Cuba

A small producer concentrated at the eastern end of the island, with most output historically absorbed by the domestic market.

Caribbeantrinitario

Cuban cacao is grown almost entirely in the Baracoa area of Guantánamo province at the far east of the island, where the terrain and rainfall suit it. Production is small and has historically been directed largely at domestic processing.

Export volumes to the speciality trade are limited, and the origin is correspondingly under-described. Where Cuban beans do reach craft makers they are generally Trinitario-descended.

Flavour families: nutty, earthy
Named growing regions: Baracoa(recorded in the catalogue; the regional index is not yet published)

Growing conditions

Concentrated around Baracoa in Guantánamo province, in high-rainfall mountainous terrain at the eastern end of the island.

History

Cacao has been grown in eastern Cuba, principally around Baracoa, since the colonial period. The sector operated under state organisation for decades, which constrained export routes and kept Cuban cacao largely unknown outside the country.

Small volumes have reached specialty buyers more recently, and the material is unusual enough to be worth attention.

Production scale

A small producer, with much output absorbed domestically.

InferredSource: International Cocoa Organization (ICCO)

Flavour character

Often described as nutty and earthy with light fruit and low acidity.

InferredSource: ChocolateHQ

Based on a small number of lots. The origin is thinly documented in the sources consulted.

Fermentation practice

Post-harvest handling matters at least as much as genetics, and is frequently the real explanation for what is described as an origin character. See fermentation.

Fermentation is carried out at state and cooperative facilities in the Baracoa area, with practice that has been described as consistent but conservative in duration.