Herkünfte / Hispaniola (San Francisco de Macorís)do-hispaniola-sfm
Hispaniola (San Francisco de Macorís)
Dominican Republic · Duarte Province (San Francisco de Macorís, Cibao)
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Die Region Cibao rund um San Francisco de Macorís in der Provinz Duarte ist das Kernland des dominikanischen Kakaos und liefert einen großen Anteil der nationalen Produktion. Das Land ist ein führender Exporteur von biozertifiziertem Kakao, und die fermentierten Bohnen der Qualität 'Hispaniola' aus diesem Gebiet werden weithin in Edel- und Craft-Schokolade verwendet.
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Indonesia Bali — Indonesia Flores — Indonesia Halmahera — Indonesia Java — Indonesia Lampung — Indonesia Mamuju — Indonesia Polewali Mandar — Indonesia Ransiki — Indonesia Sulawesi — Indonesia Jamaica — Jamaica Morgan's Valley, Clarendon — Jamaica Richmond, Saint Mary — Jamaica Liberia (bulk cacao) — Liberia Lofa (Voinjama / Foya) — Liberia Nimba (Karnplay) — Liberia Åkesson's Ambolikapiky — Madagascar Aly Robert (Antsatsaka) — Madagascar FOFIFA Ankatafahely (Ambanja) — Madagascar MAVA Plantation (Sambirano) — Madagascar Millot Estate (Bejofo) — Madagascar Sambirano Valley — Madagascar T'MAR (Upper Sambirano) — Madagascar Sabah (Tawau) — Malaysia Sarawak — Malaysia Comalcalco — Chontalpa — Mexico Comalcalco — Hacienda Jesús María (CACEP) — Mexico Los Tuxtlas — Mexico Oaxaca (Chinantla) — Mexico Soconusco — Mexico Tabasco — Mexico Tapachula — Soconusco heirloom cooperatives — Mexico Yucatán rejolladas (sacred Maya cacao groves) — Mexico Matagalpa — Nicaragua Mining Triangle — Bonanza, Siuna, Rosita — Nicaragua Nueva Guinea — Nicaragua Río San Juan — Nicaragua Waslala — Nicaragua CRIN (Ajassor seed garden) — Nigeria Cross River (Ikom-Etung-Boki) — Nigeria Nigeria (bulk cacao) — Nigeria Bocas del Toro — Panama COCABO — Bocas del Toro — Panama Comarca Ngäbe-Buglé — Panama Bougainville — Papua New Guinea East Sepik — Papua New Guinea Karkar Island — Papua New Guinea Madang — Papua New Guinea New Britain — Papua New Guinea New Ireland — Papua New Guinea Amazonas (Bagua) — Peru Chuncho — Peru Huánuco (Tingo María) — Peru Madre de Dios — Peru Marañón Canyon — Peru Oxapampa — Yánesha & Asháninka — Peru Piura Blanco — Peru Quillabamba — Alto Urubamba — Peru San Martín — Peru San Martín — ACOPAGRO — Peru Satipo — Peru Ucayali — Peru Vizcatán del Ene — VRAEM — Peru Batangas — Philippines Bohol — Philippines Cebu — Philippines Davao — Philippines Davao de Oro — Philippines Davao Oriental — Philippines Negros Occidental — Philippines Hacienda Chocolat (Fajardo) — Puerto Rico 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Trinidad and Tobago Four Roads Tamana — Trinidad and Tobago Heights of Aripo — Trinidad and Tobago International Cocoa Genebank, Trinidad (ICGT) — Centeno — Trinidad and Tobago Lopinot — Trinidad and Tobago Marper Farm — Trinidad and Tobago Tableland — Trinidad and Tobago Tobago (Roxborough) — Trinidad and Tobago Tobago Cocoa Estate — Trinidad and Tobago Trinitario Heartland — Trinidad and Tobago Bundibugyo / Semuliki — Uganda Mukono-Buikwe — Uganda Semuliki Forest (Latitude Trade) — Uganda Hawai'i Island — United States O'ahu (Waialua) — United States Aore — Vanuatu Epi — Vanuatu Malekula — Vanuatu Canoabo — Venezuela Carenero (Barlovento) — Venezuela Caripito — Venezuela Choroní — Venezuela Chuao — Venezuela Cuyagua — Venezuela Hacienda San José (Paria) — Venezuela Ocumare de la Costa — Venezuela Patanemo — Venezuela Porcelana — Venezuela Río Caribe — Venezuela Sur del Lago — Venezuela Yaracuy — Güáquira — Venezuela Bà Rịa-Vũng Tàu — Vietnam Bến Tre — Vietnam Đắk Lắk — Vietnam Đắk Nông — Vietnam Đồng Nai — Vietnam Lâm Đồng — Vietnam Tiền Giang — Vietnam
Land Dominican Republic Region Duarte Province (San Francisco de Macorís, Cibao) Anbaugebiet Amerika Koordinaten 19.30°, -70.25° (ca.) Höhenlage 50-400 m Produzent multiple Genetische Gruppen Amelonado, admixture Traditionelle Klasse Trinitario Auch bekannt als Cibao cacao, Hispaniola-grade cacao Bohnennotizen Keimplasma-Erhebungen weisen dominikanischen Kakao als überwiegend von Amelonado abstammend aus, mit einem erheblichen Trinitario-Hybrid-Anteil; die Populationen sind gemischt und variabel in der Kotyledonenfarbe. Zwei Qualitäten stammen von hier: 'Sánchez' (getrocknet ohne kontrollierte Fermentation) und gewaschene, fermentierte 'Hispaniola'. Erntezeit Haupternte Mär–Jun; Zweiternte Okt–Dez Fermentation Zentralisierte Kastenfermentation, etwa 3–7 Tage, für feine Partien der Qualität 'Hispaniola'; Bohnen der Qualität 'Sánchez' werden ohne kontrollierte Fermentation getrocknet. Trocknung Sonnengetrocknet auf Patios und erhöhten Plattformen. Aroma ausgewogen · nussig · milde Frucht · Kakao Zertifizierungen organic Aktualisiert 2026-05-22
Quellen Boza et al. 2013, 'Genetic diversity, conservation, and utilization of Theobroma cacao L.: genetic resources in the Dominican Republic', Genetic Resources and Crop Evolution — https://link.springer.com/article/10.1007/s10722-012-9860-4 Make Mine Fine, 'Dominican Republic' cocoa profile — https://www.makeminefine.com/cocoa-sustainability/dominican-republic-republica-dominicana/
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