Description

Roasted cocoa beans from the Dominican Republic variety Hispaniola BIO

Cocoa beans were brought to the island of Hispaniola by the Spaniards in the early 17th century. The Caribbean island of Hispaniola is now the territory of the Dominican Republic and Haiti.
Plantations in the Dominican Republic are characterised by biodiversity, with cocoa trees growing in the shade of citrus, banana or avocado trees.

In the 1980s, the Dominican Republic set its sights on developing organic agriculture, although the Dominican Republic’s share of global cocoa production is approx. 1.7%, it is the second largest producer of organic cocoa.

What do cocoa beans contain ?

The list of benefits of consuming cocoa beans is very long. The biggest plus is that it contains a huge amount of antioxidants. These substances protect the body’s cells from the effects of free radicals, which cause many life-threatening diseases such as cancer and cardiovascular disease. Cocoa beans have twice as many antioxidants as red wine and as much as three times as much as green tea.

It is impossible not to mention minerals such as iron, chromium, zinc or potassium – and above all magnesium. This element is invaluable for our body especially if we drink a lot of coffee. Magnesium protects the heart, improves blood circulation and alleviates the effects of stress. In addition, it improves mood and enhances brain function.

Variety

In the Dominican Republic, the Trinitario variety is grown. Two types of cacao are prepared from trinitario – Sanchez and Hispaniola. The name Hispaniola comes from the former name of the island where it is grown.
The Hispaniola variety is a hybrid – Trinitario, a noble, high-quality variety that acquires extended sensory characteristics during fermentation.

TASTE AND AROMATIC
Hispaniola cocoa grown in the Dominican Republic usually has low acidity and notes of yellow fruit.

Additional information