ROASTED COCOA BEANS - DOMINICAN REPUBLIC Zorzal Comunitario

Region: Cordillera Septentrional, Dominican Republic

Genetics: Amelonado & Trinitario

Flavor Profile: Rich notes of caramel, walnut, and Cognac-infused cherries, complemented by delicate fruity undertones.

Fermentation: The beans are fermented in traditional wooden boxes and then fully sun-dried.

About the Farm

Zorzal Comunitario is part of an innovative agroforestry project located in the Cordillera Septentrional mountains of the Dominican Republic, within and around the privately protected Reserva Zorzal. It is the country's first conservation reserve to produce cocoa, combining sustainable agriculture with the protection of more than 1,000 acres of critical habitat for migratory birds, most notably the endangered Bicknell's Thrush.

The farm operates on a model where conservation and agriculture work hand in hand. Approximately 70% of the reserve is permanently protected as "forever wild" forest, while the remaining land is dedicated to sustainable farming, primarily cocoa and macadamia trees. Cocoa is cultivated in diversified agroforestry systems, where cacao trees thrive beneath the natural forest canopy, preserving biodiversity while protecting native wildlife habitats.

Zorzal Comunitario is the network of community farms surrounding the reserve from which Zorzal Cacao purchases freshly harvested wet cocoa beans for centralized fermentation. This collaborative model provides local farmers with stable prices, reliable collection services, and ongoing training in agricultural practices that improve both quality and productivity.

Beyond cocoa production, the project creates employment opportunities in wildlife conservation, post-harvest processing, and environmental education, contributing to the long-term economic development of rural communities while safeguarding one of the Dominican Republic's most valuable ecosystems.