PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS
EVALUATION .................................................................. 1.5
SWEET FRUITY .................................................................. 1.3
CITRUS FRUITY .................................................................. 2.2
FLORAL.................................................................. 0.5
ACRIOLLADO.................................................................. 0.4
COCOA .................................................................. 3.4
FOREST .................................................................. 0.0
SPICES .................................................................. 0.0
ANNUAL PRODUCTION (MT) .................................................................. 3
MAIN CROP .................................................................. OCT-JAN
MID CROP .................................................................. MAY-JUL
CRIOLLO BEANS .................................................................. 20%
FERMENTED BEANS .................................................................. 82%
PURPLE BEANS .................................................................. 10%
SLATY BEANS .................................................................. 8%
TOTAL .................................................................. 100%
Beans / 100 g.: .................................................................. 80
g./1 Bean: .................................................................. 1,25 g
CERTIFICATION .................................................................. NO
AWARDS .................................................................. NO
Tropical fruits
Flowers
Malt • Bread • Nut • Caramel
Cocoa
The Ocumare cacao bean has particular characteristics because of how the Trinitario genetics relate to Criollo genetics and the quality standard that it constitutes.
When a cut test is performed on the beans, it would typically show the following values;
Up to 20% of Criollo beans with a fermentation level of (±82%), Violet beans (±10%), slate beans (±8%).
Weight: Generally a weight of 100gr contains 80 beans, or in other terms, each bean weighs approximately 1.25gr.
Ocumare genetics are that of a modern Criollo. Flavors of walnut, raw-sugar, malt and caramel give it the very desirable taste characteristics.
The mild to moderate intensity of the acidity is associated with sweet and fruity notes of tropical fruits.
The more dominant and characteristic flavors in this profile are; walnuts, fruity and floral against a moderate to cacao flavor in the background. It has an interesting bitterness that gives character and desirable resolution.
Ocumare Trinitario beans contain a relatively high percentage of Criollo genetics. Therefore, its fermentation process is specific and the following process must be fulfilled:
Trinitario &
Criollo
Box type: Wood
Turn-around frequency: 1°Turning after 24 hours, 2° Turning after 48 hours, 3° Turning 48 hours , depending on the progress of the process during 5 or 6 days.
Trinitario &
Criollo
Floor type: Cement
Humidity: 7,5% - 8%
In this phase the beans are spread over a surface in which during the first day, the moving and turning of the beans is applied every 6 hours. The total period of time of the entire process depends on the present climate conditions.
Ocumare has a population of 13,043 inhabitants. The region counts on a significant agricultural development with a strong emphasize on the cultivation of cacao with high Criollo and Trinitario genetics. In the planting and production of cocoa no agrochemicals are used so the region achieves a highly natural production. Another important economic activity is the tourism sector which has high potential in this area. In addition, there is also a highly active fishing sector, as well as the cultivation of other crops such as; oranges, avocado, yucca, cambures.
Among its most authentic cocoa producers is Mr. José Lugo (52), a cocoa producer who for 41 years has been dedicated to the work on the land as an inheritance. His whole family work alongside him including his three children. Sometimes when production requires more work, he hires personnel to help them carry out the work. Mr. Lugo does not work in connecton with association. On average the efforts on the land make up for a 6-hour work day, enough to produce 3 MT per year of the best beans.
The small town ‘Ocumare de la Costa’ is located 43 kilometers from the city of Maracay. More specifically located in the Northern area of the state of Aragua, close to the coast and the National Park Henri Pittier.
Coordinates: 10°29'10"N 67°46'21"W. Total surface area: 398,12km2
The area surrounding Ocumare de la Costa has an extensive vegetation variety correlated to the climate. The region has a dry tropical forest with xerophil-species and a humid forest in which hydrophilic species predominate. On the surface we find a mountainous relief that flows over into the coastal valleys of Ocumare, San Miguel, Cata and the Guarapito rivers.
Ocumare de la Costa is a small, warm and colorful town with a story to tell that is completely framed in the colonial times of Venezuela. This can be clearly observed in the contours of its narrow streets and the structure of the houses. From its beginnings, the native inhabitants of Ocumare, were indigenous people commanded by the ‘Cacique Barriga’’. The planting of cacao started with the invasion of the captain Lorenzo Martínez Madrid.
This town founded in 1721 flourished because of the cocoa production. It was originally founded to defend the harbor from enemy hostiles; as a documented by the missionaries to the king, indicated in 1745. A notable event took place on April 27, 1806, when Francisco de Miranda tried to embark on the beaches of Ocumare de la Costa in his firm struggle for the independence of Venezuela.
The town was finally constituted on June 16, 1766, in the San Sebastián Valley of Ocumare, at a location called Cedeño by order of the bishop of Caracas Diego Antonio Diez. His order dictated that the church of the tropical village had to be built in the middle of the extensive, traditional cacao farms.
The inhabitants of this majestic village preserve their rich and religious traditions like the celebration of San Sebastián, ‘The dancing devils’ and the drumming accompanying San Juan Bautista.
SOCIAL RESPONSIBILITY
1st. PRODUCER TRAINING - POST HARVEST PROTOCOLS
Date: March 02th, 2017
Charge: Ing. Gladys Ramos
In the induction was attended by the producers of the area, who were explained the post-harvest process recommended by Ing. Gladys Ramos, in order to improve the quality of the cocoa in their area.
They learned the recommended techniques that will help to improve the process that they perform when harvesting, fermenting and drying the cocoa, allowing them to increase the quality of the cocoa in the OCUMARE area.
The objective of these trainings is to support the producer from his work place, improving the knowledge they possess, emphasizing and expanding the producer-client relationship, assessing their dedication and demonstrating that we know and appreciate their work of as smallholders producers of special cocoa, work done in our country from several generations.
Explanation protocols post harvest by Ing. Gladys Ramos.
Explanation appropriate fermenting techniques.
The producers of OCUMARE next to the team of INTERCACAO at the end of the Induction.