A Commitment to Quality and Sustainability 

Karaka is experiencing a renaissance, reflecting the nation's rich heritage and commitment to sustainable practices. The resurgence of Venezuelan Coffee and Cocoa farming is not only revitalizing local economics but also promoting environmental stewardship and community well-being. 

COFFEE'

• Our Arabica coffee cherries must be picked and sorted by hand.

• Coffee beans are processed in one of two ways. The Dry method - Cherries are simply spread our on huge patios to dry in the sun. The Wet method - the pulp and skin are washed away with water.

• Dried beans are milled to remove a second skin (parchment). They are then graded by size, weight, and quality.

• The green coffee beans turn into intoxicating smelling and tasting beans being heated to around 400 F depending on the type of roasting: Light, Medium, Dark roast. 

• Green or roasted coffee are exported worldwide to many countries, most commonly in 60 kg sacks made from hemp (for green) and/or premium strong packages (for roasted).

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COCOA'​

• Our cocoa pods are cut from the trees using machetes. Then, the pods are split open to reveal the cocoa beans, which are scooped out, and placed in baskets or containers for transportation to our processing facility. 

• Once at the processing facility, cocoa beans undergo a fermentation process that is essential in developing the chocolate flavor by breaking down bitter compounds and developing desirable flavors and aroma. The beans produce heat and release moisture, which leads to the breakdown of the pulp surrounding the beans. 

• Then, the cocoa beans are spread out on drying trays or mats to dry in the sun. The drying process can take up to two weeks and is crucial to prevent mold growth and preserving the flavor of the cocoa beans. 

• After drying, we roast cocoa beans to develop the chocolatey flavor and aroma. This process involves heating the beans in our oven-roasting machine at a temperature between 110C to 150C through batch roasting and/or continuous roasting.

• The cocoa beans are cooled, and the shell is removed. Then, they are broken down into smaller pieces called cocoa nibs that are ground into a paste called cocoa liquor, which contains both cocoa solids and cocoa butter. The cocoa liquor is then further processed to extract the cocoa butter, leaving behind cocoa solids. 

• The cocoa solids can be ground further into cocoa powder, which is used in the production of chocolate products. 

• The final step is the blending process, which involves combining different Venezuelan cocoa beans to achieve a consistent flavor and aroma in Karaka's finished chocolate products. The blending process is essential in ensuring organoleptic and control over taste.