A traditional cacao export name from the Barlovento region of Miranda state, northeast of Caracas, historically shipped through the colonial port of Carenero. Cacao was introduced here in the late 16th century and remains a smallholder crop.
Country
Venezuela
Region
Miranda (Barlovento)
Growing region
Americas
Coordinates
10.55°, -66.10° (approx.)
Elevation
0-300 m
Producer
regional
Genetic groups
admixture
Traditional class
Trinitario
Also known as
Carenero Superior, Barlovento
Bean notes
Predominantly purple to mixed cotyledon; a Trinitario-dominated population with a Criollo genetic component. Lots marketed as 'Superior' indicate longer, more careful fermentation.
Harvest season
main Jun-Aug; smaller crop Dec-Jan
Fermentation
Smallholder box fermentation, typically 5-6 days.
Drying
Sun-dried on cement patios or wooden surfaces.
Flavour
robust cocoa · nutty · dried fruit · mild spice
Updated
2026-05-22
Sources
Motamayor et al. 2008, 'Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L.)', PLoS ONE 3(10):e3311
The Chocolate Ambassador — Venezuelan Fine Flavor Cacao: History, Genetics, and Legacy, https://www.thechocolateambassador.net/post/venezuelan-cacao-a-legacy-of-heritage-and-fine-flavor
Daarnhouwer & Co — Venezuela Carenero Superior, https://daarnhouwer.com/boutique/south-america/venezuela/venezuela-carenero-superior/