Dominican Republic Öko Caribe Organic Cacao Cocoa Beans 1kg

Region and Country

San Francisco de Macorís, Duarte province, Dominican Republic

Story

At the close of the sixteenth and the start of the seventeenth centuries, the Spanish brought cacao to the island of Hispaniola. Over the ages, cocoa continued to play a significant role in the nation's agricultural output. Two types of Dominican cocoa are exported: Hispaniola, which is high-quality fermented cocoa, and Sánchez, which is natural, unfermented chocolate marketed to the United States.

North-eastern smallholder farmers are served by Öko-Caribe's efforts. Their cocoa is harvested immediately and delivered to a central fermenting facility during the first four to six hours.

Harvest

March – June (main crop) October – December (mid-crop)

Genetics

Dominican cacao is a mixture of different genetic varieties: Jamaican, Amazon Amelonado, Ecuadorian Nacional, Venezuelan Criollo, Rio Caribe, and Trinitario hybrids. 85% of all plantations in the country use high quality genetic material.

Post Harvesting Process

Beans are fermented in tiered wooden boxes during 5 to 6 days. Once fermented, the cacao is dried in solar dryers and bagged in 70 kg. polypropylene bags.

Flavour

Strong chocolate base with notes of coconut milk, caramel, vanilla, crème bruleé, lavender & violets.