From the Dominican Republic we source organic cocoa beans of the variety Hispaniola. These are Trinitario beans. These consist of Criollo from Central America and from Forastero from the Amazon.
The Dominican Republic exports two different types of cocoa, known by the terms “Hispaniola” and “Sanchez”. Both come from the same plants, Trinitario hybrids from Criollo and Forastero cocoa plants.
Different are the production method and the processing and in particular the fermentation.
The main part of the cocoa produced is the “Sanchez” variety. This is merely dried before sale and is suitable for e.g. for the production of cocoa butter.
Hispaniola cocoa accounts for only 4% to 10% of the crop.
The Hispaniola cocoa beans must be fermented for 5 to 7 days. During this time, a full-bodied complex taste develops with a very special aroma.
|Beans per 100 gr||100 Max|
|Grams per 100 beans||100 Min|
|Insect Damage||2% Max|
|Max. Combined defects||<6%|
|Foreign Matter||1% Max|
Package : PPP New bags 70 kg each
Hispaniola beans are very expressive and strong in taste.
|caramel / malt||0|