We believe in social commitment and that we can always grow by contributing to our environment. That’s why we’re focused on working on food safety from the cocoa bean to the chocolate, focusing on education and awareness of good practices, the physical and sensory evaluation of cocoa, and its proper processing.

We have a long history of working with Venezuelan artisans. During our field research and travel across various regions of the country, we met different people from the cacao world, which inspired us to create the Semilla Cacao Group.

In our early days, we focused on supporting the sale of products grown and made directly by producers, cooperatives, and artisanal chocolatiers. We then launched support and knowledge courses on entrepreneurship and chocolate making from Bean to Bar. We sought out training from various Venezuelan chocolatiers until we decided to make our own chocolate.

We are now immersed in the magical world of cacao. We continue to support artisans and have launched a laboratory to work, teach workshops, and offer courses.

Here we are! Committed to changing lives with cocoa and chocolate, and confident in continuing this path that helps us build the world we dream of!