do-hispaniola-sfm
Hispaniola (San Francisco de Macorís)
Dominican Republic · Duarte Province (San Francisco de Macorís, Cibao) reviewed
Amelonadoadmixture
The Cibao region around San Francisco de Macorís in Duarte Province is the core of Dominican cacao, supplying a large share of national output. The country is a leading exporter of certified-organic cocoa, and the area's fermented 'Hispaniola'-grade beans are widely used in fine and craft chocolate.
| Country | Dominican Republic |
|---|---|
| Region | Duarte Province (San Francisco de Macorís, Cibao) |
| Growing region | Americas |
| Coordinates | 19.30°, -70.25° (approx.) |
| Elevation | 50-400 m |
| Producer | multiple |
| Genetic groups | Amelonado, admixture |
| Traditional class | Trinitario |
| Also known as | Cibao cacao, Hispaniola-grade cacao |
| Bean notes | Germplasm surveys report Dominican cacao as predominantly Amelonado in ancestry, with a substantial Trinitario-hybrid component; populations are mixed and variable in cotyledon colour. Two grades originate here: 'Sánchez' (dried without controlled fermentation) and washed, fermented 'Hispaniola'. |
| Harvest season | main Mar-Jun; secondary Oct-Dec |
| Fermentation | Centralised box fermentation, roughly 3-7 days, for fine 'Hispaniola'-grade lots; 'Sánchez'-grade beans are dried without controlled fermentation. |
| Drying | Sun-dried on patios and raised platforms. |
| Flavour | balanced · nutty · mild fruit · cocoa |
| Certifications | organic |
| Updated | 2026-05-22 |
Sources
- 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/