Please note that the below prices are subject to final confirmation and basis in-store Amsterdam. The minimum cost of loading including one pallet is 100 EUR. Therefore we advise you to buy a minimum of 8 bags (max. per pallet). We are happy to organise transport to your warehouse if you choose so in your order.

Dom. Republic Conacado Organic + Fairtrade

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Product Details

Region and Country

Gaspar Hernández, Espaillat Province, Dominican Republic


CONCACADO was founded in 1988 by small cacao farmers and gradually grew into a multi-tiered organization comprised by 9 producer federations known as ‘bloques’. These bloques represent in total 152 small farmers’ associations with more than 8.700 members. About 60% of the total exports of this organization are Fairtrade certified.
The premiums received are used to provide field training to farmers and to develop social projects in its small rural member communities including construction of sanitary facilities, schools, health clinics and roads. CONACADO also invests in the improvement of its members’ productivity which has had a very positive impact in the average yield of the cacao farms.


April – July (main harvest) October – January (mid-crop)


Dominican cacao is a mixture of different genetic varieties: Jamaican, Amazon Amelonado, Ecuadorian Nacional, Venezuelan Criollo and Rio Caribe, and Trinitario hybrids.

Post Harvesting Process

Fermented cacao in the Dominican Republic is known as Hispaniola. This cocoa is fermented 5 days in tiered wooden boxes. After fermentation, the beans are dried for two days in solar tunnels and afterwards moved to artificial dryers to finish the drying process.


Powerful cocoa base with notes of brown fruit, sweet marzipan and coconut.


Net weight 70 kg

Central America & The Caribbean


Dominican Republic


Espaillat Province, Gaspar Hernández


500gr Sample, 70kg Bags

Centrally fermented


Cocoa type


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