Chuao

Chuao lies in a valley on the coastal range with no road connection, reached by boat from Puerto Colombia and then a few kilometres inland from its landing beach. Cacao has been grown here since the sixteenth century and the beans have a reputation among chocolate makers that few origins match; the fermented beans are still dried on the paved forecourt of the village church, spread out in the sun and turned by hand as they have been for generations.

What to look for

• The church forecourt - cacao beans dried in the sun on the paved plaza.
• The plantations - cacao grown in the valley since the sixteenth century.
• The boat approach - the only access, by sea from Puerto Colombia.
• The processing - fermentation and drying done by the village cooperative.

When to go

December to April is calmest for the boat crossing. Harvest and drying are most visible around the two main crops, roughly mid-year and around the turn of the year. Sea conditions can cancel boats.

What to expect

Access is by boat only and crossings are cancelled in rough weather. The village is small and there is little laid on for visitors. Buying beans or chocolate here is not always possible as output is contracted.

Nearby

Choroni is west along the coast, and Cata Bay is beyond it.

Key facts