Community, quality and future

My first trip to Venezuela , related to cocoa and Maya Munay, took me to Macuro from February to April 2023. The focus was on a cocoa cooperation project with the local community.

Through direct contact with cocoa farmer and chocolatier Marlene Rodriguez, a warm, trusting relationship quickly developed – and from this a shared vision: to mutually support the approximately 40 cocoa farming families of the region in order to enable them to have a sustainable, healthy and economically improved livelihood.

The focus of our collaboration is on the targeted improvement of bean quality to enable farmers to receive higher and fairer prices. To this end, we share practical knowledge in key areas such as harvesting, fermentation, and the optimal care of soil and cacao trees. Here, quality arises not from pressure, but from understanding, experience, and shared responsibility.

Another important component is our cacao ceremonial forest in Macuro. Through it, we actively support the replanting of cacao trees – a project in which you have already sponsored over 100 trees. We also provide the farmers with tools, materials, and administrative support on a collective basis.

Due to a lack of export licenses and complex legal frameworks, it took until the end of 2025 before we could officially export our cocoa from Macuro. We are all the more delighted to be able to share it with you for the first time this year through our shop.

The cocoa from Macuro – honest, warm and vibrant

The cacao from Macuro is as warm and welcoming as the people who cultivate it. It's a Trinitario cacao with a high Criollo content (Acriollado) – a genetic blend of Forastero and Criollo. This diversity is clearly visible in the opened bean: from darker, violet tones with a stronger Forastero influence to lighter, almost white hues with a pronounced Criollo character. The lighter the interior, the finer and more delicate the cacao.

The taste is dominated by intense cocoa notes with a balanced ratio of bitterness and acidity. This is complemented by subtle nutty hints, nuances of soft wood, and delicate floral notes. The aroma is deep and full, with hints of ripe tropical fruit. The texture is round and lingering on the palate, exhibiting a moderate, pleasant astringency.

Joint impact on the ground

To this day, I've brought back cocoa from every trip and shared it with you at festivals and gatherings. If we successfully import cocoa from Macuro to Germany this year, 10% of the revenue will flow back into the region. The goal is to establish a central value creation hub right there in the village.

These returns have already enabled, among other things, workshops with Luis, the provision of materials and tools, the visit to Cecosesola, and the replanting of the cacao ceremonial forest in Macuro – all made possible together with you.

Furthermore, we have always paid the farmers one dollar per kilogram of cocoa more than the highest local market price. Because fair cooperation begins where appreciation becomes tangible.