Cuba Baracoa Cacao Cocoa Beans
- Flavour notes
- Fermentation takes place in horizontal wooden boxes during seven days. The beans are dried for a period of 5 to 6 days. This Cuban cacao is medium bodied with a light acidity a...
- Flavour profile
Typical profile, scored 1 to 5
- Cocoa 4 of 5
- Acidity 2.5 of 5
- Bitterness 3 of 5
- Astringency 2.5 of 5
- Origin
- Baracoa, Guantánamo, Cuba
- Harvest
- Production peaks are between December - January and July - August.
- Best for
- Bean-to-bar chocolate making and roasting
Buy more, save more
Buy at discounted prices
| Minimum Qty | Discount |
|---|---|
| 5 + | 5% off |
| 10 + | 10% off |
| 15 + | 15% off |
| 20 + | 20% off |
| 25 + | 25% off |
Between harvests. Leave your email and we will tell you when it is back.
Couldn't load pickup availability
Cuba Baracoa Cacao Cocoa Beans
Buying 25kg or more? Ask for trade pricing

Product details
Region and country
Baracoa, Guantánamo, Northeast Cuba
The farm's story
Beginning in the early 1800s, French colonists who were fleeing Haiti's independence revolution brought cacao with them. On the island, they began cultivating cocoa and coffee. It is believed that the introduced breeds came from Mesoamerica's Atlantic coast.
This cocoa originates from the Baracoa region in the Northeastern Cuban province of Guantánamo. Situated on the Bay of Honey, or Bahía de Miel, Baracoa is secluded due to its large mountain range surroundings, which include the Sierra del Purial. Baracoa is presently the primary location for the production of chocolate in Cuba in addition to being a cocoa growing zone.
Fermentation takes place in horizontal wooden boxes during seven days. The beans are dried for a period of 5 to 6 days.
This Cuban cacao is medium bodied with a light acidity and medium bitterness, containing flavours of wood (royal palm & mahogany), tobacco, cream, and nuts.
| Roast level | Medium |
|---|---|
| Temperature | 120–130°C |
| Time | 18–26 min |
Illustrative starting range only (roaster air/set temperature, not measured bean temperature). Adjust for bean size, moisture, load and roaster; assess aroma and taste; cool promptly. Not batch tested.
Harvest
Production peaks are between December - January and July - August.
Genetics
The hybrids which are grown today are still the same that were grown before the introduction of the communist regime in 1965. Cacao is collected from small farmers who cultivate small plots where banana and coconut is also harvested.
| Product type | Whole Cacao Bean |
|---|---|
| Sold by | The kg, in any quantity. Larger orders get volume pricing. |
| Continent | Central America & The Caribbean |
| Country | Cuba |
| Region | Baracoa, Guantánamo |
| Centrally fermented | Yes |
| Cocoa type | Collected |
UK orders are sent within 48 hours on a fully tracked service. We use Royal Mail, EVRi, UPS, DHL and FedEx, depending on the order.
EU orders are sent within 48 hours on a fully tracked 5 to 7 day service.
Returns can be made within 14 days for a full refund.
Orders outside the UK
Customers ordering from outside the United Kingdom may be required to pay import duties, taxes, customs clearance fees or other charges set by their local authorities. These are not included in our product or shipping prices and are paid by the customer. Please check your local rules before ordering.
Origin notes and photos courtesy of Daarnhouwer & Co.