Dominican Republic Hispaniola – roasted cocoa beans 50g

Description

Variety

In the Dominican Republic, the Trinitario variety is grown. Two types of cacao are prepared from it – 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.

Flavour profile of the cocoa beans

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

Information on cocoa cultivation in the Dominican Republic

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.

Cocoa beans of the Hispaniola variety are grown in the Dominican Republic, which is one of the world’s leading cocoa producers. Cocoa from the Dominican Republic is renowned for its unique flavour and aroma, which is due to the unique characteristics of the soil and climate of the region where it is grown.

The Hispaniola variety is characterised by high quality cocoa beans that are all-natural and free of artificial additives. The Hispaniola cacao beans are hand-picked and processed to preserve their natural flavour and aroma. It is a highly regarded product among chocolate makers and confectioners around the world.

The Dominican Republic produces both conventional and organic cocoa beans, meaning that Dominican cocoa is available to a wide range of consumers, including those looking for organically certified products.

Fermentation of cocoa beans

Fermentation is centralized and takes about 5 days.

How do cocoa beans grow?

Cocoa beans come from the fruit of the cocoa tree. Native to the Amazon in South America and estimated to be 5,000 years old, the plant is now grown in tropical climates in the so-called cacao and coffee belt in America, Africa and Asia.

The cacao tree bears fruit all year round, the oblong fruits (cabos) contain dozens of beans (40 – 50 beans) buried in white pulp. After harvesting, the ripe fruit is split open and the extracted cocoa beans are usually fermented in wooden boxes for a period of 3 to 7 days under banana leaves.

After the fermentation period, the cocoa beans are dried in the sun for a few days; after drying, the moisture content of the beans drops from 60% to approx. 10 %.

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.

How to eat cocoa beans ?

It is important to remember that cocoa beans are a superfood due to their richness in minerals and vitamins, which are very easily absorbed by the body. This is a product for all chocolate lovers who want to eat healthier and make their own chocolate. Cocoa beans have a bitter taste so may not be to your liking at first. They can be consumed in powdered form by adding them to smoothies, oatmeal or yoghurt. They can be a snack on their own or added to granola.

Additional information