Dominican Republic Öko Caribe Organic Cacao Cocoa Beans 1kg
Dominican Republic Öko Caribe Organic Cacao Cocoa Beans 1kg
For orders over 60kg - please contact us
Region and Country
San Francisco de Macorís, Duarte province, Dominican Republic
Story
The Spanish introduced cacao to the island of Hispaniola at the end of the XVI and the beginning of the XVII century. Throughout the centuries, cocoa remained a big part of the agricultural production of the country. Dominican cocoa is exported as two qualities: Sánchez, natural, unfermented cacao sold to the U.S.A., and Hispaniola, good, fermented cocoa.
Öko-Caribe works with small holder farmers in the northeast of the island. Their cacao is collected fresh and brought within the first 4 to 6 hours to a centralized fermentation station.
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.
Continent |
Central America & The Caribbean |
---|---|
Country |
Dominican Republic |
Region |
Duarte province, San Francisco de Macorís |
Centrally fermented |
Yes |
Cocoa type |
Collected |
Shipping & Returns
Shipping & Returns
UK orders are sent within 48 hours via EVRI on a tracked 24-hour service.
EU orders are sent within 48 hours via EVRI on a tracked 5-7 day service.
Returns can be made within 14 days for a full refund.