Résumé
Venezuelan cocoa is known worldwide for its sensorial attributes that will depend on various factors, hence the objective was to assess the effect of the fermentation, harvest time and edaphoclimatic conditions on the sensorial properties of cocoa in the Portuguesa state. In order to achieve this, a panel of experts evaluated 42 cocoa liqueurs and the results were compared by means of an analysis of variance (ANOVA). The mean comparison test was confirmed using the Tukey test (HSD) and Minimum Significant Difference (MDS). In conclusion, there is a significant effect of the fermentation and harvest season in the Biscucuy cocoa characterized by higher notes of bitterness, acidity and astringency in the November-January season, while that of Chabasquén contains more bitterness and astringency in the may season.