Region and Country
Baracoa, Guantánamo, Northeast Cuba
Story
Cuban cacao was introduced by the Spanish in the 16th century. However, cacao would experience a boost until the 19th century with the arrival of French colonists fleeing from the independence war in Haiti. The breeds introduced are thought to have originated from the Atlantic coast of Mesoamerica.
Cacao is grown by smallholder farmers in the area of Baracoa. These cacao 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.
Harvest
Production peaks are between December and January and July and 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 flavors of wood (royal palm & mahogany), tobacco, cream and nuts.
