![cocoa pods madagascar](/sites/default/files/styles/page_intro_background_fallback/public/2023-11/or-noir-cocoa-pod.jpg?itok=1_qcDJhe)
DOMINICAN REPUBLIC
![cocoa pods from Dominiacan Republic](/sites/default/files/styles/half_width_image_fallback/public/2024-06/republique%20dominicaine.jpg?itok=AIOTTUpG)
HISTORY
Originally from the Amazon jungle, cocoa was introduced to the Dominican Republic by Spanish colonizers in the late 16th century. Today, it has become a crop of paramount importance, not just in economic terms but also as a crucial element of Dominican gastronomic culture.
While it's accurate that, by the mid-19th century, the Dominican Republic was already shipping a substantial amount of cocoa, it wasn't until the 1990s that its production experienced a qualitative surge. This transformation positioned the country as one of the foremost global exporters of organic cocoa, contributing to 60% of the world's export volume.
KEY FIGURES
Dominican Republic
Surface area: 48,670 km2
Capital: Santo Domingo
Official languages: Spanish
PLANTATION
Volume of cocoa beans:
80,000 tons
Varieties:
-
Trinitario,
-
Forastero
![Bean](/sites/default/files/styles/half_width_image_fallback/public/2023-12/Dominican%20boon.jpg?h=6c2d3bf0&itok=E6DE-EiA)
Beans
" Under the tropical climate of St. Domingue, this chocolate reveals a eautiful bitterness complemented by floral notes and a sweet fruity wine note with exceptional lenght on the palate."
Taste Profile
Main notes :
- Bitter,
- Floral,
- Tannic
![Spidermap dominican republic](/sites/default/files/styles/content_width_image_fallback/public/2023-12/Spidermap%20r%C3%A9publique%20dominicaine.png?h=31f38956&itok=1Uk5xrH4)