REGION AND COUNTRY
Baracoa, Guantánamo, Northeast Cuba
December - January and July - August
The first cacao came into the island through Cabaiguán in 1540. In 1771 French colonists fled the revolution of independence in Haiti and started growing coffee and cacao on the Eastern side of the island. Cacao production remains to this day concentrated in this area, with the biggest cacao and chocolate production region located in Baracoa. Cacao is collected fresh from small scale farmers who also grow banana and coconut on their plantations. The Empresa Café y Cacao Baracoa is responsible for organizing the farmers, providing technical support and running the central fermentation centers.
A mix of old traditional genetics, TSH hybrids and UF clones introduced from Costa Rica in the 1950’s. Genetics have remained pretty much unchanged since the introduction of the communist regime in 1965.
POST HARVESTING PROCESS
Fermentation takes place in horizontal wooden boxes during seven days. The beans are dried for a period of 5 to 6 day.
A wonderful showcase of Cuban flavours: wood (royal palm & mahogany), rum, tobacco, sugar cane and cream.