Dom. Republic Öko Caribe Organic
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Region and Country
San Francisco de Macorís, Duarte province, Dominican Republic
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 mainly 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.
March – June (main crop) October – December (mid-crop)
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.
Strong chocolate base with notes of coconut milk, caramel, vanilla, crème bruleé, lavender & violets
|Net weight||70 kg|
Central America & The Caribean
Duarte province, San Francisco de Macorís
500gr Sample, 70kg Bags