Origin
Cuba
Cocoa from the Baracoa area, where there is the biggest production of the island. Baracoa is the oldest city in Cuba, a truly unique place with an incredible atmosphere.
Immersed in the tropical forest and surrounded by the sea, Baracoa is pure nature and is famous for crops such as coconut and bananas, this area encompasses many traditions including a strong and rooted culture for chocolate. Cocoa estates are a constant. Along every road you can easily see the chocolate plants: small trees with trunks covered by flowers and which, with the time, become fruit loaded with tasty seeds. This is where about 75% of Cuban cocoa is born. A cocoa of traditional genes who have maintained their original characteristics with the time. The cocoa is harvested fresh by small farmers who also grow bananas and coconut. Fermentation takes place in horizontal wooden crates and lasts 7 days, then the drying process lasts about 5/6 days.
