Cuba Baracoa


Prices upon request

Product description

Sugar cane, tobacco, oak rum barrels, fruit: the flavours of Cuban cacao are a surprising and delightful representation of the island’s flavours. The genetics on the island have remained unchanged for many decades, not unlike the classic American cars that have become a symbol of the island.

Net weight 60 kg
Weight N/A

Central America & The Caribbean




Baracoa, Guantánamo


500gr Sample, 60kg Bags

Production Model

Collected, Cooperative or Association

Fermentation Process

Centrally Fermented

Flavour Profile


Region and Country

Baracoa, Guantánamo, Northeast Cuba


Cuban cacao was introduced by the Spanish in the 16th century. But the it wouldn't be until the arrival of French colonists fleeing from the independence war in Haiti in the 19th century, that the crop experienced a boost. The breeds introduced are thought to have originated from the Atlantic coast of Mesoamerica. Cacao is grown by small farmers in the area of Baracoa. These producers are mostly organized in cooperatives or associations that provide technical support and in some cases, run a post-harvesting centre where the cacao is centrally fermented.  Baracoa is nowadays not only a cacao growing region but is also Cuba’s main chocolate manufacturing area.


Production peaks are between December and January and July and August.


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.


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 flavors of wood (royal palm & mahogany), tobacco, cream and nuts.

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