Dominican Republic Conacado Organic Cacao Cocoa Beans 1kg

Region and Country

Gaspar Hernández, Espaillat Province, Dominican Republic

Story

Small-scale cacao growers established CONCACADO in 1988, and it progressively expanded into a multi-level organisation made up of nine producer federations, or "bloques." With around 8.700 members, these bloques constitute 152 small farmers' associations overall. Approximately 60% of this organization's overall exports are certified Fairtrade.

The premiums collected go towards developing social initiatives in its tiny rural member communities, such as building roads, schools, health clinics, and sanitary facilities, as well as field training for farmers. Additionally, CONACADO makes investments to increase the productivity of its members, which has raised the average production of cocoa farms.

Harvest

April – July (main harvest) October – January (mid-crop)

Genetics

Dominican cacao is a mixture of different genetic varieties: Jamaican, Amazon Amelonado, Ecuadorian Nacional, Venezuelan Criollo, and Rio Caribe, and Trinitario hybrids.

Post Harvesting Process

Fermented cacao in the Dominican Republic is known as Hispaniola. This cocoa is fermented 5 days in tiered wooden boxes. After fermentation, the beans are dried for two days in solar tunnels and afterwards moved to artificial dryers to finish the drying process.

Flavour

Powerful cocoa base with notes of brown fruit, sweet marzipan and coconut.