SOMA Guasare, Venezuela 70%

SOMA processes cacao beans sourced directly from the Guasare region in Venezuela’s Sucre state. This specific area is historically famous for producing rare, high-quality criollo cacao varieties known for their complex flavor profiles.

Because it is crafted from Guasare cacao and processed at approximately 70% capacity, this artisanal bar typically yields incredibly nuanced tasting notes. Consumers can expect a complex profile that highlights the natural acidity and rich earthiness inherent in Venezuelan cacao.

SOMA operates a direct processing facility in Venezuela to turn raw Guasare cacao beans into artisanal chocolate bars. By focusing on small-batch production and roasting the beans carefully, they are able to coax out the unique flavors of the local Sucre state terroir.

Guasare cacao is highly prized in the craft chocolate world because it belongs to the pure, ancient criollo genetics that are native to Venezuela. These beans are notoriously difficult to grow but produce a remarkably aromatic, low-bitterness chocolate that allows makers like SOMA to create exceptional 70% bars.