RAW COCOA BEANS - DOMINICAN REPUBLIC Puerto Plata Taino Soliman

Description

The cocoa beans are fermented and dried, not roasted.

Region: Puerto Plata
Genetics: Local varieties and hybrid genetics
Flavor profile: A surprising taste with notes of dried flowers, mint, and biscuits
Fermentation: 7 days in wooden crates, followed by drying on wooden beds

This cocoa bean selection comes from the northern part of the island, a region where agricultural tradition, tropical climate, and the cultural heritage of the Taíno people combine to create a terroir with a distinctive identity. The Puerto Plata area is known for its fertile soils, balanced humidity influenced by ocean breezes, and forests that provide natural shade for cacao trees. These conditions allow the fruits to mature slowly, developing rich and well-defined aromatic characteristics.

The Taíno Solimán origin takes its name from the heritage of the island’s first inhabitants, the Taíno people, who were known for their harmonious relationship with nature and their early cultivation of cacao. Farms in this region continue to preserve traditional cultivation methods passed down through generations, while careful tree selection helps maintain valuable genetic diversity. Post-harvest processing is carried out with great attention to detail, using controlled fermentation and natural drying methods to highlight the unique aromatic character of these cocoa beans.