The cocoa beans for these bars are from the beautiful Caribbean nation of Dominican Republic.
Cultivated in Los Bejucos, at the eastern edge of Duarte province near San Francisco de Macorís, this cocoa is so unique it earned a denomination of origin in 2012. The geography here is beautiful for cocoa cultivation: low northern mountains and foothills, humid subtropical climate, surrounded by nearby rivers, and perfect soil drainage.
Chocolate from Caribbean cocoa is well-known for its unique flavor notes and is a favorite of many. Try our Los Bejucos bar and we know it will stand out from all the rest.
Duarte Province, Dominican Republic
- certified organic cocoa beans
- certified organic cane sugar
- certified organic cocoa butter
In the sapphire blue waters of the Caribbean, the island of Hispanola is shared between Haiti on the west and the Dominican Republic to the east. Running parallel to the northern Dominican coast is the spectacular mountain range known as the Cordillera Septentrional.
In the lower mountains and foothills of the Septentrional in Duarte province is an area known as Los Bejucos. Covering approximately 3 square miles are 86 smallholder, certified-organic cocoa farms. With elevations between 400 and 1300 feet, well-drained clay loam soil, and annual rainfall of 62 inches, this region produces some the best Dominican cocoa beans available for specialty chocolate.
We receive these beans through Rizek Cacao, a family-run business known for its passion in cocoa production. Rizek works with over 6,000 cocoa farmers in many distinct regions in the heart of the Dominican Republic. With over 100 years’ experience in fermenting, drying and exporting cocoa, Rizek’s extraordinary post-harvest processing brings out the best in each locale’s unique cocoa.
We receive these terrific Dominican cocoa beans directly from Rizek’s U.S. subsidiary.
Read more about Rizek Cacao on our origins page here.