Cocoa Mass - Cuba

Cuban Cacao - Baracoa Region

Cacao from the Baracoa region in Cuba offers a medium-strength profile. This cacao harmoniously blends various flavor notes – the sweetness of cream with the more intense tones of tobacco and wood. These contrasting flavors complement each other perfectly, creating a cacao taste unique to the Baracoa region.

Flavor Notes: Cream, tobacco, wood.

Where It’s Grown

This cacao comes from the Baracoa region in the Guantánamo province, northeastern Cuba. Baracoa is located along the Bahía de Miel (Bay of Honey) coastline. The cacao is grown on small farms in an agroforestry system alongside coconuts and bananas. The area is surrounded by a vast mountain range, including Sierra del Purial, making it quite isolated.

Cacao cultivation in this region dates back to the early 19th century when French colonists, fleeing the Haitian independence revolution, introduced these cacao varieties. It is believed that the origin of these cacao plants can be traced back to the Atlantic coastline of Mesoamerica.

Cacao Variety
Trinitario – This variety was developed by hybridizing Criollo and Forastero cacao types, combining Criollo's fine flavor with Forastero's disease resistance.

Cuban Cacao Features:

- Cacao is sourced from small farmers in the **Baracoa region, Guantánamo province**.
- **100% cacao**, no added sugar, suitable for vegans.
- Cacao is in **10-20 g irregular pieces**, soft and easy to chop.
- The beans were **lightly roasted** before being ground into pure cacao mass.

Country of Origin
Cuba

Ingredients
100% cacao beans