Cuba Baracoa Cacao Cocoa Beans 1kg

Region and Country

Baracoa, Guantánamo, Northeast Cuba

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.

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.

Flavour

Fermentation takes place in horizontal wooden boxes during seven days. The beans are dried for a period of 5 to 6 days.

Flavour

This Cuban cacao is medium bodied with a light acidity and medium bitterness, containing flavours of wood (royal palm & mahogany), tobacco, cream, and nuts.