Dom. Republic Öko Caribe Organic

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Product Details

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 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.

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

Specifications

Net weight70 kg
Continent

Central America & The Caribean

Country

Dominican Republic

Region

Duarte province, San Francisco de Macorís

Packaging

500gr Sample, 70kg Bags

Centrally fermented

Yes

Cocoa type

Collected

Please note that our prices are for orders below 1 metric ton and exclude warehouse handling costs as well as transport and are subject to final confirmation.