The Mayans first domesticated and cultivated cacao in this area and surrounding regions. Although cacao most likely originated in the upper Amazon Basin, what is now Brazil, Ecuador and Peru. The beans are know for intense flavor notes and a bright acidity.
One of cacao's native regions, the Cacao tree once grew wild in the Rainforest. While the harvest is small, the beans are fruity in flavor with a balanced cocoa flavor.
The Cacao tree is native to this region, however, only a very small amount of cocoa beans are actually grown and harvested here. The beans display a classic cocoa flavor, subtle fruit and roasted nut flavors.
Not as well known for cacao production, the Dominican Republic is a fairly large producer with distinctive flavor notes, deep earthy flavor with fragrant tobacco notes.
Sitting on the equator, Ecuador is the perfect environment for the Cacao tree. The Arriba bean, prized for its' delicate fruity and floral notes. Well balanced flavor.
Home to the prized Trinitario and Criolla Cacao trees. Having a fruity and deep cocoa flavor puts their limited supply in great demand. They are moderately fruity, lightly bitter, and rich cocoa taste.
Home to the coveted Criollo tree known as porcelana beans which were most valuable as far back as the 1500's. Coplex fruit flavors that evoke ripe plums and cherries.
It is thought that cacao originated in Peru, as well as Brazil and Ecuador. The warm, humid climate is perfect for growing cacao trees. The flavors are slightly bitter with fresh fruity notes.
In the early 1920's, Trinidad & Tobago was one of the world's largest producers of cacao, at nearly 35,000 tons. This was nearly 25% of all production. Due to declining prices during the depression and ineficiencies in production, cacao lost it's dominance in this area. Today they produce approximately 2000 tons per year.
Brazil is well known for being the largest cocoa producer in Latin America. Saplings of cacao trees from this country were transplanted to West Africa in the 1800's. This began the transition of major cultivation to Africa. The flavors are best known as well balanced, bright acidity and often a subtle fruity note.
The Ivory coast is the World's largest cacao producer. French colonists brought cacao to this area in the early 1900's for use as a cash crop. While the cacao tree is not originally from the Ivory Coast, these trees are best known for their flavor and consistency. Most chocolate bars eaten originate from this area. The taste is known for a deep, classic, well balanced cocoa flavor.
One of the largest cacao producers, the trees were originally brought to Ghana from the Caribbean Islands in 1880. Their cacao is best known for its' intense and well balanced flavor.
A small producer of well balanced, classic cacao flavors. In the early 1800's Brazilian cacao saplings were brought to this island by the Portuguese. Cocoa accounts for over 90% of their agricultural exports.
Cacao saplings were brought to this island off of south eastern Africa by colonists to grow on the plantations. The beans are known for their light citrus flavors and bright acidity.
The cacao tree was originally brought to Indonesia in the 1700's by Dutch treaders. The climate, being very close to the equator, is ideal for growing the cacao tree.
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