unique in the world in terms of its morphology of white almonds cotyledons (unripe beans) like white coconut pulp) provide the unique acriollado flavors, exalted by a brief fermentation protocol and slow sun drying.
“The slow drying protocol of this valuable Criollo variety makes it possible to anticipate the sweetness that characterizes Porcelana. These sensorial attributes of caramelized Noix de Pekans and smooth texture allows this flavors to stay in the mouth for prolonged periods, increasing the delights of those who enjoy the purest food of the Gods", said Mrs. Gladys Ramos, cacao expert in fine flavor cacao.
The beginning of the process starts when Porcelana pods are harvested from the trees, they are cut down from the truck with a machete or with a “lata” (bamboo cane with a sharp metal point). After the wet beans have been separated from the pods, they are taken to fermentation boxes, and then placed onto drying beds or cement patios.
Ancestral Criollo
Box type: wood.
Rotation frequency: every 24 hours for a total of three days..
Ancestral Criollo
Floor type: wooden bed and cement.
Humidity: 7.5%.
The drying is done in sliding wooden beds and cement patios, slowly exposed to sunlight, delicately using rakes for the rotation of the beans without fracturing them. The process takes from 5 to 12 days. The first day, fermented beans are distributed on the cement floor to remove with the rakes the remains of pulp. Then, the rest of the days, cacao beans are evenly distributed on the beds until completing the drying process. It is important to note that from 11:00 am to 2:00 pm, the cacao beans are not exposed to the sun because its high intensity that could roast the beans.
Porcelain Cacao won bronze medal in the British International Chocolate Awards 2016, and gold medal in the European International Chocolate Awards 2016 with chocolate produced by the company Chocolate Tree, established in Scotland.
Porcelana cacao has Ancestral Criollo genetics, harvested for centuries in the Venezuelan mountains of the west, being the only country in the whole world privileged with the best conditions for this special cacao production. Porcelana cacao is popularly known for its exceptional and potent aroma, smooth flavor and delicate texture. This cacao is called Porcelana (Porcelain) due to the smooth surface and absence of prominent ridges compared to other types of cacao pods, besides its unripe beans are white (almost pale). Porcelana trees have leaves and stems with a soft hairy surface, a very particular Criollo genetic characteristic that other cacao trees do not possess.
This cacao is produced South of Lake Maracaibo, located at the Western slopes of the Andean Cordillera, where Táchira, Mérida, Trujillo and Zulia states join. One of the main Porcelana cacao plantation is located in Colón, a government institution called CORPOZULIA Cacao Investigation & Development Socialist Center (CESID – CACAO by its Spanish acronym), which promotes the production cacao beans with certified Porcelana Cacao Trees, grown in their nursery.
CESID – CACAO owns 30 hectares (74,13 acres) of land, but only seven are cultivated with Porcelana. This cacao is cultivated under the coordination of Mrs. Iraima Chacón, a woman with more than 25 years of experience working with cacao Porcelana. She has promoted the research of the cacao at genetic levels, conserving the only Certified Porcelana cacao Germplasm Bank worldwide. It has a capacity of 5 tons per year (80% for Porcelana nursery and 20% for production), with the highest harvest yields between May and July and medium levels from November to January.
Colón limits are: Colón geographical limits are: at the North with Maracaibo Lake and Catatumbo Municipality, both belonging to Zulia State; at the East with Francisco Javier Pulgar Municipality, also belonging to Zulia State; at the South with Táchira and Mérida States; and at the West with Catatumbo Municipality.
Colón is one of the 21 municipalities of the State of Zulia with an estimated population of 107,821 inhabitants. The municipality is located at the Southwestern area of the state, and is divided into five parishes: Moralito, San Carlos del Zulia, Santa Cruz del Zulia, Santa Bárbara and Urribarrí.
The region is composed of flat and semi-flat terrains with plenty of streams and rivers that flows into Lake Maracaibo basin. The south of the lake is where the mountains merge with the low lands. This provides Colon a slope that comes from the south, and changes to plains in the middle and keeps descending into the north until it reaches the lake basin. Humidity is very predominant, with a medium temperature of 27°C (80.6°F), and a rainfall that increases from north to south and east to west, with an annual average of 1400 millimeters (55.12 inches). It is not a densely wooded area, but has very tall tree species like ceiba, zapote, and jobo.
Colón has a centripetal system with water courses that drain toward the Maracaibo Lake. Escalante and Chama are the main rivers of the region. It also has water bodies called caños (streams) which act like alluvial drainages of the superficial and sub-superficial tributaries, of which the principal are the Concha, El Padre y Caimán.
The local economy revolves around agricultural activities. This grants them a crucial role as food providers for the whole country. The region is the main producer of plantains and has a big influence in the production of bananas, corn, cacao, cassava root and sugar cane. The area is also important in livestock production as they are the second largest producer of meat and milk in the country. This activity is oriented toward the production of bovine and porcine livestock but specially in the production dairy products. This geographic location is also perfect for fishing activities thanks to the adjacency to Lake Maracaibo and large number of rivers, canals and streams.
Before the arrival of the Spanish conquerors, this region was populated by aboriginal tribes located at the shoreline of the lake Maracaibo and its riverbanks. Those tribes were Arawakos, Aliles, Onotos and finally the Buredes, coming from the northern zones on Venezuela.
Modern agricultural activities began in 1499 by the Spanish conquerors. This lead to the elimination of a large percentage of indigenous groups. Soon after the Spanish consolidated these activities, accessibility and commercial routes developed.
Later, by 1700, began the development of new and improved ways of communication towards Maracaibo. With the need to enable the crossing of the Maracaibo Lake, several achievements in the development of new roads brought many farmers from San Carlos; allowing the creation and increase of populated zones that lead to the birth, in 1778, of the parishes of Santa Cruz del Zulia, Santa Bárbara, and later on Moralito and Urribarri. On October 6th, 1873, the region achieved its autonomy from the Perijá District, becoming the new Fraternidad District, later changing its name to Colón District in 1881, and finally getting a Municipality status in 1989.
Colón’s cultural activities include the remarkable “Don Jesús María Semprú” Athenaeum, as well as some other art centers, like the Casa Cultural de Colón (Colón’s Cultural Center), Salón Parroquial (Parish Hall), Centro Integral de Arte (Arts Integral Center), Sala de Cine “San Carlos” (San Carlos Cinema Hall), Parque Exposición “Luís Alberto Camacho” (“Luís Alberto Camacho” Exposition Park) and Paseo Colón (Colón Promenade). Colón also has music bands, folk groups, theater and more. In the handcrafts field there is a great display, predominantly of indigenous origin, made of enea and coconut palm leaves. They are also renowned makers of handmade fishing canoes, weaved chinchorros (hammocks), etc.
For tourism, the main attraction is the Chama River, very important to the region, coming from the Andean white waters towards the municipality and beyond. One can also find the Urribarri parish tourist area of Puerto Concha, with its handcrafts exposition, touristic center and the delicious Colonese local cuisine.
SOCIAL RESPONSIBILITY
The main objective is to collaborate and enrich communities, and to be a promoter of good agricultural practices. All of this is made possible thanks to the contribution and union with the PROSPERI FOUNDATION, a non-profit organization, committed to maintaining and promoting the historical, cultural values and agricultural aspects of Venezuela. Through educational programs like "Back to the Farm", the foundation demonstrates that the cultivation of cacao, is a profitable profession that generates social change.